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CLASSIC GUACAMOLE (Guacamole Tipico)

The word “guacamole” is the result of the Spanish-ization of two words in Nahuatl, the language spoken by the Aztecs: “ahuacatl” (avocado) and “molli” (mixture, more or less). Any time an avocado is mixed with other ingredients, you can call it a guacamole.
From: bonappetit.com Makes about 1 3/4 cups

2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (a scant amount, if you’d like) and additional chile and salt (lots of salt). Make Ahead: You can make the paste a few hours in advance, adding the avocado (as you always and only should) at the very last minute.

TACO-SHOP GUACAMOLE (Guacamole taquero)

Makes 2 cups

1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
6 large fresh epazote leaves or 1/4 cup chopped cilantro
1 large garlic clove, coarsely chopped
1/4 cup coarsely chopped white onion
2 to 4 fresh serrano or jalapeno chiles, coarsely chopped, including seeds
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
1 small ripe Mexican Hass avocado, halved and pitted

Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt. Pulse until the tomatillos catch in the blades of the blender, then blend until very smooth, at least a minute. Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt, and blend once more.

Grilled Guacamole

Idea from http://www.twopeasandtheirpod.com/grilled-guacamole

Place the avocado halves flesh side down on the grill. Grill for about 5-7 minutes or until the avocados have black grill marks.

Remove the avocados from the grill and let them cool to room temperature.

Scoop out the avocado flesh and place in a medium bowl.

Complete using favourite recipe.

Guacamole with Cottage Cheese

Low fat version!
From: http://tastefullyjulie.com/moosewood-monday-guacamole-and-a-blog-hop, Moosewood Collective

1 ripe avocado
2/3 cup nonfat cottage cheese (I actually use only 1/2 cup)
2 tablespoons fresh lime juice
1 tablespoon chopped scallions
3/4 teaspoon jalapeno,minced
2 cloves garlic,pressed
salt and pepper to taste

Put all the ingredients in a food processor and puree until smooth.

Makes 1 and 1/2 cups.