Best 5 Guacamole With Lime And Roasted Chilies Recipes
Indulge in the vibrant flavors of guacamole, a classic Mexican dip or spread that tantalizes taste buds with its creamy, zesty, and slightly spicy character. This versatile dish, often served with tortilla chips, is a delightful appetizer, party favorite, or complement to your favorite Mexican dishes. Dive into the delightful world of guacamole, where fresh avocados, zesty limes, roasted chiles, and a symphony of spices come together to create a culinary masterpiece.
**Recipes Included:**
1. **Classic Guacamole:** Experience the timeless flavors of traditional guacamole, crafted with perfectly ripe avocados, zesty lime juice, a hint of cilantro, and a touch of heat from minced jalapeños. The result is a luscious, creamy dip that embodies the essence of this Mexican classic.
2. **Guacamole with Roasted Chiles:** Take your guacamole game to the next level with the addition of roasted chiles. The smoky, charred flavor of roasted poblano and serrano peppers adds a captivating depth and complexity to the dip, creating a tantalizing balance of heat and smokiness.
3. **Guacamole with Mango:** Embark on a tropical adventure with this refreshing twist on guacamole. Sweet, succulent mango chunks bring a burst of vibrant flavor and a touch of sweetness, complementing the tangy lime and creamy avocado beautifully.
4. **Guacamole with Corn and Black Beans:** Elevate your guacamole with the addition of sweet corn and hearty black beans. This hearty variation adds a delightful crunch and a boost of protein, transforming guacamole into a satisfying snack or side dish that is brimming with flavor.
5. **Guacamole with Roasted Tomatillo Salsa:** Experience a harmonious fusion of flavors with this unique guacamole recipe. The tangy, slightly smoky flavor of roasted tomatillo salsa blends seamlessly with the creamy avocado, resulting in a complex and captivating dip that is sure to impress.
GARLICKY HOLY GUACAMOLE!
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.
ROASTED CHILE GUACAMOLE WITH BAKED TORTILLA CHIPS
Provided by Sandra Lee
Categories appetizer
Time 45m
Yield 8 servings, 4 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.
- On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool.
- In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.
- Remove from heat and let cool.
- Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended.
- Serve with baked chips.
GUACAMOLE
This is one of our favorite spicy snack food recipes, and it's quick and easy to prepare when friends drop by on short notice. It also makes a great side dish for a complete southwestern-style meal. Mild or sweet peppers can be substituted for the chiles for those who like their guacamole a little less spicy. -Anne Tipps, Duncanville, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, coarsely mash avocado with lemon juice. Stir in the tomato, onion, chiles, garlic and salt if desired. Cover; chill. Serve with tortilla chips.
Nutrition Facts :
GUACAMOLE WITH LIME AND ROASTED CHILIES
Categories Condiment/Spread Food Processor Tomato Broil Super Bowl Vegetarian Lime Avocado Hot Pepper Summer Poker/Game Night Healthy Vegan Jalapeño Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
- Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
- Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CHILE VERDE GUACAMOLE
Mexicans are split into two camps when it comes to guacamole: those who always add lime juice and those who absolutely do not. Many Sonoran friends shout "Never!" at the mere suggestion. Having grown up in the pro-lime camp in Mexico City, I was filled with skepticism before trying versions from the deep Mexican north, but what a pleasant surprise. The creamy and nutty avocado takes a deserving central role in Sonoran guacamoles. What won me over was the combination of two chiles: roasted Anaheim, with its tart, fresh, peppery flavors, and raw serrano, with its grassy taste and heat. (I hate to admit it, but this guacamole really needs no lime.)
Provided by Pati Jinich
Categories dinner, easy, quick, snack, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 cups (4 to 6 servings)
Number Of Ingredients 6
Steps:
- Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
- Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
- As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
- Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
- Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.
Tips
- Use ripe avocados for the creamiest guacamole. Avocados should yield to gentle pressure when squeezed.
- Roast the chiles yourself for a more smoky flavor. You can roast them in a dry skillet over medium heat or in the oven at 400 degrees Fahrenheit for 10-12 minutes.
- Add other ingredients to your guacamole to taste, such as diced tomatoes, onions, cilantro, or jalapenos.
- Serve guacamole immediately or store it in the refrigerator for up to 3 days.
Conclusion
This guacamole recipe is a delicious and versatile dip that can be enjoyed with chips, tacos, burritos, or as a spread on sandwiches. It is also a great way to use up leftover avocados. With its fresh, zesty flavors, this guacamole is sure to be a hit at your next party or gathering.
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