guacamole

Best-Ever Guacamole

avocados, pitted

limes

c. cilantro,

white onion, finely chopped

jalapeño (seeded if you prefer less heat), minced

kosher salt

Guacamole is the perfect creamy dip that&#039;s loaded with avocado and tomatoes and spiced with jalapeno and cumin. Beware because this crowd-pleasing dip is such a hit it disappears quickly!

Guacamole

avocados

red onion (diced)

roma tomatoes (diced)

cilantro (chopped)

jalapeno (diced)

cumin

salt

pepper

lime

In a medium sized bowl combine avocados, red onion, tomatoes, cilantro, jalapeño, cumin, salt, pepper and lime juice.  Using a fork, mortar or masher mash the avocado and combine the ingredients until desired consistency.

A simple and easy guacamole for any occasion.

The Best Basic Guacamole Recipe

yellow onion, roughly chopped

serrano chili, roughly chopped

picked cilantro leaves, finely chopped, divided

juice limes

Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.

Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself. The final crisping happens in a nonstick skillet, which gives you ultimate browning with almost no cleanup.

Instant Pot Pork Carnitas

pork

jalapeños,

garlic cloves

Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

oregano

tsp. black pepper

coriander

Corn tortillas, pico de gallo, lime

Special Equipment: A 6-qt. Instant Pot or other electric pressure cooker

Bon Appétit

Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.

Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.

Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.

Serve carnitas with tortillas and taco toppings alongside (if using).

Do Ahead: Carnitas (without crisping) can be made 3 days ahead. Shred, toss with cooking liquid, and let cool; cover and chill. Crisp just before serving.

<p>This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.</p>

Best Ever Chunky Guacamole

tomato

avocados,very ripe but not bruised

chopped,

red onion,finely chopped

chilli,red

tortilla chips,to serve

Best ever chunky guacamole

<p>Use a large <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">knife</a> to pulverise 1 large ripe tomato to a pulp on a board, then tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.</p>

<p>Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.</p>

<p>Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.</p>

<p>Use a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.</p>

A tried and true guacamole recipe that&#039;s easy to make, uses fresh ingredients and is loaded with flavor. It&#039;s the best guacamole dip hands down. Watch the video above to see how quickly it comes together!

Best Ever Guacamole (Fresh, Easy & Authentic)

avocados (ripe)

onion (finely diced)

Roma tomatoes (diced)

cilantro

jalapeno pepper (seeds removed and finely diced)

garlic

lime (juiced)

sea salt

Slice

Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 

Mash

Mash the avocado with a fork and make it as chunky or smooth as you'd like.

Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

Serve

This is the best guacamole recipe as it’s is simple to make and uses fresh, high quality ingredients. Authentic Mexican guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic and salt.

After I show you how to make guacamole, I’ll share a little kitchen hack on how to store both avocados and guacamole to prevent them from going brown. It’s so easy you’ll wonder why you haven’t done it sooner! 

And don’t forget that I have tons of healthy, gluten-free, Mexican-inspired recipes on my website, which are perfect for Cinco de Mayo, Taco Tuesday or any day of the week. Enjoy! 

For the FULL Guacamole recipe: https://bit.ly/2K1nCk9   

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BEST EVER GUACAMOLE | easy, fresh, homemade guacamole recipe

Guacamole Salad

avocados, diced

garlic, chopped

cucumber,

fresh cilantro, chopped

red onion, finely diced

olive oil

sweet paprika

lime, juiced

sauce,

salt and black pepper

Molly Yeh's Avocado Cucumber Salad, as seen on Girl Meets Farm, Season 3.

In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning.

I really didn’t think that I was going to like this recipe because of the cucumber. I love avocados but am not a huge fan of cucumbers. Happily I was proven wrong and I, as well as my whole family and the company we had over absolutely loved this salad!  I made it exactly as written but did serve the hot sauce in the side so that everyone could adjust their heat level accordingly. This is definitely going into my “go-to” recipe collection. 

OH my goodness!  This is so very awesome!  My husband is kind of a picky eater, but I decided to make this for me.  Well, he wanted to "try" it, and his response was; "you can make this anytime you want; it's fresh and wonderful tasting"!  Wow; make this; you won't be disappointed.  Instead of hot sauce, I picked a jalapeno from my garden; amazing flavor!<div><br /></div>

Great flavors! I couldn’t stop eating it : )

We really enjoyed this! I poured the dressing ingredients all on top and tossed to save a dish. It was really good! We had some left over so I added some cooked, chopped chicken to it and ate it in a wrap for lunch!

This recipe is so delicious and fresh.  I really enjoyed the combination of avocado and cucumber and will be making this again. 

Yes.  Yes.  Yes.  Perfect Side for summer!

Love it! Super easy to make and very tasty. It’s an excellent side for a cookout. 

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

Haas avocados, halved,

cayenne

onion,

jalapeno pepper,

Roma tomatoes,

garlic,

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. 

