With National Guacamole Day on the horizon, it is crucial to know all the neat and cool recipes there are involving avocados. Although, there are more than a dozen different recipes for guacamole — here are just a few that will make any company begging for more! National Guacamole Day is on September 16th, “the unofficial holiday celebrates the delicious Mexican side-dish or dip made of avocados. Add delicious guacamole to everything you eat today.”
1. Classic Mexican Guacamole
4 ripe avocados halved, pitted and peeled
2 Tbsp. lime juice freshly squeezed
2 Tbsp. onion minced
2 tsp. jalapeño minced
½ tsp. salt
In a small bowl, mash avocado with a fork (or potato masher) to make a slightly chunky mixture. Stir in lime juice, onion, jalapeño, and salt.
2. Pineapple Guacamole
3 ripe avocados peeled, pitted and chopped
3/4 fresh pineapple, diced
1/3 red onion, finely diced
1/4 Cilantro, chopped
2 Roma tomatoes seeded, chopped
1 jalapeño seeded, finely diced
1 lime, juiced
Salt and pepper to taste
Mash the avocados with a potato masher or with a fork. After the avocados are mashed, add the lime juice and stir. Next, add in the tomato, onion, jalapeño, and cilantro; season with salt and pepper to taste. Refrigerate and use within 24 hours. Serve the guacamole in a hollowed-out pineapple (optional). Bonus: The acids in the pineapple flesh keep your dip bright and green.
3. Chorizo And Chipotle Guacamole
2 ripe avocados halved, pitted, peeled and diced
1/4 cup white onion chopped
1/3 cup cilantro roughly chopped
2 Tbsp. lime juice freshly squeezed
Salt to taste
2 Tbsp. chipotle chiles in adobo sauce, seeded and chopped
8 oz. Mexican chorizo fresh, uncooked, casings removed, coarsely chopped
Chips or vegetable sticks (optional)
In bowl, combine the avocados, onion, cilantro, lime juice, salt and chipotle; mash until combined but still chunky. Heat a medium sized pan over medium-high heat. Add the chorizo, with a wooden spoon, break chorizo into smaller pieces as it cooks. Cook and stir until brown and crisp, about 5 to 6 minutes. With slotted spoon, transfer chorizo onto guacamole. Service with chips or raw vegetable sticks if desired. Can be prepared up to 12 hours in advance if covered and stored in the refrigerator.
4. Tequila Guacamole
4 ripe avocados halved, pitted, and peeled
2 oz. white onion finely chopped
2 oz. pickled jalapeños, finely chopped
2 oz. pickled carrots, finely chopped
2 oz. tequila of your choice
2 oz. vinegar from the pickled jalapeños
1 Tbsp. olive oil
1/2 lime, juiced
Dried oregano to taste
Salt to taste
Chips or tostadas (optional)
In a bowl, mix the pickled jalapeños, carrots, onions, lime juice, oregano, vinegar, and tequila; marinate for two minutes. Coarsely mash the avocados with a fork. Add the rest of the ingredients; season with salt and olive oil. Serve with chips or on tostadas.
5. Mediterranean Guacamole
½ cup Red onion, chopped
1 Garlic clove, minced or pressed
1-2 jalapeños or serranos, seeding optional, finely chopped
½ cup fresh mint, chopped
½ cup fresh Basil, chopped
1/4 cup Lemon juice freshly squeezed
3 Tbsp. extra virgin olive oil
1 tsp. kosher or sea salt (or to taste)
1/4 tsp. freshly ground black pepper
1 can (15.5 oz) chickpeas, about 2 cups, rinsed and drained
2 baby cucumbers, about 2 cups, diced
1/4 Sun-dried tomatoes packed in oil, chopped
1/4 cup Kalamata olives pitted, chopped
3 ripe avocados halved, pitted, meat scooped out, diced
1/4 cup Crumbled feta cheese about, about 1 oz. (or to taste)
Pita chips or pita bread to serve
Place the red onion, garlic, jalapeño, mint, and basil in a mixing bowl or molcajete; mash together with a guajolote, pestle or fork, making a coarse paste. Stir in the lemon juice, olive oil, salt and pepper; mash and mix again. In a large bowl, mix the chickpeas, cucumbers, sun-dried tomatoes, olives, and avocado. Add the herb and lemon mixture and toss well. Add the crumbled feta cheese on top. Serve along with pita bread, chips of your choice, or veggie sticks.
