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[wpurp-searchable-recipe]Bacon and Tomato Guacamole-bacon,chopped,ripe Avocados From Mexico,,chopped fresh cilantro,,jalapeño chile,stemmed, seeded, and minced,finely chopped onion,,lime juice,,garlic cloves,minced,salt,to taste,ground cumin,,tomato,cored and cut into ¼-inch pieces,Cook bacon in 12-inch skillet over medium heat until crispy, 6 to 8 minutes. Transfer to paper towel–lined plate; set aside. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher or fork until mostly smooth.,Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add tomato and bacon and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.,Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface.,Recipe from our partners at Cook’s Country from America’s Test Kitchen. ,Photo: Joe Keller,

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[wpurp-searchable-recipe]Pecan Guacamole-raw shelled pecans,,ripe Avocados From Mexico,halved pitted and diced,jalapeño finely chopped,,scallions white and light green parts thinly sliced,,fresh thyme leaves chopped,,chives thinly sliced,,lime juice freshly squeezed,,Kosher or sea salt or to taste,,Tortilla chips or vegetable sticks to serve,,Heat a sauté pan over medium-low heat. Add the pecans and toast, stirring frequently, for a couple minutes. Remove from heat, once cooled enough to handle, coarsely chop.,In a bowl, mash the diced avocado along with the jalapeño, scallions, fresh thyme, chives, lime juice and salt. Incorporate the pecans and mix well.,Serve along with tortilla chips or vegetable sticks.   ,

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[wpurp-searchable-recipe]Fired Up Tequila Guac-olive oil,,large red onion halved and thinly sliced,,dried guajillo chiles stemmed,seeded and cut into thin rings (with scissors),kosher or coarse sea salt divided,or more to taste,silver tequila,,ripe Avocados From Mexico,halved, pitted and diced,lime juice freshly squeezed,,feta cheese crumbled,divided, 1/4 cup,thick baconcooked until brown and crisp,then chopped,Tortilla chips as needed,,Heat oil in a large sauté pan over low to medium-low heat. Add onion, chiles and 1/2 teaspoon of the salt, cook for 20 minutes, stirring occasionally until slightly caramelized. ,Pour in the tequila and immediately tilt pan towards burner’s flames to ignite the mixture, which will last for a few seconds. Cook for another minute to allow the alcohol from the tequila to evaporate. Remove from the heat and reserve. ,In a mixing bowl, mash the avocados along with the lime juice and remaining 1/2 teaspoon salt. Incorporate half of the crumbled feta cheese, mix well and taste for salt. ,Scrape the avocado mix into a serving bowl, top with guajillo mixture, chopped bacon, remaining feta cheese and serve along with tortilla chips. ,

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[wpurp-searchable-recipe]Botanero Guac-guajillo chiles stemmed,seeded, sliced into ¼” rings,scallions roots and ends discarded,white and light green parts sliced into ¼” rounds,Tbsps vegetable oil,,Tbsps sesame seeds,,Avocados From Mexico halved,pitted, meat scooped out and diced,Tbsps lime juice freshly squeezed,,½Kosher or sea salt or to taste,,pineapple peeled,cored and diced,jicama peeled and diced,,Japanese-style peanuts,or coated and crunchy peanuts of your choice,Set a medium-sized skillet over medium-low heat. Pour in the oil and let it heat for 1 to 2 minutes., Once it is hot, add the guajillo chiles and let them cook gently, for about 2 minutes, stirring constantly until they look a bit crisp and their color has changed., Add the scallions, mix with the chiles and the by now flavored oil, and cook for another couple minutes, until the scallions begin to wilt. , Incorporate the sesame seeds, mix again, and cook for another couple minutes until seeds have begun to brown lightly. Turn off the heat and scrape into a small bowl., In a medium mixing bowl, add the avocado, lime juice and salt, and gently mash and mix with a fork., Incorporate the pineapple, jícama and Japanese-style peanuts. Scrape the avocado mix onto a serving bowl and spoon the guajillo chile, scallion and sesame seed mixture all over the top.,

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[wpurp-searchable-recipe]Guacamole Three Ways: Lump Crab, Queso Fresco, Pomegranate-ripe Avocados From Mexico,pitted, peeled and mashed,white onion finely chopped,,serrano chile minced,seeding optional,cilantro leaves roughly chopped,,lime juice freshly squeezed,,salt,,Pomegranate seeds,about 1 pomegranate,jicama or cucumber sticks peeled,,queso fresco,,bag chicharrones or fried pork rinds,,lump crabmeat,,mayonnaise,,lime juice freshly squeezed,,lime zest grated,,fresh chives chopped,, To prepare guacamole: In bowl, combine avocados, onion, chile, cilantro, lime juice and salt; mix gently. , To prepare Pomegranate Guacamole: Combine guacamole with pomegranate seeds. Use jicama or cucumber instead of tortilla chips., To prepare Queso Fresco Guacamole: Combine guacamole with queso fresco; garnish with crumbled chicharrones instead of tortilla chips., To prepare Lump Crab Guacamole: Combine crabmeat, mayonnaise, lime juice, lime zest, chives, parsley, bell pepper, salt, pepper and tortilla chips., Spoon mixture over guacamole. ,

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[wpurp-searchable-recipe]Avocado and Tropical Fruit Salsa-Avocado From Mexico Halved pitted,peeled and diced,large mango peeled,pitted and diced,can ( 20 oz)Pineapple crushed,drained and juice reserved,,pineapple juice from reserved,,green onions,scallions,pumpkin or sunflower seeds toasted,,cilantro chopped,,jalapeño minced,, In a large bowl, combine the avocado, mango, pineapple, pineapple juice, green onions, pumpkin seeds, cilantro, jalapeño and lime juice., Serve with grilled chicken, fish or shrimp.,

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[wpurp-searchable-recipe]Classic Mexican Guacamole-ripe Avocados From Mexico ,halved pitted and peeled,lime juice freshly squeezed,,onion minced,,jalapeño pepper,,salt,, In a small bowl, mash the avocado with a fork (or potato masher) to make a slightly chunky mixture., Stir in lime juice, onion, jalapeño and salt.,

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[wpurp-searchable-recipe]Chorizo and Chipotle Guacamole-Avocados From Mexico,pitted, peeled and diced,white onion chopped,,cilantro roughly chopped,,lime juice freshly squeezed,,salt,,chipotle chiles in adobo sauce seeded and chopped,,Mexican chorizo fresh,uncooked, casing removed, coarsely chopped,Chips or vegetable sticks optional,,In bowl, combine the avocados, onion, cilantro, lime juice, salt and chipotle; mash until combined but still chunky.*, Heat a medium sized pan over medium-high heat. , Add the chorizo, with a wooden spoon, break chorizo into smaller pieces as it cooks., Cook and stir until brown and crisp, about 5 to 6 minutes., With slotted spoon, transfer chorizo onto guacamole. Service with chips or raw vegetable sticks if desired. , *Can be prepared up to 12 hours in advance if covered and stored in the refrigerator. ,

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[wpurp-searchable-recipe]Mexican Dip-Avocado From Mexico,,Green onion Chopped,scallion,lime juice,,garlic minced,,salt,,ground black pepper,,Hot sauce to taste,, Cut avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit., Cut the flesh into cubes; using a large spoon, scoop flesh out of the skin into medium bowl., Gently toss with green onion, lime juice, garlic, salt and pepper being careful not to mash avocado.,

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[wpurp-searchable-recipe]Rustic Guac with Corn-ripe Avocados From Mexico halved,pitted and diced,whole jalapeño or more to taste,,whole garlicwith the skin on,,small white onion,,corn kernels shaved from tender fresh corn,or cooked from thawed frozen corn,Cherry or grape tomatoes halved,,fresh-squeezed lime juice or to taste,,Kosher or sea salt or to taste,, Place the jalapeño, garlic cloves with skin on, and onion in a small baking dish under the broiler. Broil for 6 to 9 minutes, until completely cooked through, soft and skin is charred., Alternatively, you can char them on a hot skillet or comal set over medium heat, for the same amount of time, flipping once., Once cool enough to handle, peel the garlic and mince, along with the jalapeño (seeding optional) and the onion., Place diced avocado in a mixing bowl and gently mash it with a fork., Add the roasted and minced garlic, onion and jalapeños and mix well. Incorporate the corn, tomatoes, lime juice and salt. Toss it all together, until well combined.,

