Recipes for "guacamole"

Gather all ingredients.

Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic.

Stir in cayenne pepper. Serve immediately, or cover and refrigerate for 1 hour for improved flavor.

1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet.

2. Combine the Thai curry paste and fish sauce in a medium bowl. Add the shrimp and toss to evenly coat.

3. Add the eggs to another bowl. Add the coconut and panko to a another bowl, mixing them to combine.

4. Working in an assembly line, dip the shrimp through the egg and then dredge it through the coconut crumbs, pressing gently to adhere. Place on the prepared baking sheet and repeat with the remaining shrimp. Season lightly with salt and pepper. Lightly brush the shrimp with olive oil or cooking spray. Transfer to the oven and bake 10-12 minutes or until the shrimp is lightly golden. Serve warm alongside the guacamole (below).

1. Mash the avocados in a medium bowl. Add the lime juice, lemongrass, basil, and a pinch of salt. Spoon into bowl and top with fresno peppers, pomegranates, and strawberries. Eat!

Preheat an outdoor grill to medium heat.

Make the guacamole: Mash avocado, tomatoes, onion, jalapeño, lime juice, garlic, and salt together in a medium bowl.

Make the burgers: Mix ground beef, onion, cilantro, garlic, lime juice, and chili powder together in a large bowl. Form meat into 6 patties.

Cook burgers on the preheated grill to desired doneness. Add a slice of cheese to each burger during the last minute of cooking.

Serve on toasted buns with a dollop of guacamole.

Mash avocados in a bowl until creamy.

Mix tomatoes, onion, cilantro, lemon juice, and jalapeño pepper into mashed avocado until well combined. Season with salt and pepper.

Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool.

Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.

Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.

Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.

In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

Mash avocados in a medium bowl until desired consistency is reached. Stir in salt. Mix in tomato, onion, jalapeño peppers, lime juice, and cilantro until combined.

Cover and chill in the refrigerator for at least 30 minutes before serving.

Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.

Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.

Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.

Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)

In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.

Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.

Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.

Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.

Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

Mash avocados, sea salt, garlic powder, and lime juice in a bowl using a fork.

Mix onion, tomatoes, and cilantro into avocado mixture; season with cayenne pepper.

Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.

Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.

Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole.

Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides.

Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.

Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes.

With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix.

Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.

Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.

Mix avocados, onion, and roma tomatoes together in a bowl.

Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.

Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Mash avocado in a large bowl. Stir tomato, green onions, lime juice, salsa, garlic, sour cream, vinegar, cayenne pepper, and cumin with the mashed avocado until evenly mixed; season with salt and black pepper.

Cover bowl with plastic wrap and refrigerate until the flavors blend, about 30 minutes.

Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl.

Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the chopped onion, cilantro, black pepper, and chilis. Chili peppers vary individually in their spiciness. So, start with a half of one chili pepper and add more to the guacamole to your desired degree of heat.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)

Garnish with slices of red radish or jicama strips. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.

Refrigerate leftover guacamole up to 3 days.

Note: Chilling tomatoes dulls their flavor. So, if you want to add chopped tomato to your guacamole, add just before serving.

Did you love the recipe? Let us know with a rating and review!

Roughly chop the garlic cloves. Once the garlic has been chopped, sprinkle 1/2 teaspoon of salt over it and crush the salt and garlic together by dragging the flat side of your knife over the mixture. This step should take no more than 1 to 2 minutes.

Mince the red onion and jalapeño pepper. Cut the pieces of both into cubes smaller than 1/4 inch (for the onion) and 1/8 inch (for the pepper). You should have about 1/4 cup of red onions and 1 tablespoon jalapeños. Discard the jalapeño seeds for a milder dip.

Slice and scoop out the avocado, then add it to a large bowl. Mash the avocado lightly with a fork, but leave it a little chunky for now. The avocado will become smoother once you mix everything together.

Add the garlic paste, red onion, jalapeño pepper, and cilantro to a large bowl.

Pour the lime juice into the bowl and fold the ingredients together, gently, until everything is mixed. Taste the guacamole and add more salt, to taste.

If you don’t intend to eat the guacamole right away, press a piece of plastic wrap directly onto its surface, and cover the bowl with a lid. Keep the guacamole refrigerated for up to 3 days. The surface of the guacamole might still brown, but just scrape the top off to reveal the bright green guac below!

Did you love the recipe? Give us some stars and leave a comment below!

Cut the avocado in half and remove the pit. Scoop the flesh out of the skin with a spoon and place it in a small mixing bowl. Mash the avocados with a fork until mostly smooth. Finely chop the red onion and cilantro. Stir the onion, cilantro, salt and lime juice in with the avocado. Cover with plastic wrap and store in the refrigerator for up to 12 hours.

Place the meat in a large mixing bowl. Add the cumin, chili powder, cayenne, salt, and salsa. Use your hands to thoroughly combine the ingredients. Chop the onion and chipotle pepper and add to the mixing bowl. Mix well. Add the eggs and tortilla chips and use your hands to thoroughly mix ingredients again.

Form the meat into round patties, about 1 1/2 inches thick. Heat a nonstick frying pan over medium heat. Cook the burgers, 2-3 at a time (or however many fit in the pan). Cover the pan with a lid and allow the burgers to cook for 5 minutes, checking once or twice to avoid burning on the bottom. After 5 minutes, the bottom side should be browned and the there should be little to no pink on the top side. Flip the burgers and cook uncovered for another 2-3 minutes to achieve desired browning. Also, this is a good time to add the cheese to the tops of the burgers because it will melt slightly in the hot pan.

Serve burgers on toasted buns (just 3-4 minutes under the broiler will do the trick) and top with a dollop of chilled guacamole.

Gather all ingredients.

Mash avocado in a medium serving bowl.

Stir in onion, tomato, and garlic.

Season with lime juice and salt and pepper to taste.

Cover and chill guacamole for 30 minutes to allow flavors to blend.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Heat oil and butter in a skillet over medium heat. Add chicken breasts; cook until no longer pink on the inside and golden brown on the outside, seasoning each side with Creole seasoning, about 10 minutes per side.

Scoop avocados into a bowl. Add tomato, onion, lime juice, garlic powder, salt, and black pepper; mash together.

Spoon about ⅓ cup guacamole onto each chicken breast, top with 1 slice pepper Jack cheese; broil until cheese is melted and bubbling, 2 to 4 minutes.