Do you know a good source for Guacamole recipe?

Answer 1

The recipe I use: (With your margarita in hand)
4 avocados, Cut in half, remove pit,
2 chopped tomatoes - 1/2 red onion chopped, 2 cloves garlic chopped, splash of Tabasco, 1 jalapeno pepper diced
(or get a jar of you favorite chunky salsa and go back to the party forget your chopping!)
Juice from at least 1 lemon a couple of limes

Mash the avo's, (keep them chunky!)sip your margarita add the tomato/onion/garlic/pepper/Tabasco (or the much easier salsa of your choice) more Margarita
add lemon juice, taste, time for Strawberry Maggies!

So everything is mixed and you've tasted it and it's great or maybe some more salsa, maybe some lime juice? Maybe some garlic powder? Then slice a lemon, put the dip in your serving bowl, cover with sliced lemons (to keep it green and really cover, like tap them onto the top of the dip) Then cover with saran wrap and fridge for 20 minutes Decide if you're still having Margarita's or if you're straight to shots of Cuervo Gold (you'll need more limes... and salt) but if you want add a small (8 oz) sour cream to the above dip right before serving stir well and now you have California Quac make some of both and vote on the best Ole!

Answer 2

Guacamole
Sour cream and cream cheese make the guac extra creamy. Spice it up with crushed red pepper."
Original recipe yield: 2 cups.
Prep Time:10 MinutesReady In:40 MinutesServings:16 (change)

INGREDIENTS:
3 avocados - peeled, pitted and diced
1 tablespoon sour cream
2 (3 ounce) packages cream cheese, softened
2 tablespoons salsa
1 pinch salt
1 dash ground black pepper
1 dash garlic salt
1 dash onion powder

DIRECTIONS:
In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

Answer 3

As for a source, I think all the other answers have covered it. If you want a good recipe, I can help!

Guacamole

3 ripe Haas avocadoes, halved, pits removed
Juice of 1 large lime
1 T. chopped cilantro
1 large clove garlic, minced
1/2 t. salt (more if desired)
2 Roma tomatoes, seeded and chopped
1 small white onion, chopped

Put peeled avocado halves in bowl. Squeeze juice from lime over top, and stir around to coat. Drain lime juice, but reserve. Mash avocado roughly with potato masher. Stir in tomato, onion, garlic, salt and cilantro. Add reserved lime juice (you should have about a tablespoon of juice reserved. If you need more, squeeze another lime.) and stir well. Let sit on counter (covered) for one hour for flavors to meld. If you're not going to eat it right away after that, then cover tightly in airtight container and refrigerate.

Answer 4

If I'm short on time, I make it out of 1 Haas avocado (mashed up) and three or four scoops of store-bought salsa.

Don't use the jarred salsa in the Mexican-food section, but the much better and fresher stuff you can find in the produce section. If you let it stay in the fridge for an hour or so it tastes almost as good as made-from-scratch.

I like to add a little extra cilantro to mine, but I really like cilantro.

Hope this helps.

Answer 5

www.foodnetwork.com

Answer 6

www.foodnetwork.com
www.allrecipes.com