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[wpurp-searchable-recipe]Tart Pico de Guac-cucumber(about 1 pound) peeled,seeded and cut into small dice,,tomatillos (about ½ pound) husked,thoroughly rinsed, diced,tart green apple (granny smith about ½ pound),rinsed, diced,celery sticks thoroughly rinsed,strings removed, thinly sliced,red onion chopped,,Cilantro leaves Chopped,,lime juice fresh squeezed,,fresh jalapeño or serrano chile finely chopped,(seeding optional),olive oil,,Kosher or sea salt or to taste,,ripe Avocados from Mexico halved,pitted, meat scooped out, diced and gently mashed, In a large mixing bowl, combine all ingredients and mix well., Taste for salt, and add more if needed.,

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[wpurp-searchable-recipe]Toluca Guac with Chorizo and Chiles Toreados aka Cave Man Guac-whole jalapeño or serrano chile,,vegetable oil,,chopped white onion,,freshly squeezed lime juice,,soy sauce,,raw Mexican chorizo,casings removed, roughly chopped,ripe Avocados From Mexico halved,halved, pitted, meat scooped out and diced,Roma tomato,cored, seeded and diced,crumbled queso fresco,or may substitute farmer’s cheese or mild feta,Roll the chile with your hand on your kitchen counter. Heat the oil in a medium-sized skillet over medium heat. Once hot, cook the chile for about 9 to 10 minutes, flipping it every 2 to 3 minutes, so it is completely and deeply browned on all sides. Place the chile along with the oil from the skillet in a bowl. Once the chile is cool enough to handle, remove it from the bowl and chop it, discarding the stem and the seeds if desired. Place the chopped chile back in the bowl, incorporate the onion, the lime juice and soy sauce, and combine well. ,Place the same skillet over medium-high heat. Cook the chopped chorizo for 5 to 6 minutes, stirring occasionally with a wooden spoon, breaking it into smaller bite-sized chunks, until browned, but don’t let it burn. Remove from the heat and place in a bowl. ,In a serving bowl, lightly mash the avocados. Incorporate the prepared chiles toreados and mix well. Sprinkle on the diced tomato and chorizo and, lastly, sprinkle the ,

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[wpurp-searchable-recipe]Guac a la Veracruzana with Plantain Chips-olive oil,,garlic cloves,finely chopped,chopped white onion,,ripe tomatoes,about 2 Roma tomatoes, seeded, cored, diced,roughly chopped capers,,pimiento stuffed manzanilla olives,sliced into thin rounds,chopped and seeded pickled jalapeños,or more to taste,juice from pickled jalapeño chiles,,freshly squeezed lime juice,,ripe Avocados From Mexico,halved, pitted, diced,chopped fresh parsley,,For Plantain Chips:,,yellow plantains,peeled and diagonally cut into ¼” slices, not green nor too blackened or ripe,vegetable oil,,Kosher or sea salt to taste,,freshly ground black pepper to taste,,To prepare the guacamole: Set a medium-sized skillet over medium-high heat and add the oil. Once hot, add the garlic and cook, stirring constantly, for 20 to 30 seconds, until fragrant and beginning to brown. Incorporate the onions and cook for about 2 minutes stirring constantly, until softened and the edges are beginning to brown. ,Add the tomatoes, mix well and cook for a minute, just until barely softened. Remove from the heat. ,In a large bowl, add the capers, olives, pickled jalapeños, juice from the jalapeños, lime juice and avocados, and combine. Incorporate the tomato mixture and toss until well mixed. Taste for salt and add if need be. ,Scrape onto a serving bowl and sprinkle with the chopped parsley. ,To prepare the chips: Preheat oven to 375˚F., Place the plantain slices on a baking sheet, brush with vegetable oil, and season with salt and pepper on both sides. ,Bake in the oven for 30 minutes until crisp and browned, flipping once halfway through, taking care that they don’t burn. Remove from the oven. ,Serve the guacamole along with the plantain chips. ,

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[wpurp-searchable-recipe]Maryland-Style Crab Guac-lump crabmeat,cleaned and all cartilage removed,chopped red onion,,chopped fresh parsley,,Worcestershire sauce,,Dijon mustard,,lemon juice,,kosher or sea salt,,Old Bay seasoning,or to taste,Saltine crackers,,Cucumber slices,optional,In a large mixing bowl, combine the avocados with the crabmeat (reserving a couple tablespoons of crabmeat to garnish at the end), red onion, parsley, Worcestershire, Dijon mustard, lemon juice and salt,Mix until fully combined, and spoon into a serving bowl,Top with the reserved crabmeat and sprinkle Old Bay all over,Serve along with crackers and cucumber slices if desired. ,

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[wpurp-searchable-recipe]Tequila Guacamole-ripe Avocados From Mexico halved,pitted and peeled,white onion finely chopped,,pickled jalapeños finely chopped,,pickled carrots finely chopped,,tequila of your choice,,vinegar from pickled jalapeños,,olive oil,,lime juiced,,In a bowl, mix the jalapeño, carrots, onion, lime juice, oregano, vinegar and tequila; marinate for two minutes., Coarsely mash the avocado with a fork. , Add the rest of the ingredients; season with salt and olive oil., Serve with chips or on tostadas. ,

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[wpurp-searchable-recipe]Fiesta Taco Dip-Avocados from Mexico halved,pitted, peeled and diced,Green onions ( scallions) thinly sliced,,lime juice,,Cilantro Chopped fresh,,garlic (half small clove),Minced,Salt Divided,,can (15 oz) pinto beans drained and mashed,,Spicy salsa Jarred,,chili powder,,sour cream,,tomato diced,,In a medium bowl, place half of the avocado, onions, lime juice, cilantro, garlic and 1/2 teaspoon of the salt; stir to combine ingredients, coarsely mashing avocado., In small bowl, mix pinto beans with salsa, chili powder and remaining 1/4 teaspoon salt., Spread pinto bean mixture onto 10-inch platter, top with avocado mixture then sour cream., Cover; chill until ready to serve. , Sprinkle with tomato and garnish with remaining avocado and cilantro., Serve with tortilla chips, celery sticks and baby carrots.,

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[wpurp-searchable-recipe]Avocado Tequila Salsa-Avocado From Mexico halved,pitted, peeled and diced,tomato diced,,cilantro chopped,,lime juice,,tequila,,salt,, In a medium sized bowl, combine the avocados, tomato, cilantro, lime juice, tequila and salt; toss gently., Cover surface with plastic wrap; chill until ready to serve., Serve, if desired, in stemmed glasses rimmed with coarse salt, garnished with lime wedges and cilantro sprigs; or spoon into a serving bowl and serve with chips, jicama and sweet pepper slices.,

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[wpurp-searchable-recipe]New York Deli Guac-ripe Avocados From Mexico,halved, pitted, meat scooped out and diced or mashed,diced English cucumber,,slivered red onion,,chopped capers,,chopped fresh dill or 2 teaspoons dried,plus more to garnish,fresh squeezed lemon juice,,kosher or sea salt,or to taste,cream cheese,chilled, diced,sliced Nova smoked salmon,diced,bagel chips (or toasted bagels),,In a large mixing bowl, combine the avocados with the cucumber, red onion, capers, dill, lemon juice and salt.,Mix until fully combined. Spoon the guacamole into a serving bowl, top with the diced cream cheese and smoked salmon and garnish with more dill.,Serve along with bagel chips or toasted bagels. ,

