Best 4 My Ultimate Guacamole Recipes

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

ULTIMATE GUACAMOLE

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.

ULTIMATE GUACAMOLE

Steps:

• Peel all of the avacodos, cut them in half, and remove the large seed in each one.
• Place them all in a large bowl and mash with fork or potato masher until creamy (there will still be some small chunks).
• Add all of the tomato, onion, cilantro and jalapeno.
• Stir until well blended.
• Cut each lime in half and squeeze all of their juices into the mixture.
• Stir well.
• Taste, and then ad salt to suit your taste.
• Remember, this is usually eaten on salty tortilla chips, so do not over do the salting!
• Will keep for about one week when tightly covered and kept in the refrigerator.

MY FAMOUS GUACAMOLE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the garlic head in aluminum foil, and put it in the oven until soft, about 30 minutes. Let garlic cool to the touch then snip off the tip of bulb or pierce cloves with knife, and squeeze the pulp into a large bowl (like frosting through a pastry bag, peel away any loose papery husk so as not to get it into the flesh).
• In the meantime, heat 1/2 teaspoon olive oil in a saute pan over medium-high heat. Add the red onion and a little salt and cook until just softened and the sharp flavor is gone, about 3 to 5 minutes. Add the cooked onion to the bowl with the garlic and add the minced hot pepper, pinch of salt, diced tomatoes, and cumin; gently toss. Halve and pit the avocados with a knife. Then score the flesh in 1/4-inch cross sections. Try not to puncture the avocado skin and cut yourself. Scoop out the flesh and add it to the bowl and immediately add 1/2 of the lime juice along with chopped cilantro; gently stir and taste. If not acidic enough add more lime juice, follow suit with additional salt, cumin or hot pepper. Serve with salsa and chips; it's also great with roasted chicken and steak.
• Cook's Note: I prefer to mince the hot peppers with the seeds. Clearly this makes for a lot more heat. It's best to add it to the guacamole a little bit at a time to get to desired heat, which is important. You can always add more heat but you can't take it away.