Your Guacamole recipes?

[Mike Anderson]

After experimenting with many different, complex Guacamole recipes, I always return to the basics:

4 just-ripe large Haas avocados
4 mediums-sized cloves of garlic, pressed
Juice of 1/2 to 1 lime, depending on how big and juicy it is
Plenty of Kosher SALT
Garnish with queso fresco

This is easy to make in theory, but the trick is getting just the right balance of ingredients. Too much lime juice, or whatever, and it just isn't right. So after putting the avocados in the bowl, I like to add the other ingredients in parts, gradually, while tasting frequently to be sure the balance is correct. That's a good approach for any guac recipe.

One thing that is very hard to do, though, is too much salt. You can almost always add a bit more salt. Use the good stuff; there really is a big difference between good Kosher salt and the usual iodized crap.

If I want to make something more exotic, I will finely chop some serrano peppers (seeds and guts removed) and/or some white onion. I like to keep the tomato/salsa ingredients in a separate bowl. If you want, you can mix portions of them together with the guac in a third bowl. Otherwise, I keep tomatoes out of the guac.

Finally, use big, thick tortilla chips for dipping. Those thin chips that break off in your fingers are no good! And the guac tends to taste better with a thick chip.

[tjmicsak]

I used to use garlic but found that a myan or other sweet mild onion is not so strong, especially if you let it sit for a little bit so the flavors blend.

I also add plenty of chopped fresh cilantro, that really blends well with the lime.

Two or three ripe and moderately soft avocado, split, pitted and spooned from the skin.
1 Tbs chopped sweet onion
1-2 Tbs chopped cilantro
Juice of 1/2 to 1 lime
Salt
Mash all in a bowl with a fork and leave slightly chunky
Garnish with some chopped Tomato (skinned and chopped pulp only) and/or chopped chili pepper of choice.

[Mike Anderson]

I personally like a little cilantro too, but some people really have an aversion to it, so I leave out the cilantro if I have guests.

Also, good call on leaving it chunky. Some people mash guacamole until it's like a puree, especially fancy restaurants; I don't like that texture, myself.

One other thing:

No double dipping!!! Turns out that obnoxious guy haranguing George Constanza at the funeral event was right (http://www.nytimes.com/2008/01/30/dining/30curious.html?ref=parties):

On average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip.

[boogieplaya]

1) container of wasabi powder and enough water to make a paste.
2) Bag of nacho chips
3) Couple vulnerable buddies
4) A camera to record the festivities

[qatcat]

you can find this online but I've never had better... I may go with one tsp of cayanne pepper but I like it hot!!!

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

[Stike]

I personally like a little cilantro too, but some people really have an aversion to it, so I leave out the cilantro if I have guests.

Also, good call on leaving it chunky. Some people mash guacamole until it's like a puree, especially fancy restaurants; I don't like that texture, myself.

One other thing:

No double dipping!!! Turns out that obnoxious guy haranguing George Constanza at the funeral event was right (http://www.nytimes.com/2008/01/30/dining/30curious.html?ref=parties):

Amen!

My go to recipe

2-3 depending on size ripe Hass avos.
3 medium tomatilos.
1 chile-sometimes serrano, sometime chipotle-whatever I have on hand.
1/4 cup chopped cilantro.
1/4 red onion diced and rinsed in very cold water.
1 teaspoon kosher salt.

Puree tomatilos-sometimes I'll add the chile and cilantro too.

Half the avos and cut the flesh while in the skin in opposite directions so when you scoop it comes out in cubes.

Stir to combine everything, maybe a couple mashes with a potato masher.

And please please please never put mayo in guac!!!!

[firefitz65]

Avacado, cilantro, chopped t-mators, jalpanoes, salt, garlic, lime juice, and a scoop of salsa

[SW33THAND5]

add some chili powder! not too much, you will love it

[gonepostaltwice]

avocados
salt
lime
cumin (to taste)
cayenne (to taste)
garlic minced
red onion finely diced
roma tomatos (pulp scraped out)
cilantro, both in and garnish

[Hot Rats]

avocados
salt
lime
cumin (to taste)
cayenne (to taste)
garlic minced
red onion finely diced
roma tomatos (pulp scraped out)
cilantro, both in and garnish

This is exactly how I've made it for years. Can't go to any party without bringing it.

