Guacamole recipe?

Best Guac ever!

6 avocados (soft, but not mushy)

2-4 cloves garlic, minced (depends on how much you like garlic)

1 lime, cut in half

1 medium tomato, diced

1/2 medium onion, diced

salt

chopped cilantro (optional)

1 diced jalapeno pepper (optional) or serrano pepper (optional)

Cut avacados in half, remove pit, and spoon avocado into a mixing bowl.

Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avacado.

Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).

Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).

Cover the bowl and refrigerate for 30-45 minutes.

Uncover and taste.

Add salt as needed.

If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.

NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.

Some folks use lemon, but it's been my experience that if you accidently add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.

If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.

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.

GUACAMOLE DIP

2 avocados, peeled

1/3 cup onion, chopped

1/2 jalapeno chile pepper, chopped fine

1 medium tomato, peeled and quartered

1 tablespoon lime juice

1 1/4 teaspoons sugar

1/4 cup sour cream

Prepare all ingredients. Place the avocados, onions, jalepeno, tomato, and lime juice in a food processor and process on pulse till blended. Add sugar and sour cream and mix well. Place pit from avocado back into bowl to prevent browning.

If you want a chunkier guacamole, mash the avocado by hand with a fork, then add the other ingredients.

Serving Size: 4

MEXICAN GUACAMOLE

2 medium avocados

1/2 tomato, chopped

1/4 onion, minced

squeeze of lemon juice

garlic powder

salt

optional:

some chopped cilantro

1/2 jalapeño, minced

Scoop the avocado out into a bowl using a spoon. Mash with a fork. Squeeze in lemon juice, add salt and garlic powder to taste, chopped tomato, minced onion, (chopped cilantro, minced jalapeño), and mix.

Tip: To keep the guacamole from turning brown, put the seed from one of the avocados in the bowl of guacamole. It keeps the guacamole bright green

Chunky Guacamole:

2 ripe avocados, pitted and peeled

2 tablespoons fresh lime juice

2 ripe plum tomatoes, seeded and cut into 1/4-inch dice

1/3 cup finely chopped sweet onion

2 tablespoons chopped fresh cilantro

Hot sauce, optional

Mash the avocados with a fork until chunky. Stir in the lime juice, tomatoes, onion, cilantro, and hot sauce, if using. Season to taste with salt and ground pepper. Serve at room temperature.

Yield: 2 cups

You know, sometimes a simple recipe is the best recipe. When we were in Mexico, a fellow prepared our guacamole right at our table and I have been making it that way ever since. 1 avacado, mush with fork(or 2 knives is how they did it) mince a clove of garlic into the avacado, salt and pepper to taste and squirt a bit of lime juice in it. Its done! Its the healthiest recipe I've ever used - no mayo. Bon apetit.

This one is easy

4 Ripe Avocados

2 Tablespoons Lemon Juice

3 Tablespoons Pace Picante

1 Tablespoon Sour Cream

Cut avocados in half, remove seed and skin, mash

Add the rest of ingredients and mix.

1 package low-fat cream cheese

2 avocados, peeled and smashed

1/2 cup onion, finely chopped

1 jalapeno pepper, seeded and chopped

4 garlic cloves, finely minced

1 large tomato, diced

1 Tbsp lemon juice

1/4 cup chopped cilantro

Combine everything except the tomato. Mix until well blended, then stir in tomato. Serve with tortilla chips.

2 ripe avocados (do not refrigerate)

1/4 cup finely chopped onions

1/4 cup chopped fresh cilantro

Juice from 1/2 lime

1 tsp garlic powder

1 tsp salt

1/2 cup chopped roma tomatoes with seeds removed

Remove skin and seed from avocados, place avocados in bowl and slice into chunks. Mix in onions, cilantro, garlic, salt and lime. Stir until desired consistency. Add tomatoes. Serve with tortilla chips.

My hubby makes the best guac ....here is his recipe but don't tell ;-)

5 or 6 avacados - soft but not squishy

1 lime

1 small bunch green onions, chopped

2 or 3 tomatoes, seeded and chopped

1 bunch chopped cilantro

2 tsp. cumin

2 tsp. garlic powder

salt to taste

So far everyone who has tried this guac loves it!!!

1

All these suggestions are great. I can also suggest any of those recipes, and add a touch of Lawrys Baja Chipotle 30 minute Marinade. I did this and fed it to my friend who is FROM Mexico. He said it was the best he ever tasted!!!

This is not the tastiest version but you wanted quick and easy.

Mash two avocados.

Mix in a few tablespoons (or more) of salsa.

Squeeze of lime juice.

Stir in some chopped cilantro.

Done.