EASY GUAC RECIPES

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HOMEMADE GUACAMOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Homemade Guacamole Recipe: How to Make It - Taste of Home image

Nothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 8

3 medium ripe avocados, peeled and cubed
1 garlic clove, minced
1/4 to 1/2 teaspoon salt
1 small onion, finely chopped
1 to 2 tablespoons lime juice
1 tablespoon minced fresh cilantro
2 medium tomatoes, seeded and chopped, optional
1/4 cup mayonnaise, optional

Steps:

  • Mash avocados with garlic and salt. Stir in remaining ingredients, adding tomatoes and mayonnaise if desired.

Nutrition Facts : Calories 90 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 78mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 1g protein. Diabetic Exchanges 1-1/2 fat.

EASY GUACAMOLE (OUR FAVORITE) - INSPIRED TASTE



Easy Guacamole (Our Favorite) - Inspired Taste image

For the best guacamole, use ripe avocados. You’ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. For more about how to buy, cut and store avocados see our tutorial. For spicy guacamole, leave the seeds and membrane in the peppers and add to taste.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 8

1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin, optional
1/2 teaspoon salt, or more to taste
1 to 2 teaspoons minced jalapeño or serrano pepper, with seeds and membrane removed, optional

Steps:

  • Add diced onion to a small bowl then cover with warm water, set aside for 5 minutes then drain. This 'de-flames' the onions, making them less intense.
  • Cut avocados in half, lengthwise and remove the pit. Scoop out the flesh and add to a bowl.
  • Add lime juice then use a fork to mash until creamy, but still chunky.
  • Stir in the tomato, cilantro, cumin, drained de-flamed onions, salt, and diced peppers (if using).
  • Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 119, ProteinContent 2 g, CarbohydrateContent 8 g, FiberContent 5 g, SugarContent 2 g, FatContent 10 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

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