Guacamole

This recipe was a bit different from the others I have tried. There was a ton of non-avocado ingredients, and I prefer more avocado. I liked the addition of the toasted pine nuts on the top, but prefer lime juice to lemon juice in guacamole. The use of coriander, which is the seed of cilantro, rather than cilantro was interesting, but I prefer the cilantro. I didn't have any yellow onion, so I used the white part of green onion instead. I won't keep this recipe, but will remember the pine nuts for the top when I make my own guacamole in the future.

Guacamole

1 large ripe avocado, peeled and mashed
1/2 c. minced onion
1 clove garlic, minced
2 tomatoes,peeled, seeded, and chopped
2 T lemon juice
1/4 t. ground coriander
1/4 t. salt
1/4 c. finely chopped toasted pine nuts
pepper

1. Reserve 2 teaspoons tomato and pine nuts for garnish.
2. Combine remaining ingredients well.
3. Cover and chill for 1 hour before serving.
4. Sprinkle tomato and pine nuts on top. Makes 2 cups.

Guacamole

I bought some fresh Roma tomatoes so I could try this guacamole recipe. I am not usually a tomato eater, but they added another textural dimension to the guacamole. As with the other recipes, though, I prefer my usual winging it technique. The blender technique didn't seem to make a big difference to the texture. I forgot the salt, but there was enough salt on the chips that it didn't make a difference either.

Guacamole

3 ripe avocados, peeled and seeded
3 T fresh lime juice
1 t. finely minced garlic
1/2 c. diced and seeded tomatoes
2 T chopped cilantro leaves
salt, to taste

1. Place 1 avocado, the lime juice, and garlic in the blender and blend until smooth.
2. Coarsely mash the 2 remaining avocados in a bowl with a fork.
3. Add in the pureed avocado, diced tomatoes, and chopped cilantro; stir to combine.
4. Season with salt and refrigerate, covered, until time to use. Makes 2 1/4 cups.

Guacamole

I had another avocado so I thought I would try a different guacamole recipe. This one was unique because it called for green onions, sugar, and cumin, and no cilantro. I used some re-hydrated sundried tomatoes in place of the fresh tomato. Like the last recipe, this one was OK, but because I like to "wing it" when I make my guacamole I won't be keeping this recipe. This might be a good recipe for people who don't like cilantro.

Guacamole

2 ripe avocados, peeled and pitted (save one pit)
2 T fresh-squeezed lime juice
1 garlic clove, crushed
1/3 c. thinly sliced green onions
1/8 t. ground cumin
1.8 t. sugar
1 ripe plum tomato
salt
pepper

1. Mash avocados with a fork.
2. Stir in lime juice and garlic until creamy.
3. Stir in onions, cumin, and tomato.
4. Salt and pepper to taste. Combine well.
5. Place pit in the center and cover tightly.
6. Remove pit before serving within 2 hours.

Guacamole

I went to the farmer's market in town yesterday and picked up some avocados and cilantro. I normally just wing it when I make my guacamole, but decided to try out one of my recipes instead. I didn't have any tomatoes, so I chose this recipe. I didn't use jalapeños, but substituted a couple drops of Tabasco sauce instead. I think I overdid it a bit on the lime, but this recipe was alright. I prefer using my regular technique of winging it, though, and decided not to keep this recipe.

Guacamole

2 ripe avocados
2-3 T freshly squeezed lime or lemon juice
1 T finely chopped fresh cilantro
1 T finely chopped jalapeño pepper
1/2 t. finely minced garlic
1/2 t. salt
1/4 t. pepper

1. Halve the avocados, remove the pits and scoop the pulp into a bowl.
2. Add the lime juice, cilantro, jalapeño, garlic, salt, and pepper. Mash coarsely with a fork.
3. Cover airtight with plastic wrap directly on surface and refrigerate up to 3 hours.