Appetizers: Guacamole Recipes

By JoFClark

Ingredients

• 4 ripe Haas avocados
• 3 T fresh lime juice
• 8 dashes Tabasco
• 1/2 cup chopped red onion
• 1 large clove garlic, minced
• 1 t kosher salt
• 1 t freshly ground pepper
• 1 medium tomato, seeded & chopped

Preparation

Step 1

Halve, pit avocados. Add juice, tobacco, onion, garlic, salt and pepper.
Mix with wooden spoon
With sharp knife, slice avocados until finely diced.
Add tomatoes.

Santa Fe Guacamole

3 avocados-mashed
4 oz cream cheese
small can chopped green chilies
1/2 small chopped onion
picante sauce to taste
2 T lemon juice
dash worcestershire
chopped tomato
cilantro
garlic


Chunky Guacamole - makes 2 cups

2 avocados, peeled, stones removed and chopped
2 green onions, with tops, chopped
1 rib celery, with leaves, chopped
1 tomato, chopped
1/2 green bell pepper, seeded and chopped
1 fresh hot chile pepper, seeded and minced, or more to taste
1 garlic clove, minced
2 T freshly squeezed lemon juice
3/4 t fine sea salt

Mix all ingedients together in a medium bowl. The guacamole will keep for up to a day in the refrigerator, with a piece of waxed paper pressed directly onto its surface to prevent discoloration.

1 large ripe tomato, cut into 1/8 inch slices
Fresh serrano chilies to taste (2 or 3 finely chopped)
1 clove garlic )peeled and finely chopped
3 T chopped cilantro
1/2 cup finely diced onion
3 large soft ripe avocados
2/3 t fresh lime juice
Salt
Radish slices for garnish

In a small bowl, mix together tomato, chilies, garlic and cilantro. Scoop onion into a strainer and rinse under cold water, shake to remove water and add.
Cut avocados in half, running knife around the pitt to separate halves. Scoop out halves and place in bowl. Mash avocados with large fork, potato masher or hand. Stir in salsa, taste and season with lime juice and salt.
Cover with plastic wrap pressed directly on surface of the guacamole and let stand a few minutes.
May keep 4-5 hours in the refrigerator.