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Mix the Avocado. Scoop out the pulp of 2 avocados and put it in a bowl; reserve 1 avocado pit. Mash with a fork the avocados' pulp that was put in the bowl, until having the consistency of a puree . Add in the bowl: 3 tablespoons of Olive Oil. The juice of 1 Lime. The lime juice is very important because it is used for the avocado not to oxidize.
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Instructions. Peel and pit the avocados. Mash with a potato masher, wooden spoon, fork, or mortar and pestle. Add in the onions, and japaleno if using, and mash some more. Add in remaining ingredients and finish incorporating. Fluff with a spatula and serve immediately.
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Ingredients. 2 avocados. 1/2 cup chopped onion. 1/2 cup mixed green and black olives, chopped. 1/4 cup olive juice. 1/2 tomato, diced. 2 cloves garlic, minced. 4 shakes hot sauce. 1 teaspoon red.
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Ingredients. 2 large Haas avocados. 2 tbsp fresh lemon or lime juice, more if needed after mixing. 2 tbsp olive oil. 1/2 tsp coarse sea or kosher salt, more if needed after mixing. 2 tbsp minced onion, this is optional.
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Place avocado, onion, garlic, jalapeno, cilantro, salt and spices into a bowl and with a knife, slice avocado into tiny pieces, then whip with a fork. Add juice from half a large lime. Taste, adding more lime juice, salt or chili flakes to taste. Add tomato if using.
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Tame the Bite: I use yellow onion in my guacamole and let it sit with a little lime juice or pickle brine before mixing it into the guacamole. This helps to take the edge off the raw onion flavor. Go Seedless: I find tomatoes on the vine are best in terms of texture and flavor for guacamole.
Olive Guacamole
Directions. Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving. I Made It.
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Scoop out the fruit using a spoon and transfer it into a medium mixing bowl. Mash the avocados using a fork, a potato masher, or a molcajete until it reaches your desired consistency. Stir in the chopped cilantro, tomato, onion, lime juice, jalapeño, and salt. Taste and adjust the seasoning as needed.
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Store leftover guacamole in an airtight container with a layer of water or lemon juice or olive oil covering the entire top. To serve, simply remove that layer of water, olive oil or lemon juice and blend the guacamole using a spoon lightly. Freezing avocados is preferable over freezing guacamole.
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Store any leftover guacamole in an airtight container. Pour a little extra lime juice or drizzle a little olive oil over the exposed surface of the guacamole before covering it with a lid. Also, don't throw away your avocado pits! Many say that storing uneaten guacamole with the avocado pits helps prevent it from going brown quite as quickly.
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How to stop guacamole from going brown. Avocado goes brown when it is in contact with air. So to stop it from browning, do as follows: pour into airtight container. Bang to remove air bubbles, smooth surface. Cover with a thin layer of olive oil or warm water. Avocado is so dense, it will not absorb it. Stays green for 2 whole days in the fridge!!
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Peel and pit the avocados. Place them in a medium bowl and mash to a coarse consistency with a fork. Stir in the remaining ingredients except the tomatoes. Taste and adjust the salt or lime juice to suit your taste. Gently stir in the tomatoes. Serve at room temperature.
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Finely chop the tomatoes, onions, garlic, jalapeno, and cilantro leaves. In a mixing bowl, mash the avocado flesh with a fork to keep their texture. Stir in all the chopped ingredients, pour the fresh lime juice, and mix until well combined; season with salt and extra-virgin olive oil (optional).
Spanish Olive Oil
Cut the avocado lengthwise and discard the pit. Remove any black/brown spot on the flesh and discard. Mash the avocado flesh on a chopping board with a fork or potato masher. Stir in lime juice, pureed garlic, salt, and any additional ingredients listed above. Store in a sealed container in the fridge for up to 2 days.
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Arctic Garden Studio Spicy Guacamole
Place in a zip-top bag for 10 minutes then remove the skin and seeds, you can do this under cold running water. Finely chop and set aside. Add the pepitas to a non-stick pan over medium heat along with 1 teaspoon of oil, ¾ teaspoon of cumin, and ¼ teaspoon salt. Cook until lightly brown, about 5 minutes.
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Halve the avocados and use a spoon to scoop all the flesh into a large bowl. Add the olive oil, coarsely mash the avocado with a fork, and then fold in the onion mixture. Squeeze in the juice of a lime half and fold in the cumin, a few twists of your peppercorn grinder, and a sprinkle of salt. Taste and adjust the seasonings, adding more olive.