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[wpurp-searchable-recipe]Crazy Corn Guacamole-vegetable oil,,chopped white onion,,jalapeño or serrano chile,chopped, add more to taste,fresh corn kernels,or thawed from frozen,¾kosher or sea salt,or to taste,chopped fresh epazote leaves,may substitute for cilantro or chives,ripe Avocados From Mexico,halved, pitted, meat scooped out, diced,mayonnaise,,Mexican cream,,lime juice freshly squeezed,,crumbled queso fresco, Cotija, feta or Farmer’s cheese, or to taste,,Piquín chile powder,to taste,Tortilla chips or veggie sticks,,Heat the oil in a large skillet over medium-high heat. ,Add the onion and jalapeño, and cook for 2 to 3 minutes until softened, and the edges are beginning to lightly brown. ,Raise the heat to high, add the corn, season with salt, and let the corn cook and lightly brown, stirring often, for about 3 to 4 minutes. ,Stir in the epazote, cook for another minute, and remove from heat.,In a small bowl, mix the mayonnaise, Mexican cream and lime juice until fully combined. Set aside.,Place the diced avocados in a serving bowl and gently mash with a fork. ,Incorporate the corn mixture and toss well. Drizzle half of the prepared mayonnaise mix on top, as well as the queso fresco. Sprinkle with chile piquín powder, to taste.,Leave the remaining mayonnaise mix, extra queso and more chile for your guests to add more if they please.,Serve with tortilla chips or veggie sticks.,

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[wpurp-searchable-recipe]Jambalaya-Style Guacamole-vegetable oil,divided,thickof bacon,,andouille sausage,roughly chopped,½chopped yellow onion,,chopped celery,,chopped red bell pepper,,garlic clove,pressed or minced,smoked paprika,,dried oregano,,dried thyme,,cayenne pepper,,salt,or to taste,black pepper,or to taste,small roma tomato,cored, seeded and diced,Worcestershire sauce,,Dash of hot sauce,or to taste,medium shrimp,peeled, cut into bite sized chunks,ripe Avocados From Mexico,halved, pitted and diced,freshly squeezed lemon,,scallions,white and light green parts thinly sliced,Toasted baguette,or tortilla chips,Heat a tablespoon of oil in a large casserole set over medium heat until hot, but not smoking. ,Add the bacon and sausage, and cook stirring often with a wooden spoon or spatula, until lightly browned and crisp, 4 to 5 minutes.,Incorporate the onion, celery, bell pepper and garlic, and season with the paprika, oregano, thyme, cayenne, salt and pepper. ,Mix well and cook for about 3 to 4 minutes, until softened. ,Add the diced tomato, along with the Worcestershire and the hot sauces. Stir and cook for another minute. ,Remove from the heat, and scrape the entire mix onto a large bowl.,Place same casserole over high heat and add another tablespoon of oil. ,Once hot, add the shrimp, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so. ,Incorporate the shrimp into the bowl with the rest of ingredients.,In a serving bowl, add the diced avocado, squeeze the lemon juice on top and gently mix. Add the Jambalaya mix and toss together well. ,Sprinkle the scallions on top, taste for salt, and more if need be. Serve along with toasted baguette slices or tortilla chips. ,

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[wpurp-searchable-recipe]Mediterranean Guacamole-chopped red onion,,garlic clove,minced or pressed,to 2 jalapeño or serrano,seeding optional, finely chopped,chopped fresh mint,,chopped fresh basil,,fresh squeezed lemon juice,,extra virgin olive oil,,kosher or sea salt,or to taste,freshly ground black pepper,,15 oz chickpeas,about 2 cups, rinsed and drained,baby cucumbers,about 2 cups, diced,chopped sundried tomatoes packed in oil,,chopped pitted Kalamata olives,,ripe Avocados From Mexico,halved, pitted, meat scooped out, diced,cup,about 1 oz, crumbled feta cheese, or to taste,Pita chips or pita bread,to serve,Place the red onion, garlic, jalapeño, mint and basil in a mixing bowl or molcajete and mash together with a guajolote, pestle or fork, making a coarse paste. ,Stir in the lemon juice, olive oil, salt and pepper, mash and mix again.,In a large bowl, mix the chickpeas, cucumbers, sundried tomatoes, olives and avocado. Add the herb and lemon mixture and toss well. ,Add the crumbled feta cheese on top. Serve along with pita chips, chips of your choice or veggie sticks.,

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[wpurp-searchable-recipe]Roasted Tomato and Chipotle Guacamole-ripe roma tomato,,ripe Avocados From Mexico,halved, pitted, meat scooped out, diced,scallions,white and light green parts only, thinly sliced,cilantro,leaves and upper part of stems, roughly chopped,lime juice,freshly squeezed,chipotle chiles in adobo sauce,seeded and finely chopped, or more to taste,kosher or sea salt,,tortilla chips,toast squares, pita chips, crackers or vegetable sticks, optional,Line a small baking sheet with aluminum foil, put the tomato on it, and place under the broiler for 9 to 10 minutes, until completely charred, mushy and juicy. ,When the tomato is cool enough to handle, core and finely chop. ,In a large bowl, gently mash the avocado. Add the chopped roasted tomato, scallions, cilantro, lime juice, chipotle chiles and salt. Gently mix ingredients in a bowl. Serve on its own, as a side, as a topping, or with tortilla chips, toast squares, pita chips, crackers or vegetable sticks.,

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[wpurp-searchable-recipe]Mango and Tomatillo Guacamole with Queso Fresco-ripe Avocados From Mexico,halved, pitted, meat scooped out and diced,tomatillos,husked, rinsed, finely chopped,fresh ripe mango,diced and peeled,chopped red onion,,chopped cilantro,leaves and upper part of stems only,to 2 jalapeño or serrano chiles,seeding optional,fresh squeezed lime juice,,kosher salt or sea salt,or to taste,crumbled queso fresco or mild feta,,In a large bowl or molcajete, gently mash the avocado. ,Incorporate the mango, tomatillo, onion, cilantro, chile, lime juice and salt and mix well. Top with the crumbled queso fresco. ,

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[wpurp-searchable-recipe]Guasacaca-fully ripened Avocados From Mexico,halved, pitted, peeled, and diced,bunch cilantro,chopped,minced red onion,,prepared white horseradish,,garlic clove,minced,serrano chile,seeded and minced,Juice of 1 lime,,extra virgin olive oil,,kosher salt,,Place the Avocado in a large mixing bowl. Add the cilantro, onions, horseradish, garlic, chilie pepper, lime juice, and oil, and mix thoroughly.,Adjust the seasoning with salt to taste. Mixture should resemble guacamole in texture.,

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[wpurp-searchable-recipe]Maryland Crab and Avocado Dip-fresh Maryland crabmeat,picked over,mayonnaise,,sour cream,,Old Bay seasoning,,fresh lemon juice,,medium fully ripened Avocados From Mexico,halved, pitted, peeled and chopped,large basil leaves,for garnish,Salt and freshly ground pepper,,In a mixing bowl, combine crab meat, mayonnaise, sour cream, Old Bay seasoning, and lemon juice. Add Avocado and gently mix to combine. Season dip with salt and pepper to taste. Scoop dip into serving bowl. ,Stack basil leaves and roll them lengthwise, then cut leaves crosswise into thin strips. Sprinkle basil over dip, and serve.,

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[wpurp-searchable-recipe]Monster Dip-fully ripened Avocado From Mexico,halved, pitted and diced,plain Greek-style yogurt,,finely minced fresh ginger,,salt,,wasabi paste,,minced garlic,,fresh lime juice,,chopped chives,optional, for garnish,In mixing bowl, combine Avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice. Cover bowl with plastic wrap and refrigerate until ready to serve, up to 2 hours. ,Garnish dip with chopped chives, if desired. Serve with chips or cut-up raw vegetables, or use as topping for iceberg lettuce wedges or romaine hearts. ,

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[wpurp-searchable-recipe]Pat’s Avocado Bread Dip-package cream cheese,softened, 8-ounce,fully ripened Avocado From Mexico,halved, pitted, peeled and diced,sour cream,,balsamic vinegar,,loaf Italian bread,cut into 1-inch cubes,In mixing bowl, beat cream cheese with Avocado, using hand-held mixer on medium speed, until well combined, about 3 minutes. Blend in sour cream, then vinegar. ,Scoop dip into serving bowl set in center of serving platter. Arrange bread cubes around bowl, and serve. Set out toothpicks or small bamboo skewers to spear bread for dipping. ,

