MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frozen Guacamole
Categories: Dips, Appetisers, Fruits, Chilies
Yield: 6 Servings

1 1/2 lb Avocados (2)
1/4 c Onion; fine chopped
1 tb Canned chopped green chilies
1 md Tomato; peeled, chopped
1 1/2 tb White vinegar
1 ts Salt

Halve avocados lengthwise; remove pits and peel. Mash
avocado in bowl with potato masher. Add onion, chilies,
vinegar and salt; mix well.

Place in plastic freezer container and cover tightly and
freeze.

To serve, let thaw; finely chop tomato; stir into avocado
mixture. Serve with raw vegetables, cooked shrimp or
chips.

Note: excellent fresh and good after frozen.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Guacamole Caliente
Categories: Sauces, Fruits, Chilies, Citrus
Yield: 16 Servings

2 lg Ripe avocados
4 Plum tomatoes; seeded
1 cl Garlic; minced
2 Jalapenos; seeded, minced
1/4 c Minced red onion
1 tb Lemon juice
1 tb Fresh lime juice
1/2 ts Salt
1/4 ts Tabasco (or other) hot sauce
2 tb Chopped fresh cilantro

Quarter the avocado, discard the pit and peel away the
skin. Mash the pulp.

Chop the tomatoes. This is easily done with a few pulses
in the food processor. The garlic and jalapenos can be
minced in a small spice grinder or mini processor.

Mix together all ingredients. If not serving immediately,
cover with plastic wrap so that the plastic touches the
guacamole. The absence of air will prevent browning.

Makes 16 servings

Source: 1,000 Lowfat Recipes by Terry Blonder Golson

From: http://www.recipelink.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chunky Guacamole from RED GOLD
Categories: Five, Appetisers, Fruits, Vegetables, Citrus
Yield: 8 Servings

2 lg Avocados; pitted, peeled
2 tb Fresh lime juice
15 1/2 oz Can RED GOLD Petite Diced
- Tomatoes w/Lime Juice &
- Cilantro *
Salt & black pepper

In a medium bowl mash the avocados with a fork until
chunky. Stir in remaining ingredients until well
blended.

Serve at room temperature.

Garnish with chopped fresh cilantro

* UDD would/does use diced tomatoes w/green chilies.

Recipe by: Red Gold, Inc.

RECIPE FROM: http://allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chile Verde Guacamole
Categories: Chilies, Vegetables, Fruits, Herbs
Yield: 6 servings

1 Fresh Anaheim chile
1 Serrano chile; fine chopped
3 tb Fine chopped white onion
2 tb Coarse chopped cilantro
- leaves & tender stems
1 ts Kosher salt; to taste
3 Ripe avocados; halved,
- pitted, meat diced &
- mashed

Place the Anaheim chile on a small baking sheet covered
with aluminum foil. Roast it under the broiler, flipping
a couple times, until the chile is wilted and its skin
is completely charred and wrinkly, 9 to 12 minutes.
(Alternatively, you can char the chile directly on a hot
comal or a cast-iron pan set over medium heat, or on a
grill set to high.)

Place the charred Anaheim chile in a plastic bag and
close it well. Let it steam and sweat for 5 to 10
minutes.

As the Anaheim chile steams, add the serrano chile,
onion, cilantro and salt in a bowl or molcajete, and
mash until combined. Add the avocado and continue to mix
and mash until you form a chunky purée.

Once it is cool enough to handle, remove the Anaheim
chile from the bag, slip off the charred skin, make a
slit down the side and remove the seeds and stem. You
could rinse the chile under a thin stream of water, to
help remove the seeds, or rinse it off by dipping it
into a bowl of water.

Finely chop the Anaheim chile. Add it to the avocado
mixture, and stir to combine. Season to taste with salt.

By: Pati Jinich

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Edgar's Guacamole
Categories: Fruits, Vegetables, Chilies, Herbs, Citrus
Yield: 8 servings

6 Ripe avocadoes
1 md Tomato; diced
1 sm White onion; diced
1 lg Jalapeno; seeded, deveined
1 ts Garlic powder
1 c Cilantro; chopped
3 Limes; juiced
1 tb White vinegar
Sea salt
Corn chips

Courtesy of Chef Edgar Gutierrez of Tres Carnales.

Combine the onions , vinegar, lime juice, salt and
pepper and set aside for at least 3 hours.

Peel and seed the avocados and mash. Reserve pits (the
avocado pit will keep the guacamole from turning brown).

Chop the jalapeño and combine with tomatoes, cilantro,
garlic powder, marinated onion.

Combine all ingredients in a large bowl including pits.
Mix thoroughly.

Serve immediately with corn chips.

RECIPE FROM: https://www.foodnetwork.ca

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