Recipe I

Ingredients

• 3 avocados
• 2 tablespoons pico de gallo
• juice of 1/2 lime
• 1 chopped Jalapeño OR 2 tablespoons crushed red pepper OR 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 4 teaspoon olive oil
• 1 1/2 teaspoon chopped garlic
• 1/2 teaspoon ground black pepper
• 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced any chile pepper like (adjust for spiciness)

Procedure

Pit the avocados. Score avocado meat without cutting through the skin. Scoop out one avocado with a large spoon and place in mixing bowl. Add the lime juice and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed. Then scoop out the other avocados and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Garnish with a sprig of cilantro.

Recipe II

The ingredients and quantities of this recipe are tuned to the tastes of one contributor; you should experiment with it. (Especially note that it has got rather a lot of lime, and you might want to add peppers, chilis or tabasco.)

Ingredients

• 2 very ripe avocados
• 1 clove garlic, crushed
• juice of 1 1/2 limes
• 1 small Red onion, diced very small
• 1 small tomato, diced very small
• 2 tbsp chopped cilantro (coriander leaves)
• salt to taste

Procedure

Put everything except the avocados into a medium-sized mixing bowl. Halve the avocados and scoop the flesh into the bowl. Using a large fork (or a blender), mash the avocados and combine with all the other ingredients. Taste the mixture and add anything you think necessary (be aware that the flavors, especially the lime, will soften a little by the time it is served). Cover and refrigerate for at least an hour to allow the flavors to blend. When it is removed from the refrigerator, there may be some brown on the top - scrape it off.

Recipe III

This alternative recipe is somewhat simpler, but gives an extremely tasty Guacamole which is great with tortilla chips or vegetables, or can be used in enchiladas, etc. It also avoids messing about with messy tomatoes, nor coriander, which some people do not like the taste of. I have tried many guacamole recipes over the years, this is both the simplest, and in my opinion, the tastiest I know.

Ingredients

• 3 whole avocados, ripe but not over-ripe
• 1 lime
• 3 cloves garlic
• 2 or 3 whole red chili peppers
• salt

Procedure

Prepare avocados by halving and removing the stone (the simplest way to do this is to hold the avocado in the palm of your hand and strike the stone squarely and firmly with a chef's knife - the knife will then pull the stone out easily. If it doesn't come out easily, the avocado isn't ripe enough). Keep one half avocado back, skin and blend the rest using a hand-held food processor, add the juice of the lime, finely chop chilies and garlic, add and blend a bit longer. Add generous salt to taste. Finally roughly chop avocado half kept back and add to paste to give chunky texture. Resulting dip will keep for several days in a fridge, shouldn't brown too much if covered (the lime juice will act as an antioxidant as well as giving a nice flavour), but in general will be found to disappear very rapidly by enthusiastic consumers!

Recipe IV (quick)

This recipe is great if you have the ripe avocadoes because you can make it in about five minutes.

Ingredients

• 3-4 ripe avocados
• juice of 1/2 lime
• mild storebought salsa

Procedure

1. Peel, seed, and mash the avocados.
2. Add the juice of 1/2 lime.
3. Stir in store bought (but fresh) mild or medium salsa to taste.
4. Serve immediately.

The Simplest Guacamole

This is the simplest recipe of the group, needing only avocado, lime, dried chili and salt.

Ingredients

• 1 ripe avocado
• 1/2 a lime
• red pepper flakes - to taste
• salt - to taste

Note: fresh hot peppers also work well, instead of the red pepper flakes, if available - if used, slice them finely.

Procedure

Peel the avocado and pit it, then slice the avocado into small chunks, around a centimeter or half-inch per side. Juice half the lime. Add the lime, some salt, and a moderate amount of red pepper to the avocado chunks. Err on the side of adding too little spice; it's easy to add more, but too much makes the guacamole really scorch. Mash the ingredients together.

Recommended Uses

Works well on beans, in tacos, or even as a topping for bread. It also can add flavor and moisture to overly dry food.

Variant

Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.

Source