Fresh From Florida Guacamole Recipes

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FRESH FROM FLORIDA GUACAMOLE



Fresh from Florida Guacamole image

This recipe was created by Florida Department of Agriculture and Consumer Services culinary ambassador and executive chef Justin Timineri, and uses Fresh from Florida produce. For more information about Chef Timineri and Fresh from Florida recipes, visit http://www.thefloridachef.com.

Provided by FL_DPI

Categories     Lunch/Snacks

Time 20m

Yield 1 bowl, 4 serving(s)

Number Of Ingredients 10

1 florida avocado, peeled, pitted, and mashed or chopped
2 limes, juiced
1/2 cup bell pepper, (red or yellow), diced
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
2 florida tomatoes, seeded and diced
3 fresh garlic cloves, minced
1 teaspoon ground cumin
kosher salt & fresh ground pepper
3 dashes hot pepper sauce (your favorite kind)

Steps:

  • In a medium sized bowl, combine the lime juice, cumin, garlic, hot sauce and cilantro. Fold in avocado, onion, bell pepper, and tomatoes. Adjust seasoning with kosher salt and pepper. Refrigerate up to one hour for best result, or serve immediately with tortilla chips and fresh cut veggies.
  • To help protect avocados, visit www.SavetheGuac.com.

Nutrition Facts : Calories 119.2, Fat 7.7, SaturatedFat 1.1, Sodium 16, Carbohydrate 14.1, Fiber 5.8, Sugar 3.9, Protein 2.4

THE BEST GUACAMOLE



The Best Guacamole image

Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 small red onion, diced small
1 tablespoon distilled white vinegar
4 ripe Hass avocados
1/4 cup lime juice (about 2 limes)
1 jalapeno, minced (seeds and membranes included if you prefer heat or removed for a milder version)
1 clove garlic, grated
1 teaspoon kosher salt
1/2 cup lightly packed cilantro leaves, finely chopped (about 1/4 cup finely chopped)
Tortilla chips, for serving

Steps:

  • Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
  • Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
  • Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

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