This is great! I rated this based on feedback after making this multiple times for many different people over a few years...not my own personal taste (but I do love it)! Stop with the "authentic" comments. No claim it's authentic. And, really, who can say what's authentic? You'll find multiple different recipes from different regions of Mexico. Really?

Wonderful guacamole recipe!  Have home grown tomatoes, jalapeños and cilantro, so used them liberally.  Added Chipotle Tabasco, pepper and salt to taste.  (I’m Californian and we like spice!)

Made my first guacamole using this recipe and it's outstanding! (One note is that the jalapeno is missing from the directions, but I assumed it goes in with the onions and tomatoes.)  Does the tablespoon of lime get folded in or sit on top of the guac while it sits at room temp?

I made this per the recipe the first time.  It was really good but I felt it was missing something.  I couldn't quite put my finger on it but...one time I made this recipe and was out of Roma tomatoes.  So in a pinch I used a can of Ro-Tel diced tomatoes (original).  Well let me tell you this was that flavor I was missing!  So my suggestion: follow AB recipe but instead of diced romas just toss in a can of Ro-Tel and your taste buds shall be rewarded!

Best guac ever. A lot of my friends' recipes call for at least double the avocado, and where I'm from, they're super expensive. I like it so much better when you get a bite with a little bit of everything, which you get from this recipe, instead of a bite that's mostly avocado and maybe a tomato chunk. I doubled the recipe and brought it to the party, and they were surprised that I only had to use 6 avocados to produce SO MUCH. Needless to say, I didn't have leftovers.<div><br /></div><div>Hint with jalepenos: some are hotter than others, and the longer they sit the hotter they get. You could make a batch of guac and have it be mild, or a batch that's super hot, so make sure you check.</div>

The best guacamole that I have ever tasted. So simple and easy to make. My husband said is a combination between awesome and fantastic. I didn’t added the cayenne pepper or the jalapeño. But it was perfect!!!!!!

As always, Mr. Brown delivers a complexity of flavors in an elegantly simple recipe. I was forced to substitute lemon juice for the lime, fresh parsley for the cilantro, and doubled the cumin for personal taste - but it never missed a beat even with those changes. 

My apologies. I've made this many times, but never thought to leave a rating. It's fabulous! Easy and delicious and scarfed up by guest and everyone else before you can turn around. Thank you Chef Alton.<br />

An excellent recipe! And if you don’t know the difference between palate and pallet then...

https://www.foodnetwork.com/videos/perfect-guacamole-dip-73538

Alton Brown celebrates the avocado with this fresh guacamole dip, perfect to serve as a party appetizer.

Make Alton Brown's Perfect Guacamole Dip

Healthy Cilantro Lime grilled chicken breasts topped with fresh avocado salsa making this dish a DELICIOUS low-carb &amp; Keto Dinner in under 30 minutes!&nbsp;

Grilled Chicken With Avocado Salsa

chicken breasts (or 4 chicken breasts)

paprika

salt (or

¼ tsp black pepper

avocados diced

(or 1 large tomato) (chopped)

onion

jalapeno (de-seeded and chopped (optional))

cracked pepper & salt

Grilled Chicken with Avocado Salsa

In a large bowl, whisk all the ingredients for the marinade and set aside.&nbsp;

Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.

Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.&nbsp;

To Make Avocado Salsa

https://content.jwplatform.com/videos/ov7EQbDA.mp4

Cilantro Lime grilled chicken topped with avocado salsa.

Grilled Chicken Breasts with Avocado Salsa

I've got 2 ways to make the best guacamole recipe ever. The key is to never add lime juice directly to the homemade guacamole, instead pickle chop red onions with it. The result is a smooth and creamy simple guacamole recipe that does not have a strong overpowering lime flavor.

How To Make Guacamole

red onions (finely diced)

really good extra virgin olive oil

tomatoes (seeded & chopped)

Kosher salt

pepitas

mango, cubed

½ teaspoon chile powder

poblano pepper

For the simple guacamole recipe, add the diced red onions to a small bowl and squeeze over enough lime juice to cover, allow to marinate 15-30 minutes. This will remove the raw flavor from the onions. Scoop the avocados into a bowl and add the olive oil, ¼ teaspoon salt, and mash until desired consistency, I like it chunky. Add the cilantro, tomatoes, and much red onion as desired, mix well. Check for seasoning, you may need more salt and/or some reserved lime juice from the onions. If not enjoying right away, press plastic wrap directly on the surface of the guacamole and store in the fridge, or on the counter for no more than 1 hour.

For the fancy guacamole, Add the diced red onions to a small bowl and squeeze over enough lime juice to cover, allow to marinate 15-30 minutes. Char the poblano pepper directly on the stove top burner until blistered and charred all over, about 8-10 minutes. Place in a zip-top bag for 10 minutes then remove the skin and seeds, you can do this under cold running water. Finely chop and set aside.

Add the pepitas to a non-stick pan over medium heat along with 1 teaspoon of oil, ¾ teaspoon of cumin, and ¼ teaspoon salt. Cook until lightly brown, about 5 minutes. Remove from heat and roughly chop.

