Green onion guacamole
I whipped up this guacamole (my own recipe) for a family party, and the green onions added just the right amount of crunch. Include as much or as little garlic as you like, depending on your family’s tastes.
2 large avocados
2 green onions, sliced and diced
2 Roma tomatoes
juice of half a lemon
1 clove garlic
salt to taste
Mash avocado. Prepare green onion and tomatoes and stir into avocados. Add lemon, garlic and salt.
Ortega guacamole
This guacamole recipe is courtesy of Ortega, and, not surprisingly, it contains canned green chiles. Green onions give it crunch while lime juice adds zip.
2 medium avocados
1 4-ounce can diced green chiles
2 large green onions, chopped
2 Tbsp olive oil
1 tsp lime juice
1 clove garlic, chopped
salt
Mash avocados and add other ingredients. Refrigerate for at least one hour.
You can make extra-tangy guacamole by adding not only the traditional lime juice but freeze-squeezed lemon juice as well. This recipe comes from the 1998 Recipe Annual from Sunset and was originally contributed to the magazine in collaboration with chef James Boyce.
1 orange (about half a pound weight)
1 avocado
2 Tbsp. lime juice
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
hot chili flakes
salt
Peel orange and remove white membrane before cutting into half-inch chunks. Peel avocado and cut into half-inch chunks. Combine. Stir in remaining ingredients, adding chili flakes and salt to taste. Makes two cups.
I found this recipe when I was in college (in the early ’90s) and found the results to be quite tasty, although I’m not a fan of the bell pepper and so I left it out. It comes from The Book of Mexican Foods
1/2 small onion, finely chopped
4 tomatoes (peel, seed and chop)
1 green chile (seed and chop)
1/2 small green bell pepper (seed and chop)
1 Tbsp cilantro, chopped
2 avocados
salt and pepper
2 tsp lemon juice
Mix onion, tomatoes, chile, bell pepper and cilantro. Mash in avocado. Add salt, pepper and lemon juice. Stir.
Easy guacamole
(the one I make, adapted from Sunset)
This guacamole is very easy to make and has been a winner every time I’ve served it. It’s also good on sandwiches. The tomatoes are optional, but if you include them you can dice them any size you’d like. I’ve used Roma and cherry tomatoes in this recipe; they’re all good.
2 large avocados
1 or 3 tsps. lime or lemon juice
1 clove (or more!) of garlic
1 tomato, chopped
salt
Tabasco sauce
Mash avocado. Chop garlic. Add garlic, juice, salt and Tabasco to taste. Chop tomato, drain juice and add to avocado mixture.