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[wpurp-searchable-recipe]Seafood Guacamole-jumbo lump crabmeat,picked over,cooked shrimp or lobster,cut into small pieces, about ½ cup,freshly squeezed orange juice,,chopped cilantro,,minced jalapeño or Serrano peppers,including seeds,olive oil,,teaspoons minced canned chipotles in adobo,including sauce, or 1 Chipotle Chile Powder,sea salt,or ½ kosher salt,recipe Classic Guacamole,,In medium mixing bowl, combine crabmeat and shrimp with orange juice, cilantro, jalapeño, oil, chipotles, and salt. Let the mixture marinate for about 20 minutes.,While seafood marinates, prepare Classic Guacamole, reserving the sprinkled cilantro. With a slotted spoon, add about half of the seafood mixture into the guacamole, and stir. Season to taste with additional salt, then garnish with the remaining seafood mixture and the reserved cilantro.,

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[wpurp-searchable-recipe]Pineapple & Cucumber Guacamole-medium cucumber,peeled, seeded, and cut into 1/2-inch pieces,finely chopped red onion,,serrano or jalapeño peppers,minced, including seeds,freshly squeezed lime juice,,sea salt,or 1½ teaspoons kosher salt,fully ripened Avocados From Mexico,halved, and pitted,fresh pineapple,peeled, cored, and cut into 1/2-inch pieces,chopped cilantro,divided,In a large bowl, combine cucumber, onion, chiles, lime juice, and salt. ,Using a small knife, score the flesh of Avocado halves in cross-hatch pattern, taking care to not cut through skin. Using large spoon, scoop the cubed Avocado into bowl with vegetables and stir gently to combine, taking care not to mash avocado. ,Mix in pineapple, and half the cilantro. Season to taste with additional chile, lime juice, and salt, if desired. Transfer guacamole to wide, shallow serving bowl and sprinkle on remaining cilantro. If desired, cover with plastic wrap, pressing it onto surface of salsa, and refrigerate for up to 2 hours before serving. ,If chilled, bring salsa to room temperature before serving. Because of acid in pineapple, this salsa will not discolor as quickly as other guacamoles.,

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[wpurp-searchable-recipe]Avo Hummus-Avocado From Mexico,halved, pitted, meat scooped out and diced,sauce from chipotles in adobo,or more to taste,tahini,,olive oil,,peeled garlic clove,,freshly squeezed lime juice,,kosher or sea salt,,freshly ground black pepper to taste,,In the bowl of a food processor or blender puree the garbanzo beans along with the avocado, chipotle in adobo sauce, tahini, lime juice, olive oil, salt and freshly ground black pepper, until completely smooth –or desired consistency. ,Scrape onto a bowl and serve along with the vegetables and pita bread or chips of your choice. ,

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[wpurp-searchable-recipe]Sun-Dried Tomato Guacamole-fully ripened Avocados From Mexico,halved, pitted, and peeled,medium white onion,finely chopped,serranos chiles or 1 jalapeño pepper,seeded if you wish, and finely chopped,soft or oil-packed sundried tomatoes,chopped into 1/4-inch pieces (pat dry on paper towels if oil-packed),chopped cilantro,,salt,,or 2 fresh lime juice,,Mexican queso fresco or other fresh cheese,for garnish,Scoop Avocado flesh into a medium mixing bowl. Using an old-fashioned potato masher, large fork, or wooden spoon, mash Avocados into lumpy puree. ,Place onion in small strainer and rinse under cold water. Shake off excess water, then blot onion dry on paper towel. Mix onion, chile peppers, chopped tomatoes, and cilantro into mashed Avocado. Season with salt and lime juice to taste. Scoop guacamole into serving dish.,If not serving immediately, cover with plastic wrap, pressing it directly onto the surface of guacamole, and refrigerate for up to 2 hours. Before serving, garnish with chopped cilantro and queso fresco.,

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[wpurp-searchable-recipe]Mex-Tex Three Cheese & Avocado Chili Dip-safflower or canola oil,,ground beef,,kosher or sea salt,or to taste,white onion,chopped,red bell pepper,chopped,jalapeño,chopped, seeding optional,garlic cloves,finely chopped or pressed,red pepper flakes,crushed ,cayenne pepper,,Paprika,,dried oregano,,tomato paste,,(14 oz) crushed tomatoes,,chicken broth,,(15 oz) pinto beans,drained and rinsed,Oaxaca or mozzarella cheese,grated,Monterey jack cheese,grated,cheddar cheese,grated, Avocado From Mexico halved,pitted, and diced,scallions white and light green parts,thinly sliced,pickled jalapeños,sliced ,tortilla chips,,Heat oil over high heat in a large casserole or pan. Add ground meat, sprinkle with salt, and begin to brown stirring often, for 5 to 6 minutes. Reduce heat to medium-high and continue to cook for 5 to 6 minutes, breaking up the meat with a wooden spatula, until meat has released its juices and the juices have cooked off. ,Push meat to edges of the pan. Add onion, bell pepper and jalapeño. Cook for 5 to 6 minutes, or until vegetables soften. Add garlic, red pepper flakes, cayenne, paprika and oregano, stir well and cook for about a minute, until fragrant. ,Add crushed tomatoes, tomato paste and chicken broth, and stir until well mixed. When the mixture comes to a boil stir in the pinto beans. ,Reduce to medium heat and cook the chili partially covered at a steady simmer, stirring occasionally, for 30 minutes until it has thickened and seasoned and is no longer soupy. ,Incorporate the grated cheeses, stir, and cook until completely melted. ,Scrape onto a large bowl or serving platter and top with the diced avocado, scallions, and pickled jalapeños. Serve with tortilla chips. ,

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[wpurp-searchable-recipe]Ancho Plum Guacamole-Ancho chiles,stemmed, seeded, diced with scissors,vegetable oil,for frying the chiles,fresh mint,chopped,fresh chives,chopped,jalapeño,finely chopped, seeding optional,red onion,finely chopped,Zest of a lime,,lime juice,,kosher or sea salt,,large Avocados From Mexico,meat scooped out and diced,walnuts,,or 1 ripe plum,cut into small dice,sesame seeds,toasted,In a small saucepan, heat ½” vegetable oil over medium heat for 3 to 4 minutes. Test the oil by dropping a piece of ancho chile, if it bubbles all around, the oil is ready.,Cover a plate with paper towels.,Once the oil is hot, get your spider or slotted spoon ready and gently drop the diced ancho chiles into the oil, count 1 second and immediately scoop the chiles out. Place on the paper towel to drain.,Heat a small skillet over low-medium heat. Once hot, add the walnuts, and toast for less than a minute, stirring frequently until lightly toasted. Remove from the heat and coarsely chop.,In a molcajete or medium bowl, combine mint, chives, jalapeño, red onion, lime zest, lime juice, salt and mash together until very well mixed.,Add the avocado, mash well, and incorporate to the mix. Add the walnuts and plums and fold to combine.,Scrape the guacamole onto a serving bowl, cover with the ancho chile and sesame seeds. Eat along with chips, pita chips or vegetable chips.,

