Guacamole

Anybody care to share a good recipe for guacamole.

i usually make mine with 5 - 8 avocados depending on how many guests. Helpings of salsa, onions, garlic and that's usually it.

Any other ideas?

I recently went to a Mexican Wedding and had the best guacamole I ever tasted. The senora who made it said she used about a dozen ripe avacados diced, 2 diced onions, 6 minced garlic, 2-3 tomatoes diced, and enough lime juice to make it the texture desired. Diced jalapeno to your taste, S & P to taste and that's it.

My recipe is fairly simple although I make it by sight and don't use measue the ingredients:

Grind onions and garlic and serrano chiles in a molcajete until it forms a paste.
Add avocados and mash
Add cilantro,lime juice and salt ands stir

Note - If you are uncertain how salty your chips are, lightly salt the guac and then taste it on the chip. In many cases you will find that the chip has more then enough salt to account for the lightly salted dip.

Tomatoes diced, Onion diced, couple cloves garlic smashed, cilantro chopped, lime juice to taste.

I didn't include amounts because I just wing it, whatever looks right.


Anyone who puts mayo in guac should be imprisoned.

I made some yesterday. Two avacados, some chopped green onion, a bit of garlic powder, one diced and seeded plum tomato, a bit of fresh Italian parsley and cilantro, some Colula hot sauce and some Tabasco habanero sauce. Oh, and some Kosher salt. It leaves a wonderful little taste.

MH, was it just coincidence that you made guacamole or did reading some of the recipes influence you to make it?

Its a pain to chop those avacados. Someone showed me to push them through a cooling rack used for baking. If they are just straight line ones use 2 and cross them.
I throw a chipotle pepper in for an change. Love it on burgers.

quote:

Originally posted by carlton pierre

MH, was it just coincidence that you made guacamole or did reading some of the recipes influence you to make it?

It was four avocados for a buck at Kroger that got me to make it.

If a little lime or lemon juice is added, it not only adds a flavor note but will prevent it from getting brown. A few drops of orange juice can also be used. The active ingredient is the ascorbic acid. Used all the time as a phramaceutical preservative all the time for injectible drugs.

Yes, I forgot to mention the squeeze of lime juice.

quote:

Originally posted by rumbelly

Its a pain to chop those avacados. Someone showed me to push them through a cooling rack used for baking. If they are just straight line ones use 2 and cross them.
I throw a chipotle pepper in for an change. Love it on burgers.

I have found this trick (similar) to my method for chopping boiled eggs for egg salad...

quote:

Originally posted by Adjudicator

quote:

Originally posted by rumbelly

Its a pain to chop those avacados. Someone showed me to push them through a cooling rack used for baking. If they are just straight line ones use 2 and cross them.
I throw a chipotle pepper in for an change. Love it on burgers.

I have found this trick (similar) to my method for chopping boiled eggs for egg salad...

If the avocados are the proper ripeness, you can just mash them with a fork. Best way to get the flesh out: Slice in half lengthwise. Remove pit and put it aside (don't toss). Score the flesh while it's still in the skin (so you can just hold it in your hand): 5 or 6 slices lengthwise, plus 5 or 6 cross-slices (no need to be precise). Then scoop it out with a soup spoon into a bowl and mash away. I haven't seen a study to prove that this works, but putting the pit back into the bowl until serving time seems to keep it from going brown.

As for ingredients, I like garlic mashed through a press, lime juice, cilantro, a little salt (I will try kosher salt next time), very finely chopped serrano chile (not too much) and a plum tomato. I remember making my boss very upset once when I made guac for the office - he couldn't handle the garlic smell, but everyone else loooved it.

I agree, anyone who adds mayo or sour cream should be locked up.

Dice up a couple cups of Avacados, mash a half cup of so, add a can of Herdez salsa casera and the juice of one whole lime. A bit of salt, maybe a little hot sauce. . .

An ex-girlfriend and I spent a lot of time trying to replicate a guac we had in a little Mexican place on Brooklyn Ave in east LA near where she grew up. That was a close as we ever came. It needs to have a thin sauce, but be chunky.

Oh, and there's nothing wrong with a dab of sour creme if you like the taste. I add a little if I'm going to be using it strictly as a chip dip.

sometimes i add sour cream.. definitly lime juice and some diced jalaopenos. sometimes i keep it really chunky and add chunks of mango or tomato.

quote:

Originally posted by rumbelly

Its a pain to chop those avacados. Someone showed me to push them through a cooling rack used for baking. If they are just straight line ones use 2 and cross them.
I throw a chipotle pepper in for an change. Love it on burgers.

just slice the avocado in 1/2 ands squish out the fruit into the bowl you're making guac. in.... no need to dice o
r chop or anything! squish squish squish

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by carlton pierre

MH, was it just coincidence that you made guacamole or did reading some of the recipes influence you to make it?

It was four avocados for a buck at Kroger that got me to make it.

DANG!!!! THAT's CHEAP! for avos!!!!!! whoa

I guess I have never had the good stuff. All I have tasted is B-L-A-N-D

Oh man, Don-O, you are missing a real treat. A good guacamole is exquisite.

As for 'cados at 4 for $1 that is incredibly cheap, but also means they were probably at peak of ripeness as well.