[bbrunskill]

Mine is 2 mashed avocadoes, squeeze of lime juice, one deseeded tomato very finely chopped, one small chilli, deseeded and finely chopped and a tablespoon of green onion chopped. Plenty of salt and pepper. Sooo good!

[mattamatta]

One thing that is very hard to do, though, is too much salt. You can almost always add a bit more salt. Use the good stuff; there really is a big difference between good Kosher salt and the usual iodized crap.


Do you use the kind that comes in large grains?

Does it dissolve in, stay whole, or get ground up to a smaller grain size?

[bbrunskill]

I use large grain kosher sea salt in a grinder. Fresh ground anything is better, wether spices, salt or coffee.w

[Jiffy_Jeff]

Large Avacados de Mexico.

Special family recipe.

Add Pico de Gallo con Jalapenos.

You have the best Guac ever.

[dangeroso]

If you have pre-made pico de gallo in your local supermarket (might just be a Texas thing), you can make really good guacamole very easily:

Avacado
Pico de gallo
Salt
Lime juice

[direwolf]

Gotta have it. SOOOO GOOD!

[jhc]

I'm surprised by the recipes that have garlic. Never use the stuff in guac, doesn't taste right to me.

Avocado
Lime juice (lemon juice works as well)
Chopped red onion
Cilantro
Finely chopped jalapeño to taste/spiciness preference
Tomatos optional
Salt

[Brian D]

I don't have any personal experience to offer, but I did run across this link recently:

Common Guacamole Myths, Mistakes (http://shine.yahoo.com/gametime/common-guacamole-myths-mistakes-230000164.html)

[jpftribe]

Avocado
Sweet Onion
Plum tomato
1/2 pablano
Lime juice
salt and pepper
Maybe a little hot sauce

I score the avocado in 1/2 inch cubes before I scoop them out.

I like to use a pablano pepper, adds a little bit of heat and a lot of flavor. Can always add some hot sauce to get additional heat.

Another no garlic fan.

To me, the key is to finely chop/dice everything but the avocado. I take my time with a small paring knife to get that really small 1mm cube to it. This minimizes mixing keeping the avocado chunky and still get everything evenly distributed.

Doesn't matter how much I make, this stuff always goes fast in my house. Never have to worry about browning.

[davecan]

I'm surprised to see a lot of recipes that don't include cilantro. To me it is a close second in importance to the avocado itself.

[champion ruby]

Reed Avocado (the best variety for guac ever)
Lime Juice
Red Onion
Salt + Pepper
Tomato
Coriander/Cilantro
Capsicum/red pepper
Birdseye Chilli
Cumin
Sour Cream or Philadelphia

White tortilla chips

[sears]

1 avocado
juice of 1/4 - 1/2 lime
2 tbsp store-brand or Herdez salsa verde
pinch salt

Optionally add a handful cherry or grape tomatoes, quartered.

[majorledhead]

Avocado
lemon juice
cilantro
red onion
sun dried tomatoes
sea salt
pepper

[Jiffy_Jeff]

If you have pre-made pico de gallo in your local supermarket (might just be a Texas thing), you can make really good guacamole very easily:

Avacado
Pico de gallo
Salt
Lime juice


Its an Arizona thing too. Been doing this for years.

[Stike]

Sorry to derail but anyone else put guac on their burger? There's local place I go to where I can get a double with guac, bacon, and pepper jack-so damn good.

[Bozak]

I used to go wild with my Guac, but now I prefer simple.

fresh avacodo
fresh lime juice
fresh cilantro
fresh garlic
good cumin, chili powder, S&P

mash, let sit in fridge for at least an hour before serving

[A-Frame]

For citrus, I add in fresh squeezed orange juice & zest sometimes.

