Tangy Green Guacamole Recipes

MEAN GREEN GUACAMOLE SALSA

Mean Green Guacamole Salsa image

This is a green salsa I learned while in Mexico. It is a green salsa with avocado and it is delicious! I always make it when we do carne asada. I am always begged for the recipe. Enjoy!

Provided by Lindsey Eustace

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 20m

Yield 12

Number Of Ingredients 6

Ingredients

10 fresh tomatillos, husks removed
2 fresh jalapeno peppers, stems removed
1 bunch fresh cilantro, stems trimmed
3 avocados, peeled and pitted
1 tablespoon garlic powder
salt to taste

Steps:

Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 6.8 g, Fat 7.7 g, Fiber 4.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 6.2 mg, Sugar 1.7 g

TANGY GREEN GUACAMOLE

Tangy Green Guacamole image

Provided by Food Network

Categories appetizer

Time 10m

Yield Yield: 4 to 6 servings

Number Of Ingredients 4

Ingredients

3 large ripe avocados, preferably the pebbly-skin Hass variety
1 cup Roasted Tomatillo Salsa
1/2 cup chopped fresh cilantro, plus a few leaves, for garnish
1/2 teaspoon salt

Steps:

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

TANGY GUACAMOLE

Tangy Guacamole image

A refreshing lemon/limey guacamole recipe that is neither too spicy nor too tangy. Great for someone who cannot handle too much spice or heat. The lemon/lime mixture will keep the avocado from browning and give it a refreshing tart/tangy taste. This is a slight variation from a recipe a Texan friend shared with me. Great with tortilla chips. Enjoy!

Provided by Chef DNA1611

Categories Fruit

Time 20m

Yield 1 large bowl, 5-10 serving(s)

Number Of Ingredients 7

Ingredients

5 Hass avocadoes (ripe)
2 medium tomatoes (seeded)
2 limes (juice only)
1 lemon (juice only)
1 serrano pepper (more if prefer spicier)
1 thick slice white onion
salt (to taste)

Steps:

Chop tomatoes, serrano pepper, and onion in food processor.
Pour in large bowl.
Squeeze juice of limes and lemon over the tomato, pepper, and onion mixture.
Stir to mix. Mixture will marinate while you prepare the avocados.
Halve and pit an avocado at a time, with a fork scrape/mash the meat of the avocado until a mushy consistency is reached.
Add to mixture of other ingredients stirring in as you go along.
Salt to desired taste.

Nutrition Facts : Calories 319.8, Fat 26.9, SaturatedFat 3.7, Sodium 18.3, Carbohydrate 24.3, Fiber 14.5, Sugar 3.3, Protein 4.5

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