What is the best recipe for guacamole?

Canned.

1

Guacamole Spice Mix Recipe

GUACAMOLE

Can be prepared in 45 minutes or less.

2 ripe avocados (preferably California)

1 small onion, minced

1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

4 teaspoons fresh lime juice, or to taste

1/2 teaspoon ground cumin

1 fresh or pickled jalapeño chili if desired, seeded and minced (wear

rubber gloves)

3 tablespoons chopped fresh coriander if desired

Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the coriander. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.

Makes about 2 cups.

1. Take two avocados (they should be dark green, and just slightly mushy), cut them in half, pop out the pit and scoop out the flesh with a spoon (easier than trying to peel the slippery things, and you lose less flesh - both from you and the avocado).

2. Crush two or three (or eight or sixteen) cloves of garlic (I use about four), and throw that on the avocado.

3. Squeeze the heck out of about half a lemon (or about all of a lime), and then go by taste (it's easy to overdo the lemon part). Then mash all this together until it's smooth.

4. Chop up a small onion and throw it in (it's easy to over-onion this recipe), along with about half a normal size tomato, (I like to have decent size chunks of onion and tomato, just for texture. But I know there are people out there who are going to puree it like baby food anyway. Don't. For me, okay?).

5. Give it a little more mashing and stirring, then cover the bowl (did I mention to do this in a bowl? If not, scrape everything off the counter into a bowl) and put it in the fridge. If you give it about an hour, the garlic will seep through and blend the flavors together. If you have a problem with the top layer discoloring, apparently putting one of the pits on top is supposed to help. It never works for me, though.

2 ripe avocados

½ red onion, minced (about 1/2 cup)

1-2 serrano chiles, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

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.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

GUACAMOLE Avocado Salad: 1 ripe tomato, peeled 2 avocados 1/2 onion, minced 1 tablespoon vinegar 1 chopped green chile, or to taste salt and pepper to taste Mash together the tomato and avocados. Stir in remaining ingredients. Serve with warm tortillas. Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Well I'm one of those people at the parties with the good stuff and I'll tell you my secret. You can actually buy the brand "Old El Paso" guacamole seasoning mix, it comes in a bright yellow pack. All you do is add the seasoning mix to a bowl of avocado and mix it. It is THE BEST! I always tell people it's my secret recipe!

Guacamole

3 Hass Avocados

Tomato, diced

Sweet White Onion, diced

Cilantro, chopped

1 Tablespoon fresh squeezed lime juice

Salt to taste, if desired

Halve the avocados, remove pit, scoop out to a bowl and smash, leaving slightly chunky. Fold in tomato, onion, cilantro, lime juice and salt. (Do not over mix, guacamole should be chunky not pureed.)

* Increase amount of tomato, onion and cilantro to your taste.

I agree with the recipe that TMleaf gave, but I also think that using the right chips are an important key. Most people use those nacho chips (which is SO wrong), I use these tortilla chips that are lime flavored. It tastes extremely good with the dip.