What is the best way to make avacado sause(ingredents)?

Answer 1

3 avocados
salt
1/2 cup chopped onion
1/4 cup chopped cilantro
juice of 2 limes
jalapeno pepper

Answer 2

If you mean Guacamole:

#1 Chop some tomato
#2 Chop some onion
#3 Chop some fresh jalapeno
#4 Chop some cilantro (if you want it)
#5 also you will need a lime.
# 6 Mash some avocados
(as far as how much of each item it depends on you how much you are going to make)

Then you mix the chopped tomato, onion, fresh jalapeno, and cilantro and the avocado into a bowl....squeeze about 1/2 a lime
also add some salt and mix it well

and of course taste it and wa-la you got guacamole

Answer 3

In a blender add the following ingredients:



2 green onions, chopped
5 cloves garlic
2 T salt
1 T pepper
Juice of 3 limes
1/2 cup cilantro
2 T olive oil

Add in flesh of 3 avocados, keep blending.

Blend until smooth. Then stream in 3/4 cup half and half or heavy cream. Keep blending til very smooth.

Refrigerate at least an hour.

Serve over grilled chicken breasts and pasta.

Answer 4

If you're talking about guacamole (made from avocados)
smash them up in a bowl, add some onion, some garlic, chopped tomato, maybe jalapeno for a kick, cilantro if you like it...if you want it runny then i guess you could add water???? But why?

Answer 5

Take your pick. They are all really good.


Classic Guacamole

Serves: 8

Ingredients

4 California avocados, seeded and peeled

2 tbsp lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 cup finely chopped onion

1/4 teaspoon ground cumin

3 to 4 drops hot pepper sauce

Tortilla chips

Preparation

Using a fork, coarsely mash avocado with lemon juice and garlic.

Stir in remaining ingredients to blend.

Garnish as desired and serve with tortilla chips.



Guacamole


The following 5 ingredients combine to make the best quacamole you’ll ever taste.

You may need to tweak the amounts to make it perfect to your tatse.

2 ripe Hass avocadoes

2-3 T. red onion, minced

1 handful of fresh cilantro, chopped

Juice of 1-2 limes to taste

salt to taste

Mix everything together by pulsing in a food processor to desired texture.

Use as a dip with tortilla chips, or on vegetarian tacos, burritos, or tostadas.



Guacamole

6 Avacados; soft

1 tb Lime juice

1/3 c Sour cream

1/2 tb Salt

3/4 tsp Garlic; granulated

2 tb Jalapenos; finely diced

2 tb Onions; fine dice

1/4 c Tomatoes; finely diced

1. Cut Avacados in half, remove pit and MASH thoroughly.

2. Mix with all other ingredients thoroughly.



Cajun Guacamole

Serves: 6

Ingredients

2 California avocados, about 1 pound

1 tablespoon fresh lemon juice

1/2 cup finely diced red bell pepper

1/2 cup small cherry tomatoes (cut in halves or quarters, if large)

1/4 cup thinly sliced green onion

3 cloves garlic, finely chopped

1/2 teaspoon chopped, fresh thyme leaves or 1/4 rounded teaspoon dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

Preparation

Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice.

Fold in remaining ingredients.

Guacamole is best made as close to serving as possible.

For short-term storage, seal in an airtight container with a

piece of plastic wrap against the surface of the guacamole



South of the Border Guacamole

Serves: 12


Ingredients

1/2 cup chopped white onion

4 (or to taste) serrano chilies, chopped

1/4 cup chopped cilantro

1 teaspoon salt

4 (2 pounds) California Avocados

2 tablespoons fresh lime juice

3/4 cup diced tomato, seeded and well drained

Preparation

In a food processor, combine onion, chilies, cilantro and salt; reserve.

Coarsely mash (DO NOT PUREE) California avocados.

Fold in reserved onion mixture, then tomato.

Serve with tortilla chips.

Guacamole is best made as close to service as possible.

Store in an airtight container with plastic wrap against the surface of the guacamole.




Doug's Industrial Guacamole #1

What Goes In It:

1 Hass avacado

1 garlic clove: minced

some chopped purple onion: to taste

some chopped cherry tomatoes: to taste

1 t. kosher salt

2 T. of lime juice

2 T. olive oil

cayenne pepper: to taste

chopped cilantro: to taste

What to do:

Halve the avocado, then halve the halves

cross-cut the avocado, so that it is in chunks

flex the skin so that the chunks come loose, or cut them loose

add the lime juice immediately then add the rest of the stuff

chill or leave at room temperature.

Serve on a bed of lettuce. Have a bowl of chips ready.



Guacamole ala Dave

Use only Hass avacados the dark bumpy skinned variety, which are buttery-rich.

If you can't find truly ripe tomatoes, leave them out.


2 large ripe Hass avacados

2 small red-ripe tomatoes, preferably Romas or other Italiam plum variety, chopped

¼ cup chopped cilantro

Juice of 1 lemon

1 Jalapeno, minced

1 garlic clove, minced

½ tsp. salt

In a bowl, mash the avacado roughly, leaving a few toothsome chunks.

Stir in the remaining ingredients.

Serve warm within 30 minutes as a garnish.



Guacamole Sencillo

Serves 8 to 12

2 to 3 garlic cloves, peeled

Hot fresh green chiles to taste (I’d choose 2 serranos), stems removed

3 ripe avocados, preferably the black-skinned Hass

A couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or pápalo)

1 small white onion (fresh onion-green tops still on-is best), finely chopped

Salt

2 tablespoons fresh lime juice

A little crumbled Mexican fresh cheese (queso fresco) for garnish

A sliced radish or two for garnish

Finely chop the garlic and green chiles, and scoop them into a bowl.

One at a time, run a knife down through each avocado, starting at the top, until you reach the pit;

continue cutting around the pit until you reach the point you started.

Twist the two halves of the avocado apart. Remove the pit and discard.

Scoop the flesh into the bowl with the chiles.

Mash coarsely with the back of a spoon or an old-fashioned potato masher.

Add the herbs and onion, stir to combine, then taste.

Season with salt (usually about a teaspoon) and lime juice.

Scoop into a serving dish and garnish with cheese and radishes.



Avocado Salsa

Serves: 8

Ingredients

2 ripe medium California avocados, peeled, pitted and diced

1 large ripe tomato, diced

1/4 cup finely chopped red onion

2 cloves garlic, minced

2 Tbs. chopped fresh cilantro

Juice of 1 large lime

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

Preparation

In medium bowl, combine all ingredients.

Toss well and maintain chunky consistency.



Salsa Con Otra Cosas

Serves: 2

Ingredients

6 tomatoes, chopped coarsely

2 jalapeno peppers, chopped finely

1 large onion, chopped

1/2 cup chopped or sliced black olives

1/4 cup vinegar (optional: rice vinegar)

1/4 cup chopped garlic

1 bunch cilantro, chopped

1 tsp. or to taste salt

1/4 cup vegetable oil (or olive oil)

2 ripe California Avocados, chopped

Preparation

Mix all ingredients at least one hour prior to serving.