Smoky Grilled Guacamole by Darren Clay, Executive Culinary Chef & Instructor, Pacific Institute of Culinary Arts

Smoky Grilled Guacamole by Darren Clay, Executive Culinary Chef & Instructor, Pacific Institute of Culinary Arts

"Holy guacamole! Smoky grilled guacamole?! Yes, it’s a thing! This is an extremely easy guacamole to make with smoky flavours that balance perfectly with the rich and creaminess of avocados. It’s delicious as a dip, inside a sandwich or on its own, but it's best enjoyed with friends and tons of laughter."

INGREDIENTS

  • 4 Mexican avocados, cut into halves
  • 1 Roma tomato, cut in half
  • 1-2 red onion slices
  • ½ serrano chili pepper or jalapeno pepper
  • 2 garlic cloves, roasted and pureed
  • ½ lime, freshly juiced
  • Cilantro, roughly chopped (season to taste)
  • Salt and pepper (season to taste)

instructions

  1. Slice avocados in half. Remove the pit and scoop out of the skin using a large spoon.
  2. Brush avocados, tomato, red onion slices and serrano with oil and place on the grill about 2-3 minutes per side or until dark grill marks form.
  3. Remove avocados from grill and place into a large bowl. Put tomato, red onion and chili on the side.
  4. Add roasted garlic puree to avocado mix and squeeze lime juice over top. Mash mixture ensuring you have some texture remaining with the avocados.
  5. Chop up tomatoes, onions and serrano and add to the bowl.
  6. Sprinkle chopped cilantro in and add adjust seasoning with salt and pepper.
  7. Mix together, taste and adjust taste with more lime juice and salt and pepper if needed.
  8. Refrigerate until ready to serve.
Festive Sweet Corn Guacamole by Crystal Allen, Culinary Nutrition Expert and Creative Director, Hello Creative Family

Festive Sweet Corn Guacamole by Crystal Allen, Culinary Nutrition Expert and Creative Director, Hello Creative Family

"Corn and avocados are two of Mexico’s most authentic and major staples, so this guacamole recipe is one that celebrates the food culture in Mexico. This festive guacamole has all the flavours and colours of the Mexican flag. With a bit of heat, a dash of sweet and sour, a sprinkle of salty and a lovely creaminess from the avocado, this recipe is sure to be a hit for every guacamole lover. Delicious with chips, burritos, fajitas, tacos and tamales, or as a topping on chicken or fish."

Ingredients

  • 2 avocados
  • Juice from 1 lime
  • 1 ear cooked and cooled sweet corn, cut off the cob
  • 1 clove garlic, minced
  • ½ jalapeno, seeds removed and minced
  • 12 grape tomatoes, diced
  • ¼ cup feta
  • 2 tablespoons chopped fresh cilantro

instructions

  1. Cube avocados and put in a bowl.
  2. Top with remaining ingredients.
  3. Fold until incorporated then serve!
  4. Leftovers can be stored in the refrigerator for up to three days.
Bacon & Tomato Guacamole by Angie Quaale, Food Expert and BBQ Champion, Well Seasoned Gourmet Food Store

Bacon & Tomato Guacamole by Angie Quaale, Food Expert and BBQ Champion, Well Seasoned Gourmet Food Store

"The smokiness of bacon and the rich creaminess of avocados combined together makes a perfect bowl of guacamole. It’s even better when paired with a margarita and shared with friends! Go on, give this guacamole a try because who doesn’t love avocados and bacon?"

ingredients

  • 6 ripe avocados
  • 2 tbsp. fresh squeezed lime juice
  • 1 tbsp. cider vinegar
  • ¼ tbsp. garlic salt
  • ½ small white onion, minced
  • 1 green onion, minced
  • 2 tsp. ground coriander
  • 3 tbsp. fresh cilantro, minced
  • ¼ tbsp. freshly ground black pepper
  • 3 large fresh Roma tomatoes, diced  
  • 2 tbsp. minced pickled jalapeno (from a can)
  • 6 slices thick cut, Johnston’s bacon, cooked crisp and chopped

INSTRUCTIONS

  1. Peel, pit and scoop avocados into large bowl. Roughly chop into large chunks.
  2. Add all other ingredients except tomatoes and bacon. Mix thoroughly until texture is creamy and chunky.
  3. Stir in the bacon and tomatoes at the end. Adjust taste with pickled jalapeno brine.
  4. Cover with plastic wrap, directly on the surface of the guacamole until ready to serve.

The Ultimate Guacamole by Clement Chan, Chef, Torafuku

The Ultimate Guacamole by Clement Chan, Chef, Torafuku

"Avocados are from Mexico, but with yuzu added, this guacamole recipe creates an Asian-flare to the traditional, Mexican guacamole. It’s a simple and unique twist to take your guacamole game up a notch. Bring this guacamole to any party and the spotlight will be on you!"

Ingredients

  • 3 avocados, halved, seeded and peeled
  • ¼ cup yuzu juice (you can pick this up at Fujiya or any Japanese specialty store)
  • ½ tsp kosher salt
  • ½ tsp ground cumin
  • ½ tsp spanish paprika
  • ½ red onion, small dice
  • ½ jalapeno, seeded and small dice
  • 2 tomatoes, seeded and small dice
  • 1 tbspn cilantro, course chop
  • 1 clove garlic, minced
  • ½ tbspn yuzu peel, small dice (you can pick this up at Fujiya or any Japanese specialty store)

instructions

  1. In a large bowl, place the scooped avocado pulp and yuzu juice. Toss to coat. 
  2. Using a potato masher or fork, add the salt, cumin, yuzu peel and paprika, and mash. 
  3. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. 
  4. Ready, serve, and enjoy!

Yields about 2 cups

No-Fuss, No-Mess Guacamole by Jenny Hui, Executive Chef, The Lazy Gourmet

No-Fuss, No-Mess Guacamole by Jenny Hui, Executive Chef, The Lazy Gourmet

"This guacamole recipe is quick, easy and delicious to make. It starts with picking an avocado that is soft but still firm, and has a wiggly stem (should not fall off right away). With only a few ingredients, and those that are available year-round, this guacamole recipe can be made any day of the year."

Ingredients

  • 3 avocados
  • ½ tsp cumin
  • ½ each lime, juiced
  • 2 sprig green onion
  • ¾ tsp kosher salt
  • 1 small jalapeno, roasted and ¼” diced
  • 2 each medium Roma tomatoes, ¼” diced 
  • 2 tbsp roasted pepitas, roughly chopped

instructions

  1. In small mixing bowl, mash together avocado, cumin and lime juice.
  2. Fold in green onions, salt, jalapeno, tomatoes and pepitas.
  3. Taste and adjust seasoning, if needed. Serve immediately.

Yields 1.5 cup