Best Grandpas Guacamole Recipes

MY GRANDMA'S GUACAMOLE

My Grandma's Guacamole image

My grandmother from Mexico taught me to make this. It has been passed down for many generations...

Provided by Skye Titus

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 fresh chile de arbol peppers, or to taste
3 medium avocados - peeled, pitted, and mashed (one pit reserved)
2 tablespoons finely chopped onion
¼ cup chopped roma tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 ½ cups chopped fresh cilantro
2 pinches garlic powder, or to taste
salt to taste
1 lime, juiced

Steps:

Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
Mix avocados, onion, and roma tomatoes together in a bowl.
Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 14.5 g, Fat 14.9 g, Fiber 8.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 110.9 mg, Sugar 2.9 g

THE BEST GUACAMOLE

The Best Guacamole image

Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 small red onion, diced small
1 tablespoon distilled white vinegar
4 ripe Hass avocados
1/4 cup lime juice (about 2 limes)
1 jalapeno, minced (seeds and membranes included if you prefer heat or removed for a milder version)
1 clove garlic, grated
1 teaspoon kosher salt
1/2 cup lightly packed cilantro leaves, finely chopped (about 1/4 cup finely chopped)
Tortilla chips, for serving

Steps:

Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.