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[wpurp-searchable-recipe]Fruit Guacamole with Sweet Potato Cremé-Sweet Potato Creme with Cream Cheese Mousse,,Purple Sweet Potatoes,Skin On,Whipping Cream,,cream cheese,Softened,powdered sugar,,heavy cream,,Purple Sweet Potato Powder,,white sugar,Granulated,egg yolks,,As Needed Fresh Ginger,Grated,As Needed Black Pepper,Mignonette,As Needed Mint Leaves,Cleaned,Lace Nut Tuile Bowl,,Almond Flour,,sugar,,butter,Softened,Light Corn Syrup,,all-purpose flour,Sifted,Fruit Guacamole,,Avocados From Mexico,Smashed,Avocados From Mexico,Cubed,strawberries,Cut in Half,Mangoes,Cubed,Kiwi,Cubed,lemons,juiced,maple syrup,,Nutmeg,,cinnamon,,salt,,Pomegranate,Seeded,Gooseberries,Cleaned,Steam sweet potatoes for 35-45. Remove Skin. Mash the flesh. Spread onto baking tray. Dehydrate at 140°F for 2 hours. Using a food processor, grind it into a powder form. Store in airtight container until further use.,Whisk whipping cream, cream cheese, and powder sugar until fully incorporated.,Bring heavy cream, sweet potato powder, and half of the sugar to a boil. Set aside to cool. Whisk the other half of the sugar with egg yolks. Temper the yolk mixture with the cream mixture.,Pour into respective bowls. Bake in a water-bath at 325°F for 35 minutes or until set. Remove from heat and add cream cheese mousse. Refrigerate until serving. Garnish with grated ginger and black pepper mignonette.,Lace Nut Tuile Bowl,Cream butter and sugar. Add light corn syrup. Mix. Add almond flour and all-purpose flour until well incorporated. Spread 1 oz. portions onto baking sheet.,Bake at 350°F for 5 minutes. Shape into bowl and let it cool.,Fruit Guacamole,Prep all fruits. Leave pomegranate seeds and gooseberry aside for garnishing.,Combine with maple syrup, nutmeg, cinnamon, and salt until well combined. Refrigerate.,Place the guacamole in the lace nut tuile bowl. Garnish with gooseberry and pomegranate seeds. Serve with a sweet potato creme with cream cheese mousse. Garnish with grate ginger and black pepper mignonette.,

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[wpurp-searchable-recipe]Southwestern Guacamole-whole Avocados From Mexico,diced 1/4" thick,corn,shucked,black beans,,jalapeño,minced,roma tomatoes,seeded and diced 1/4",cilantro,leaves only, minced,red onions,diced 1/4" thick,ground cumin,,cayenne pepper,,kosher salt,,ground pepper,,lime,juiced,limes,cut into wedges,queso fresco,crumbled,Add corn, black beans, red onion, cilantro, cumin, cayenne, salt and pepper in a bowl and let sit for 15 minutes. ,Taste corn mixture and adjust seasoning if necessary.,Dice avocado and place in a bowl. Mash the avocado till it becomes a uniform consistency. ,Gently fold in corn mixture. Add lime juice. Garnish with queso fresco and a lime wedge.,

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[wpurp-searchable-recipe]Apple Radish Guac-Avocados From Mexico,cut in half, emptied and mashed (with a fork),limes,cut in half and squeezed out,lemon,cut in half and squeezed out,Granny Smith apples,finely chopped,daikon radish,finely chopped,salt,,pepper,,For the toppping:,,of dehydrated strawberries,,of dehydrated onions,,Granny Smith apple,cut in julienne sticks,Peel the avocados, cut them in half, take out the bone and empty them using a spoon; then mash them with the help of a fork,After mashing the avocados halve the limes and lemons and squeeze them over the mashed avocados until all their juices come out,Cut the tomatoes in half, grate them and then finely chop their skin and remaining flesh; add to the avocado mix,Thinly slice the daikon radish and then chop the slices finely,Remove the apple seeds, cut them in half and chop them thinly,Mix everything together and add salt and pepper to taste ,Top it with the dehydrated strawberries, onions and apple sticks,Add a squeeze of lime on top for an extra kick of flavor (optional),Eat and enjoy,

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[wpurp-searchable-recipe]Bacon Chipotle Guacamole-Avocados From Mexico,ripe,- Applewood Smoked Bacon,Cooked and Crumbled,- Canned Chipotle Peppers,Diced,shallot,Minced,garlic cloves,Mashed,cilantro,Chopped,tomatoes,Diced,lime,Juice,To Taste - Kosher Salt,,To Taste - Cracked Black Pepper,,Taste - Cumin,,Gather all ingredients and equipment.,Mash avocados in bowl with prepared shallots, garlic, lime juice and cilantro.,Once you have reached desired texture, fold in prepared tomatoes, bacon and chipotle peppers.,Season to taste with salt, pepper and cumin.,

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[wpurp-searchable-recipe]Crispy Bacon Guac-Guacamole:,,ripe Fresh Mexican Avocados From Mexico,halved, seeded, peeled and quartered,chopped fresh cilantro,,red onion,diced fine,serrano peppers,stemmed, seeded and finely diced,freshly squeezed lime juice,,salt,to taste,freshly ground black pepper,to taste,Tomato and Applewood Smoked Bacon Garnish,,roma tomatoes,seeded and diced,extra virgin olive oil,,serrano chiles,stemmed, seeded and finely diced,chopped cilantro,,salt,to taste,freshly ground black pepper,to taste,strips Applewood smoked bacon,cooked until very crispy and then crumbled into bits,Crumbled cotija cheese,,For the guacamole, place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.,Add the remaining ingredients and combine with a fork.,Taste and adjust seasonings as necessary.,For the tomato bacon garnish,Toss tomatoes, olive oil and cilantro with salt and pepper, to taste.,Add crispy bacon bits, diced serrano and cotija cheese and toss well.,Garnish on top of the guacamole.,

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[wpurp-searchable-recipe]Guacamole Masala-Avocados From Mexico,diced / mashed,roma tomatoes,diced,garam masala:,,Thai green chili,finely diced,sriracha,,salt,,Fresh ground blank pepper,adjust to taste, pinch,fresh lime,juiced,red chili pepper flakes,,red onion,finely diced,fresh cilantro,chopped,In a bowl, combine all ingredients except garam masala, and stir well.,Garnish with garam masala and red pepper flakes. ,Serve chilled.,

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[wpurp-searchable-recipe]Meat Lovers Guac-Avocados From Mexico,peeled, seeded and chopped,Crispy Fried Chicken Thighs,finely dice meat and skin,diced Spam,,fresh pineapple,chopped,scallions,chopped,red bell pepper,,garlic powder,,serrano chile,chopped,lime
,juiced,Salt and pepper,,Combine all ingredients and serve chilled.,

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[wpurp-searchable-recipe]Smooth Spicy Guac-Avocados From Mexico,peeled, pitted, and diced,plum tomato,seeded and chopped,scallions,finely chopped,lime,juiced,clove garlic,minced,sour cream,,sriracha sauce,,tabasco hot sauce,,cayenne pepper,,toasted cumin,,Kosher salt and ground black pepper to taste,,In a large bowl, mash the avocado. Stir tomato, green onions, lime juice, garlic, sour cream, sriracha, tabasco, cayenne pepper, and toasted cumin with the mashed avocado until evenly mixed; season with salt and black pepper. ,Cover and refrigerate until the flavors blend, about 30 minutes. ,Serve with crispy tortilla chips.,

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[wpurp-searchable-recipe]Spicy Citrus Guac-Avocados From Mexico,,tomatillos (3 large tomatillos),Smashed,Med Fire Roasted Poblano Pepper,Peeled & diced,Mini Fire Roasted and Peeled Red Sweet Peppers,peeled & diced,Fire Roasted Jalapeno,diced,mild olive oil,,fresh minced cilantro,,diced fresh pineapple,,fresh squeezed lime,Juiced,fresh squeezed blood orange,juiced,maple syrup,,Green leaf lettuce,,of fresh ground pepper,,of granulated garlic,,Core and smash the avocado, immediately add lime and mix then add rest of ingredients and mix well, adjust with salt and lime as needed. Refrigerate!,

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[wpurp-searchable-recipe]Spicy Fig and Bacon Guacamole-figs soaked in pilar blonde rum,peeled and diced,lime juice,divided,purple onion,small, finely diced,palm sugar,,juice of mangosteen,,kumoto tomatoes,diced,ghost chilies,depending on how hot you want it, seeded and stemmed, diced,chopped cilantro,,Papas Pilar Dark Rum,,slices cooked bacon,diced,Avocados From Mexico,peeled, pitted and coarsely mashed,salt to taste,,Combine ingredients and serve with blue corn chips.,

