Best Jerrys Outrageous Guacamole Recipes

INA GARTEN'S GUACAMOLE

Ina Garten's Guacamole image

Provided by Ina Garten

Time 15m

Yield 3 cups

Number Of Ingredients 9

Ingredients

4 ripe hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded and small-diced
Multigrain chips, for serving

Steps:

Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

GUACAMOLE

Guacamole image

You can make this avocado salad smooth or chunky depending on your tastes.

Provided by Bob Cody

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper

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.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 18 g, Fat 22.2 g, Fiber 11.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 595.7 mg, Sugar 3 g

GUACAMOLE

Guacamole image

Dip into Alton Brown's kicked-up Guacamole recipe, loaded with jalapenos, tomatoes and cilantro, from Good Eats on Food Network.

Provided by Alton Brown

Categories appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Steps:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

HOLY MOLY GREAT GUACAMOLE!

Holy Moly Great Guacamole! image

Holy moly this is some great guacamole! Freshness is key here--you want to use the best quality & freshest ingredients you can find for a great guacamole. Helpful Tip: The addition of white vinegar is optional--it helps retain the bright green color of your guacamole (may store in an airtight container in the fridge, for up to two days). Serve your handmade guacamole with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!

Provided by BecR2400

Categories Vegan

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 medium avocados
7 ounces prepared fresh pico de gallo (or use 2 firm fresh tomatoes and 1/2 white onion, chopped plus 1 fresh jalapeno pepper, minced)
1 pinch finely minced fresh marjoram (or couple dashes of ground marjoram)
2 -3 tablespoons snipped fresh cilantro (leaves only, hand picked)
1/2 lime, juice of
1 teaspoon white vinegar (optional)
1 garlic clove, finely minced (or couple dashes of garlic powder)
1 pinch coarse salt (a pinch of lemon pepper or chicken base may be substituted for the salt)

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!

Nutrition Facts : Calories 162.1, Fat 14.7, SaturatedFat 2.1, Sodium 22, Carbohydrate 8.9, Fiber 6.8, Sugar 0.7, Protein 2

JERRY'S OUTRAGEOUS GUACAMOLE

Jerry's Outrageous Guacamole image

I was looking for a guacamole recipe to accompany my great salsa. But since I hate avocado, I turned to my connoissuere of a friend, Jerry. He tested each batch until he was able to proclaim a winning recipe. Be sure to use Haas avacadoes, which are smaller, dark green avacadoes with a very bumpy skin.

Provided by DeSouter

Categories Vegetable

Time 20m

Yield 1 large bowl

Number Of Ingredients 8

Ingredients

3 ripe Hass avocadoes
1 lime, juice of
4 scallions, chopped
1 ripe tomatoes, seeded and chopped
2 cloves garlic, diced
2 teaspoons ground cumin
1 medium onion, chopped fine
1 cup of don emilio salsa (see my recipe)

Steps:

Remove avocadoes from their skins, removing the pit by striking the blade of a sharp knife into the pit, then twisting it gently.
Mash half of the avocado and cut the other half into small pieces.
Combine all other ingredients and gently mix all of the avocado into the mixture.
It is best to make this one day in advance and make sure to keep it out of the air.
You can either spoon the mixture into a ziploc bag, removing any extra air in the bag.
Or you may put the guacamole into a tupperware or a bowl, pressing cellophane wrap down onto the guacamole.

Nutrition Facts : Calories 1058.4, Fat 81.8, SaturatedFat 11.3, Sodium 1623.4, Carbohydrate 88.4, Fiber 44.7, Sugar 19.6, Protein 18.6