Best Holy Guacamole Recipes

GARLICKY HOLY GUACAMOLE!

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.

MILLIE'S HOLY GUACAMOLE PASTA SALAD

Steps:

• 1. In a large bowl (preferably one with a lid), combine cilantro, lime juice, olive oil, and diced avocado. Stir until all the avocado has been coated with some of the lime juice (this will prevent the avocado from browning).
• 2. Add all other ingredients. Stir to combine.
• 3. Season with sea salt to taste. Ground red pepper can also be added for a spicier flavor. Chill and serve. Store leftovers in the fridge for up to 5 days.

HOLY GUACAMOLE SOUP WITH GRILLED LEMON-JERK CHICKEN

Steps:

• Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
• Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
• Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
• Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

RACHAEL RAY'S GARLICKY HOLY GUACAMOLE!

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.

HOLY GUACAMOLE PASTA SALAD

Steps:

• Whisk together the olive oil, lime juice, garlic and 1/2 teaspoon salt in a large bowl. Add the tomatoes and avocados and gently toss in the dressing. Let the mixture sit at room temperature while you prepare the pasta.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions; drain and let cool.
• Add the pasta and cilantro to the tomato-avocado mixture and toss together. Adjust the seasoning with salt as needed.

HOLY GUACAMOLE!

Steps:

• In a large bowl, scoop out the entire avacados from their shells and lightly mash it with a spoon.
• Pour in all the lemon juice and mix.
• Next add in the salt, chili powder, cumin and onion powder.
• Then Add the garlic, cilantro and diced tomatoes. Mix Everything Well.
• Place the guacamole in the bowl you plan on serving it inches.
• Lastly, take the red chili and cut three thick rings. Place on top of the guacamole as a garnish.
• Serve with tortilla chips.

HOLY GUACAMOLE! AN AUTHENTIC MEXICAN SNACK.

Steps:

• In a bowl fork smash the avocado with the roasted garlic until you have reached the desired consistency. Add in the onion, lemon juice, parsley or cilantro, hot pepper (if using), tomato and salt. Mix well and taste. Cover tightly and refrigerate, you may need to stir before eating as the avocados can oxidize on the air exposed areas (turns grey in color).
• Note: **Always add the tomato last as if you decide to mash the mixture some more you won't mash the tomatoes into pulp and juice.
• Great served along side recipe#286463 !

HOLY MOLY GREAT GUACAMOLE!

Steps:

• Cut the avocados in half and remove pits.
• Using a teaspoon, scoop out pulp into a bowl.
• Mash the pulp with a fork or potato masher to your preference of chunkiness/smoothness (we prefer it chunky).
• With a spoon, mix in the fresh pico de gallo and remaining ingredients.
• Serve with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!

HOLY MOLY GUACAMOLE

Steps:

• Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, 1/4 teaspoon salt, 1/8 black pepper, cumin, and chile powder. Continue to mash until blended.
• Stir in tomatoes, onion, and some cilantro and/or jalapenos, if using. Season with additional salt and pepper, if desired. Enjoy!

HOLY GUACAMOLE

Steps:

• Preheat the oven to 350 degrees F.
• Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
• Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
• To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

HOLY MOLY! GUACAMOLE!

Steps:

• Cut avocados in half, remove pit and scoop flesh out of shell with a spoon.
• Combine all ingredients in a bowl. Using a fork, mash avacado until desired consistancy is reached. ***I like mine chunky, so I barely mash it at all -- just enough to incorporate all the ingredients.
• Chill in the fridge until ready to serve.
• ***Note*** To keep the guacamole from turning brown: Cover entire surface of guacamole with plastic wrap, pressing down into the bowl so that there isn't any air between the plastic and the guacamole, especially around the edges. Then cover bowl with another piece of plastic wrap.

HOLY GUACAMOLE!

Steps:

• 1. Finely dice the garlic clove, shallot, and jalapeno. NOTE: You can increase or decrease the amount of heat by adding or reducing the amount of jalapeno.
• 2. Place the three ingredients in a mortar and pestle. Add coarse salt and crush until a pulp. You will see the juices of the pepper, shallot, and garlic come out. Set aside.
• 3. Dice the tomatoes. If using a juicy type of tomato (like on the vine or plum) remove some of the seeds and pulp to prevent the guacamole from becoming too watery. Place diced tomatoes in a bowl.
• 4. Divide the avocados in half. Remove the pit and scoop out the pulp with a spoon and place in a bowl. Move quickly to the next step to prevent browning. TIP: To easily remove the pit, give it a whack with the sharp end of a large knife and twist. It will pop right out!
• 5. Squeeze the lime over the avocados. It's OK to get a small amount of lime pulp in there.
• 6. Add the crushed mixture and freshly cracked pepper.
• 7. Roll the cilantro up and cut with kitchen shears. Stems and all. Sprinkle over the guacamole.
• 8. Take a fork or potato masher and give it a quick mash to mix everything together. Taste and add more salt, pepper, and/or lime juice to taste.

HOLY GUACAMOLE

Steps:

• Peel and mash avocado miz with lemon juice add the cilantro, garlic, basil and salt. Dice remaining avocado, fold into mixture with red pepper, salsa, green onion and chopped almonds. Garnish with sour cream. Serve with tortilla chips and fresh vegetables.

HOLY GUACAMOLE!

Steps:

• Open up your avacado and put the pit off to the side. DO NOT throw it away. Scoop the avacado out of the rhine, dice it, and place it in a bowl dust the garlic powder and season salt over the avacado and add in the salsa. Roll the lime on a hard surface to loosen the juice, cut it in half, and juice one of the halves into the bowl. mix and mash your mixture to desired consistency. The great thing about this guacamole is that the flavors are all distinct enough, its fairly easy to figure out what you need more of. Add more of the ingredients to taste.