Craving a quick and easy appetizer that's packed with flavor? Look no further than Rachael Ray's Garlicky Holy Guacamole! This guacamole recipe is not only delicious but also incredibly versatile, serving as the perfect dip for tortilla chips, a topping for tacos or burritos, or even a spread for sandwiches. With its blend of fresh avocados, zesty lime juice, fragrant cilantro, and a hint of garlic, this guacamole is sure to be a hit at any gathering.
In addition to the classic guacamole recipe, this article also offers variations to cater to different tastes and preferences. For those who like their guacamole with a bit of a kick, the Spicy Guacamole recipe incorporates jalapeños for an extra burst of heat. If you prefer a smoother texture, the Creamy Guacamole recipe uses a food processor to create a velvety dip. And for those who love the classic flavor of guacamole with a twist, the Guacamole with Roasted Corn and Black Beans recipe adds a smoky sweetness and a touch of crunch.
No matter which recipe you choose, Rachael Ray's Garlicky Holy Guacamole is sure to be a crowd-pleaser. Its simple ingredients and easy preparation make it a go-to recipe for any occasion, whether you're hosting a party or simply enjoying a snack at home.
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.
SMOKY GUACAMOLE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.
TAQUERIA GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 2 to 2 1/2 cups
Number Of Ingredients 6
Steps:
- Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste.
CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
- To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
- Heat the tortillas or bread and set aside.
- Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
- Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.
GRILLED GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 to 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
- In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
- Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.
GUACAMOLE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.
YUM! GARLIC GUACAMOLE (FROM RACHAEL RAY)
Make and share this Yum! Garlic Guacamole (From Rachael Ray) recipe from Food.com.
Provided by Katie Cooks
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scoop the flesh of the avocados out into a bowl.
- Squeeze the lime over the mashed avocado.
- Add remaining ingredients.
- Mix and mash to a chunky consistency.
- Serve with your favorite tortilla chips!
RACHAEL RAY'S GARLICKY HOLY GUACAMOLE!
Make and share this Rachael Ray's Garlicky Holy Guacamole! recipe from Food.com.
Provided by Juenessa
Categories Mexican
Time 10m
Yield 4 serving(s)
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 corn tortilla chips.
Tips:
- Use ripe avocados: The riper the avocados, the creamier and more flavorful your guacamole will be.
- Use fresh ingredients: Fresh lime juice, cilantro, and garlic will give your guacamole the best flavor.
- Don't over-mash the avocados: You want your guacamole to be chunky, not smooth.
- Season to taste: Add salt, pepper, and cayenne pepper to taste until you get the perfect flavor.
- Serve immediately: Guacamole is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
Rachael Ray's garlicky holy guacamole is a delicious and easy-to-make recipe that is perfect for any occasion. With its creamy texture, fresh flavors, and just the right amount of spice, this guacamole is sure to be a hit. So next time you're looking for a quick and easy appetizer or snack, give this recipe a try. You won't be disappointed!
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