Sabines Famous Guacamole Recipes

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

Steps:

• Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
• Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish.
• Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips.

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Steps:

• In a food processor, pulse the onion, tomato, chilli and most of the coriander until finely chopped (or you can do this by hand), then transfer to a bowl.
• Roll the lime over the work surface with some pressure to help juicing, then cut in half, juice it and add to the mix.
• Now cut your avocados in half, remove the stone and scoop out the creamy flesh with a spoon, making sure you get all the lovely bright green bit close to the skin.
• With clean hands squash the avocado to a pulp to make it super creamy. Leave a few of the chunks for a bit of texture. Mix through the blitzed veg and some seasoning. Serve immediately with a drizzle of good olive oil over the top and some more coriander.