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[wpurp-searchable-recipe]Waka Waka Guac-fresh Avocados From Mexico,skin and pit removed cut into 1/4 ' pieces,ripe Roma tomatoes,chopped into 1/4' pieces,bunch fresh cilantro,chopped,green onions,sliced thing,can chopped fresh chili’s,like Ortega green,Fresh squeezed grapefruit juice,,grated ginger,,grated fresh lemon grass,,Fresh Ground Sea Salt to taste,,In a bowl combine all ingredients, season with salt to taste. ,Mash with a fork to macerate the avocados making sure to leave some lumps of fresh avocado for great mouth appeal. ,Eat with fresh warm chips and share with friends.,

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[wpurp-searchable-recipe]Spring Pea Guac-ripe Avocados From Mexico,,fresh peas,,sprigs cilantro chopped,,chopped serrano pepper,,lime,juiced,green onion,chopped,extra virgin olive oil,,Coarsely mash avocados so that they are chunky.,Place all remaining ingredients in food processer, and puree until smooth.,Blend puree into mashed avocado.,Season with salt and pepper and enjoy!,It should be bright green to go along with kermits song it aint easy being green but with this recipe it is!,

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[wpurp-searchable-recipe]Shallot & Smoky Hickory Guac-Avocados From Mexico,,red bell pepper,,Aji Amarillo Pepper,,Clove Fermented Black Garlic,,Shallot Maui Onion,,Sprig Cilantro,,Leaves Fresh Spanish Oregano,,Smoked Hickory Salt,,kosher salt,,queso fresco,,Raw Sugar 
Blue,,corn tortilla chips,,Peel shallot, slice thin rings.,Heat vinegar and sugar in microwave until hot.,Pour over shallot rings reserve in cooler.,Fire roast peppers, peel and finely dice ,Mince onion, rinse once.,Finely dice half cilantro leaves.,Mortar and pestle avocado halves, garlic, oregano leaves.,Add pinch of smoked and kosher salt, peppers, onions, cilantro.,Season with more salt if needed. Top with Queso Fresco.,Serve with blue corn tortilla chips ,

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[wpurp-searchable-recipe]Fresh Cucumber Guacamole-Avocados From Mexico,,cucumber,diced,lemon,squeezed (or two small),cumin powder,,chipotle powder,,salt,,cilantro,finely chopped,Remove pits from avocado and add flesh to a small bowl.,Mash in the fresh lemon juice, chipotle powder, cumin, cilantro and salt.,Then to lighten things up in each scoop, fold in cool diced cucumber. Serve with a fresh lemon garnish and a sprig of cilantro over top.,

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[wpurp-searchable-recipe]Black Eyed Pea Guacamole-ripe Avocados From Mexico,Pitted, Pealed and Chopped,lime,Cut and Grilled,cherry tomatoes,Melted in EVOO,Spanish Onion,Smoked Sliced Thin,garlic cloves,Roasted,Mascarpone Cheese,,Himalayan Salt To Taste,,Red Hot Chili Pepper,Flakes,Black Eye Peas,Boiled Al Dente,fresh cilantro,,In a bowl, mix Avocado with lime juice, chopped onion, chopped garlic, tomato, mascarpone cheese and fresh cilantro. ,Garnish with Red Hot Chili Pepper Flakes & Black Eye Peas ,Refrigerate prior to serving - Enjoy !!!,

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[wpurp-searchable-recipe]Rum & Roma Guac-fresh Avocados From Mexico,halved, seeded and peeled,lime,juiced,kosher salt,,ground cumin,,cayenne,,onion,diced,jalapeño pepper,seeded and minced,Red Chili Pepper,seeded and minced,Sammy’s Beach Bar Rum,,roma tomatoes,seeded and diced,chopped cilantro,,clove garlic,minced,In a large bowl place the scooped avocado pulp, lime juice, and Sammy’s Beach Bar Rum, 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. fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
,Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.,

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[wpurp-searchable-recipe]Mezcal Guac-tomatillos,,Grapeseed oil as needed,,Sea Salt and Pepper to taste,,Avocados From Mexico,seeded & peeled,Key limes,seeded & juiced,Quality mezcal,,Julienned Spanish Onion,,Habanero,stemmed and minced,Serrano chili,stemmed and minced,cilantro,minced,Pint Grape Tomatoes halved,,Preheat oven to 425 degrees F. Roast tomatillos in a roasting pan, drizzle with grapeseed oil and season with sea salt and pepper.
,Place in oven and cook until the skin is charred. 
,When done, remove from the oven and let cool.,Cube avocados & place in a large bowl.
,Stir in the lime juice & mescal. 
,Puree the tomatillos and add to bowl. Add remaining ingredients and mix well.
,Season with salt & pepper to taste.
,Chill for 30 minutes and serve with tortilla chips or as a spread for a sandwich. Enjoy.,

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[wpurp-searchable-recipe]Roasted Garlic & Black Eyed Pea Guacamole-Avocados From Mexico,mashed,black-eyed peas,mashed,seeded and finely chopped tomato,,finely chopped chipotle pepper,,roasted lime juice,,chopped cilantro,,finely chopped green onion,,roasted garlic cloves,minced,black pepper,,salt,optional,Mix avocado and black-eyed peas until combined.,Add remaining ingredients and mix until combined.,Serve with whole grain corn tortilla chips, black bean chips or your choice of chip.,

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[wpurp-searchable-recipe]Fiery Creole Guacamole-cayenne pepper,,Creole Seasoning,,brown sugar,,chili powder,,garlic powder,,smoked paprika powder,,chicken skin,,corn tortilla chips,,ripe Avocados From Mexico,,dry buttermilk powder,,grated shallot,,Garlic Salt,,garlic hot sauce,I used Tabasco Garlic Pepper Sauce,Preheat the oven to 375° and line a baking sheet with parchment paper. ,Stir together the cayenne pepper, Creole Seasoning, brown sugar, chili powder, garlic powder and smoked paprika in a small bowl. ,Spread out the chicken skin in a flat single layer and season with 1 1/2 teaspoons of the prepared seasoning blend. Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down. Bake for 15 to 25 minutes, until the skins are golden and crisp; watching closely to prevent burning.,Once the chicken skin is crisp, remove from the oven, break into bite size pieces and place on paper towels to drain. Pour the chicken fat from the baking pan into a very large mixing bowl. Pour the chips and remaining ,

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[wpurp-searchable-recipe]Guac & Pork Chips With Tequila Braised Pork Belly-Pork belly, cubed,cut into small cubes,fresh lime juice,,canola oil,,Onions, chopped,chopped,carrots chopped,,elery chopped,,reposado tequila,,agave,,salt,,black pepper,,Paprika,,Pork Chips:,,fresh pork skin,cleaned and cut into small in squares,water,,salt,,bay leaf,,black peppercorns,,canola oil,for frying,Guacamole:,,large Avocados From Mexico,cut into small cubes,roma tomatoes,small diced,white onion,small diced,cilantro,chopped,baby radish,cut into thin wheels,fresh jalapeño,minced,salt,,In a small bowl add the pork belly, lime juice, salt, pepper and paprika; gently toss together to combine.,Place the onions, carrots, celery into a large pot, next add the season pork belly.,Pour in the canola oil, tequila and agave, cover with aluminum and place into a pre-heated 300 degree oven for 1 hour and 10 minutes.,Once the pork belly is fully cooked remove from oven and immediately remove it from the pot, place onto a cutting board and gently shred the pork belly while still hot.,Place the pork belly in a small bowl and reserve.,In a separate pot add the water and bring to a boil, next add the salt, peppercorns, bay leaf and pork skins.,Cook pork skins for 20 minutes to soften and remove as much fat as possible.,After the 20 minutes remove the pork skins and pad dry, let sit at room temperature for 5 minutes.,In a separate pot add the canola oil and bring to 350 degrees, now gently add the pork skins and fry until golden brown about 3 minutes or so.,Remove the pork skins from the oil and let drain.,In a large bowl add the avocado, tomato, salt, onions, cilantro and jalapenos in that order, gently fold to combine.,Next fold in the pork belly and baby radish, serve with a side of the pork chips.,