Scoop the avocados into a bowl and add the olive oil, ¼ teaspoon salt, and mash until desired consistency. Add the cilantro, some pickled red onions, chopped pepitas, chopped poblano peppers. Cut the mango into small pieces and sprinkle over a pinch of salt and chile powder, add to the guacamole and mix well. Check for seasoning, you may need more pickling liquid or salt.  Serve with tortilla chips, veggies, or watermelon radishes!

This easy guacamole recipe will be the most tasty one you have ever made thanks to one tip we learned in Mexico. You never add lime juice directly to the guacamole, instead you should pickle finely diced red onions with it. Lime juice is a very strong flavor and can overpower the delicate flavor of the guacamole. This method will first remove the raw flavor of the onions and help mellow out the lime juice, add the red onions to the guacamole and that's all the acid you need! If you are searching for how to make guacamole lie they do in the restaurants, try this recipe and you will never pay for guac again! You can add any toppings you want to the guacamole, just make sure to season them and that they are not too watery. Hope everyone tries my best guacamole recipe and please let me know how you like it! Much Love..Bobby, Dessi, & Art XOXO

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Macros for all of the basic guacamole:
545 calories
16.7 grams of net carbs
29.7 grams of total carbs
61 grams of fat
6.8 grams of protein
19.1 grams of fiber

Macros for all of the loaded guacamole:
740 calories
28.3 grams of net carbs
47 grams of total carbs
75 grams of fat
16.2 grams of protein
24.5 grams of fiber

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Two Ways To Make The Best Guacamole Ever - Bobby's Kitchen Basics

In a pan heat olive oil, add finely chopped onion and garlic and sauté well until golden brown. Add finely chopped red bell pepper and capsicum and mix for 2-3 mins.. Add chilli powder, salt, black pepper powder, some ketchup, chilli sauce, cumin powder and oregano. Then add finely chopped tomatoes..  Mix well and add boiled kidney beans and sweet corn and mash partially and cook until it absorbs the water.

Loaded Guacamole Veggie Tacos

kidney beans

red bell pepper

corn

tsp chilli sauce

tsp cumin

tsp ketchup

tsp black pepper

tsp chili powder

Smooth, tangy, slightly sweet, and bright green; this sauce doesn't get any better. Use as the star of a dish, hot or cold, or as an extra layer of flavor! The options are unlimited. 

Guacatillo Sauce Recipe

Tomatillos, husk and core removed

Avocados

Jalapeño, seeded (or Serrano)

cilantro leaves

lime juice

Yellow onion, peeled

avocado oil

salt,

Prepare all ingredients as indicated and combine them in a bowl. Reserve the lemon juice on the side.

Transfer all ingredients to a blender and using a tamper, blend starting at a slow speed. Slowly increase the speed as the sauce becomes smooth and velvety. Blend for 1-2 minutes.

Add the lime juice towards the end of the blending time. Taste for seasoning and adjust as needed.

Transfer to an air-tight container and store in the fridge for 5 days for maximum freshness.

Think of the Guacatillo sauce as a replacement for any classic creamy chicken salad sauce, but higher in fat and filled with tons of flavor. This simple recipe can be cross utilized as you see fit for your meal prep needs!

Keto Guacatillo Chicken 

Guacatillo sauce

pistachio,

almonds

Romaine lettuce leaves,

Cherry tomatoes, rinsed, halved

Tabasco

Cotija cheese, crumbled

Kosher salt & Black pepper, to taste

Spray oil

Powder

Preheat oven to 415F (215C). Dice the raw chicken into a medium bowl. Season with salt and pepper and mix with hands to evenly season chicken. Bake for 10 minutes and cool down completely.

Prepare the Guacatillo sauce as directed on the recipe.

In the same preheated oven, lightly toast the pistachios and slivered almonds for 5 minutes. Remove and let cool at room temp. Prep the Romaine hearts. Cut core, shock, and rinse. Halve the cherry tomatoes. Mix all ingredients in a bowl.

Divide the chicken in half and place it on top of two Romaine lettuce leaves. Sprinkle a small amount of paprika for color and garnish. Store in an airtight container.

For exact macros: Weigh 4 ounces of the diced chicken in a bowl, add 2 tablespoons of the Guacatillo sauce, 1 tablespoon of pistachios, 1 teaspoon of slivered almonds, and a few halved cherry tomatoes. Mix gently to fully incorporate the sauce into all ingredients. Top with 1 teaspoon of the crumbled cotija cheese. Sprinkle a pinch of paprika for color on top of each wrap.

Chunky Guacamole

firm-ripe avocados, diced (1 1/2 cups)

red onion

Salt

Ellie Krieger's Chunky Guacamole as seen on Food Network

In a medium bowl, combine all the ingredients and toss gently to combine.

My favorite guacamole.  We make this all of the time.  Everyone loves it!

https://www.foodnetwork.com/videos/chunky-guacamole-65482

Make this quick and easy recipe for chunky guacamole.

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