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[wpurp-searchable-recipe]Jumbo Crab Guacamole-ripe Avocados From Mexico, cubed,,Breakfasts,diced,Avocado & Mango Timbale:,,tomatillos (about 1/2 pound),minced,Avocado From Mexico,finely chopped,each Lemons,,Desserts,chopped,grilled chicken breast strips,,Add avocados, tomatoes, crab, garlic and onion to large mixing bowl. Mix until combined keeping avocados and crab as whole as possible. ,Add lime juice and cilantro. Add kosher salt to taste, stir. Serve with thick tortilla chips.,

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[wpurp-searchable-recipe]Spicy Bacon Guacamole-Avocados From Mexico,,slices of Pork Jowl or Bacon (if cannot find Jowl) diced,,limes juiced,,Garlic Salt,,tomatoes diced,,bunch finely Chopped Cilantro,,Hot sauce of choice,,Green Onions sliced thin,(save tops to cut on a bias to garnish),Salt and pepper to taste,,Cook Pork Jowl till crispy (approx 5-7 minutes). Once cooked, place on paper towel to soak up excess grease.,Scoop out Avocado from shell, place in bowl, reserve the shell to the side so they can be used for your finished products vessel.,Add all ingredients to avocados in bowl and mash together until desired consistency.,Add finished product to reserved avocado shells and garnish with reserved pork jowl & green onions.,

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[wpurp-searchable-recipe]Garam Masala Guacamole-yogurt,,garam masala:,(2t ground ginger, 2t turmeric, 3t cinnamon, 2t coriander, 1t ground cloves, 1/2t cumin, 1/2t cardamom – combine and you’ll have plenty left over because you’re going to like this),lemon zest,,ripe Avocados From Mexico,diced,sea salt,,lemon,juice,roasted red pepper,diced,plum tomato,diced,shaved almonds,roasted,Combine the yogurt, garam masala and lemon zest and set aside.,In a medium bowl combine the diced avocado, sea salt and lemon juice by mashing it together or as I prefer using a hand mixer. Leave it a bit chunky, no need to turn it mushy.,Add the yogurt mix to the avocado and combine then fold in the tomato and red pepper.,

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[wpurp-searchable-recipe]Cream Cheese Guacamole-Italian Sub Roll cutin half,,cream cheese,softened,ripe Avocados From Mexico,mashed,plum tomato diced,,scallions,finely chopped,limes,juiced,salt,,Pinch of pepper,optional,In a bowl, mash the avocado. Add lime juice, and salt. Mix in scallions, tomatoes, and pepper.,Toast the Italian Sub rolls.,Spread cream cheese on both sides of each roll.,Spread the avocado mixture and enjoy!,

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[wpurp-searchable-recipe]Grilled Corn Guacamole-ripe Avocados From Mexico,,limes,juice only,cilantro,fresh chopped,extra virgin olive oil,,sour cream,,ear corn,shucked, oiled, seasoned, fire grilled and cut off the cob,plum tomato,seeded and diced,salt and fresh ground black pepper to taste,,Pico de gallo to garnish,,Combine all ingredients, serve with tortilla chips. ,

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[wpurp-searchable-recipe]Nutty Shrimp and Cashew Guac-Avocados From Mexico,,peeled and deveined shrimp,(leave the tail fin on the ones you plan to garnish the dish with),yellow mustard,,mayonnaise,,Crushed Red Pepper Flakes,,finely chopped shallots,,fresh cilantro,(chopped),granulated sugar,,vinegar,,whole cashews coarsely,chopped,ground red pepper,,butter,,Juice from half a lemon,,Lemon sliced,(garnish),Cook shrimp in simmering water until done, drain, chop into bite sized pieces and chill for later use. Set aside 4-6 whole shrimp (garnish).,In a skillet, melt butter on medium heat add ground red pepper and cashews toss until covered and slightly browned, set aside.,Combine chilled chopped shrimp, mayonnaise, sugar, mustard, vinegar, crushed red pepper flakes, chopped cilantro, shallots, lemon juice using a rubber spatula in a medium bowl, blend together.,Chop Mexican avocados into even cubes gently fold into mixture using a rubber spatula. Spoon mixture into martini glasses, top with cashews and cilantro leaves. Place shrimp and lemon slices around edges to garish the dish. Serve chilled.,

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[wpurp-searchable-recipe]Poblano and Bacon Guac-package of Pederson's Apple Smoked Bacon,chopped,poblano peppers,,jalapeño pepper,,large yellow onion,chopped,Avocados From Mexico,,lemon,juiced,green onions,chopped,cilantro,chopped,gorgonzola,crumbled (traditional not dolce),kosher salt,,fresh black pepper,,In a skillet over medium high heat cook chopped bacon until crisp; then using a slotted spoon, remove to a plate topped with paper towels, reserving the render in the pan.,In the skillet, still over medium high heat blister the Poblano and Jalapeño on all sides, remove to a bowl and cover with plastic wrap.,In the same skillet add the chopped yellow onion, reduce heat to medium-low and caramelize onions, then remove from heat. ,Once your peppers have cooled enough to touch, remove skin and seeds, then mince, set aside.,Half the avocados, remove the pit (you can put this in the bowl you will use), and while the flesh is still in the peel cut the avocado long ways with about a half inch between slices then spin it 90 degrees and do the same short ways, making the appearance of a grid. Spoon out all the flesh into a medium mixing bowl, you should have evenly diced pieces.,Add lemon juice and stir to coat all avocado.,To this add all remaining ingredients (reserving a little bacon, gorgonzola and green onion for garnish) and fold them well but make sure you don't overmix, it is meant to be chunky.,Transfer to your favorite molcajete and serve with Tortilla chips, El Milagro if your lucky enough to have them available to you! Enjoy!,

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[wpurp-searchable-recipe]Cleveland Bourbon Guacamole-Ingredients Guacamole:,,Avocados From Mexico,,cilantro chopped,,Neuske’s bacon,or any other good quality smoked bacon, cooked and chopped,Moody Blue cheese crumbled,,Cleveland Bourbon Whisky,burnt off quickly and cooled,lime,juiced,pinch kosher salt,,Twist fresh ground black pepper,,Neuske’s bacon cooked and chopped,,Tortilla chips restaurant style,,Ingredients Pickled Onions:,,Red onion julienne,,red wine vinegar,,Red Wine,,granulated sugar,,Ingredients Garnish:,,cilantro leaves,,Pickled red onion pieces,,chipotle in adobo,pureed and put in a squeeze bottle,Instructions Guacamole:,Peel and de-seed avocados. Place into a mixing bowl.,Add chopped cilantro, chopped bacon, crumbled blue cheese, bourbon, lime juice, salt, and pepper.,Mix well until all incorporated. Taste to check for seasoning.,Instructions Bacon Crumble:,Place the cooked bacon and chips into a food processor and pulse 3 to 5 times until the bacon is well dispersed, and contents resemble course salt,Instructions Pickled Onions:,Place the vinegar, wine, and sugar in a pot and bring to a boil, mixing often to ensure sugar does not settle or burn.,Once to a boil, add red onion.,Once the liquid reaches a boil again, turn off the heat, and let the onion rest in the liquid until it reaches room temperature.,Put the pickled onions and ½ the liquid into a storage container and refrigerate.,Instructions To Plate:,Put prepared guacamole in to a serving bowl or plate.,Dot over the top of the guacamole with the chipotle puree.,Sprinkle or place small piles of the bacon crumble over the top of the guacamole.,Combine the cilantro leaves and pickled onion together to create a small salad, and again place on top of the guacamole. Enjoy!,

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[wpurp-searchable-recipe]Purple Beet Guacamole-medium Avocados From Mexico,Perfectly Ripe,charcoal salt,,ground raw pistachios,(i.e. powder),lemon juice,+ extra for plating,beet fresh juice,,Bag of organic round yellow corn chips,,Edible flower for garnish,(recommend using a yellow calendula flower),Prep ingredients: grind up charcoal salt, grind pistachios, juice lemons & beets. Cut avocados, saving one half for the avocado rose.,Mash the remaining avocados in a medium bowl. Combine lemon, salt (make sure it’s ground up) & pistachio powder into the avocado mash, and combine thoroughly. Add beet juice and stir until guacamole has achieved a purple/red color throughout.,Peel & thinly slice the remaining avocado half in preparation of creating a partial rose.,On small/medium plate, place a medium sized (about 1 1/2-2 inch) round mold on the plate and fill with the purple guacamole. Slowly press the sliced avocado into a partial rose and place around the mold.,Lift the mold and press the avocado rose around the guacamole to ensure it stays self- contained.,Take the excess lemon juice, and brush down the corn chips on one side, then place them on the plate in a circle surrounding the rose & guacamole (with the lemon side facing up).,Add the edible flower on the guacamole as a finishing garnish.,Bring the plate out to guests/judges.,Once the plate has been set in front, use a chef’s torch to torch the chips until they have blackened slightly on the top. This will also create the “haze” that brings the dish together.,

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[wpurp-searchable-recipe]Individual 7-Layer Dip Cup-can refried beans,,taco seasoning,recipe follows in notes (or to taste),medium ripe avocados,,fresh lime or lemon juice,,Salt and freshly ground black pepper,to taste,non-fat or light plain Greek yogurt,(or reduced-fat sour cream),chunky salsa,,of Corn,drained (unsalted),diced tomatoes,,inely shredded cheddar cheese,4 oz,of chopped black olives,or green,optional,green onions,chopped,fresh cilantro,chopped(optional),bag tortilla chips,,Combine refried beans with taco seasoning and mix well. Add 1-2 TB of water, as desired to combine bean mixture until smooth.,Remove avocados from the skin and mash with lime juice to reach desired texture.,To assemble: Add 2-3 TB of the bean mixture to the bottom of each cup. Spread into an even layer using the back of a spoon. Add a spoonful of the corn, then avocado. Follow with a layer of a spoonful of Greek yogurt (or sour cream), then a spoonful of salsa if using desired. Sprinkle with a layer of cheese, then finish by layering tomatoes, olives, cilantro and green onions. Store in refrigerator and serve with tortilla chips.,

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[wpurp-searchable-recipe]Feta Cheese Guacamole Recipe-ripe Avocados From Mexico,halved, pitted, peeled and cubed,onion,finely chopped,garlic,fresh, minced,feta cheese,crumbled,cilantro,finely chopped,lime juice,to taste,salt,to taste,Very gently, combine all ingredients in a medium size bowl for a chunky guacamole.,

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[wpurp-searchable-recipe]Holy Pineapple Guacamole Recipe-ripe Avocados From Mexico,peeled, pitted and chopped,fresh pineapple,diced,red onion,finely diced, cilantro,chopped,roma tomatoes,seeded, chopped,jalapeño,seeded, finely diced,lime,juiced,Salt and pepper,to taste,Mash the avocados with a potato masher or with a fork.,After the avocados are mashed, add the lime juice and stir.,Next, add in the tomato, onion, jalapeño, and cilantro; season with salt and pepper to taste.,You’re done! Refrigerate and use within 24 hours.,(Optional) serve the guacamole in the hollowed out pineapple. A bonus, the acids in the pineapple flesh keep your dip bright and green!,

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[wpurp-searchable-recipe]Guacamole al Tomatillo con Queso Fresco Recipe-ripe Avocados From Mexico,halved and pitted ,red onion,diced,serrano chile,diced,cilantro,chopped,tomatillos,finely diced,lime,,salt,to taste,double cream cheese from Chiapas, or any other salty cheese,Cut the avocados in half and remove the pit.,Using a spoon, remove the flesh from the skin.,Place the red onion, serrano chile and cilantro in a molcajete and mash them. (A molcajete is a traditional Mexican mortar and pestle made of volcanic rock. If you don’t have a molcajete you can use a fork to mash.),Add the avocado and fold it in. Add the tomatillos.,Place the guacamole in a serving dish and top with the cheese.,Serve with lime wedges and totopos (fried tortilla chips).,

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[wpurp-searchable-recipe]Big-Time Avocado Salsa Recipe-ripe Avocados From Mexico,halved, pitted, and diced ,tomato,chopped,onion,finely chopped,cilantro,chopped,jalapeños,chopped,lime juice,,salt,,In a bowl, toss the ingredients: the avocados, tomato, onion, cilantro, jalapeños, lime juice, and salt. Mix well. ,Cover and refrigerate.,Serve with tortilla chips or sliced vegetables, if desired.,

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[wpurp-searchable-recipe]Anaheim Guacamole Recipe-ripe Avocados From Mexico,,olive oil,,Anaheim chili peppers,fresh, roasted and peeled,roma tomatoes,roasted and peeled,white onion,roasted and peeled,garlic heads,roasted and peeled,lime,juiced,Lawry's seasoned salt,,cayenne pepper,,black pepper,coarse, ground,cilantro,fresh, chopped,In a bowl, place Anaheim green chili's, tomatoes, onions (cut up into quarters) and garlic cloves. Coat and toss with extra virgin olive oil.,Place them on a baking sheet and bake at 350 degrees for 45 minutes. *Pull GARLIC out after 10 mins and set aside*,Peel and de-seed chilis, peel outer skin off tomatoes. Add all ingredients to food processor and pulse to a chunky consistency.,Let the mixture cool.,In the meantime, mash up the Avocados From Mexico in a large bowl.,Using a fork smash to a chunky consistency, add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper and chopped cilantro.,Great as a chip and dip or an accompaniment to any meal. Do you have leftover dip? Squeeze the other half of lemon over the top. This will make your dip last longer and will keep it from turning brown!,

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[wpurp-searchable-recipe]Game-Winning 7-Layer Dip Recipe-vegetarian refried beans,,tomato salsa,,Guacamole:,,yogurt,non-fat Greek-style ,Jack or Cheddar cheese,shredded,black olives,chopped ,green olives,chopped ,Avocado From Mexico,,GUAC: With a fork, mash together 1 large, ripe avocado from Mexico, peeled and pitted; 1 tablespoon chopped cilantro; 1 tablespoon chopped onion; 1 teaspoon seeded minced jalapeño; 1 teaspoon lime juice and 1/4 teaspoon salt. (Yield: 1 cup),Reserve 1 tablespoon each of olives, salsa and cheese. On a 10- or 12-inch square platter, layer, in order: beans, olives, yogurt, salsa, cheese and guacamole. ,Garnish with reserved olives, salsa and cheese.,

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[wpurp-searchable-recipe]Blue Cheese Guacamole Recipe-white onion,finely chopped,fresh jalapeño or serrano chile,minced, including seeds,kosher salt,,cilantro,chopped, divided,lime juice,freshly squeezed ,Avocado From Mexico,halved and pitted ,smoked almonds,coarsely chopped, divided,blue cheese,crumbled, divided,Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar.,You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. ,Stir in the lime juice.,Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl.,Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork.,Season to taste with additional lime juice and salt.,Garnish with the rest of the almonds and blue cheese.,This guacamole is best served right away.,

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[wpurp-searchable-recipe]Corn Relish with Avocados Recipe-corns,grilled, kernels removed ,tomato,chopped,Avocado From Mexico,chopped,scallion,just the greens, chopped,lime,juiced,kosher salt,to taste,In a medium bowl, combine the corn, tomato, avocado, scallion, and lime juice.,Season to taste and try as a unique topping for grilled hot dogs or sausages.,

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[wpurp-searchable-recipe]Carnivale Guacamole Recipe-ripe Avocados From Mexico,halved, pitted and cut into medium chunks,roma tomatoes,seeded, diced,serrano chile,finely diced,garlic,chopped,cilantro,chopped,lime,juiced,olive oil,,sea salt,to taste,Halve the avocados and remove pit.
,Cut into medium chunks (about a half inch thick) inside the avocado shells; then scoop into a bowl with a spoon.,Add the remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.),Season with salt to taste, then mix a little bit more to combine thoroughly.,All ingredients can be adjusted to suit your taste. Pair with corn chips.,

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