Got the idea after eating Boudro's guacamole:

1 orange
2 limes
4 -6 avocados
1 roma tomato , roasted and diced
2 serrano peppers , roasted, seeded, and diced
4 tablespoons red onions , diced
½ cup fresh cilantro , chopped
1 teaspoon sea salt
1 garlic clove , chopped (optional)
Directions:

1
Squeeze juice of orange and lime into bowl.
2
Scoop avocado from skin, add to bowl and coarsely chop.
3
Add tomato, peppers, onion, garlic, and cilantro, and fold into avocado mixture.
4
Add salt to taste. Result should be crudely chopped, not mashed.


Read more: http://www.food.com/recipe/boudros-famous-guacamole-riverwalk-san-antonio-406110#ixzz1ld0y8cA5

[mdog114]

Avacado, cilantro, chopped t-mators, jalpanoes, salt, garlic, lime juice, and a scoop of salsa

Bingo!

I usually add some onion too.

[Route234]

I'm surprised to see a lot of recipes that don't include cilantro. To me it is a close second in importance to the avocado itself.

A lot of people dont like it so they dont put it in. If you dont like something it really doesnt matter what other people think is important. What are people supposed to do? Make their food taste bad to themselves so they arent shamed by the food purity enforcement officers?

[Hgb5000]

I prefer the basic avocado, lemon juice, salt and pepper and maybe some finely chopped onions and tomatoes. But I have a friend who adds cream cheese and his stuff tastes great.

[90wreck]

1) container of wasabi powder and enough water to make a paste.
2) Bag of nacho chips
3) Couple vulnerable buddies
4) A camera to record the festivities
:rotflmao
I want to hang with you for a night....lol

[fredgarvin]

For me, the simple is the best. Goodies can be added later to a dish per desire. Guac should be simple.

Avacados
Crushed garlic
lemon juice
finely diced red or sweet onions
salt n pepper
hot sauce or pepper of your choice.

Never tomatos or cream cheese. although topping something with those goes well with the guac. I love cilantro, but I don't put it in the guac.

[Boris Bubbanov]

I'm awful.

I just quarter the avocado, then apply a little salt and before I even get started adding this or chopping, the whole f$#king avocado is gone.

I just eat it like that, poof. Wonderful.

[fredgarvin]

I'm awful.

I just quarter the avocado, then apply a little salt and before I even get started adding this or chopping, the whole f$#king avocado is gone.

I just eat it like that, poof. Wonderful.
It must be hard to find a chip that will hold that without breaking.

[VicAjax]

when i'm in Mexico, i ask for diced habanero on the side to add to my guac (and pretty much everything else).

[pickslide]

I definitely like lots of cilantro and I mix in some of the red chinese hot sauce...not too hot, but great flavor and mixes in perfectly.

[S-L-A-C-K-E-R]

All of your recipes sound good!

Here's one of my favorites:

Avocado
Cilantro (I agree that this is an absolute necessity)
Lime Juice (freshly squeezed)
Finely chopped RED onion (I gotta emphasize the RED part, personally)
Finely chopped Roma Tomatoes
Chipotle Chili in Adobo (stems and seeds removed, very finely chopped)
Salt
Bacon .... yes, that's right, I said bacon. Fry it, crumble it up, and toss it in the guac. The saltiness of the bacon fits right in and the added meatiness you get is a big plus. It's awesome.

I also agree with the add and taste method. I prefer mine like a puree. I just got a mocajete for xmas and I use that to mash everything together.

[Stike]

All of your recipes sound good!

Here's one of my favorites:

Avocado
Cilantro (I agree that this is an absolute necessity)
Lime Juice (freshly squeezed)
Finely chopped RED onion (I gotta emphasize the RED part, personally)
Finely chopped Roma Tomatoes
Chipotle Chili in Adobo (stems and seeds removed, very finely chopped)
Salt
Bacon .... yes, that's right, I said bacon. Fry it, crumble it up, and toss it in the guac. The saltiness of the bacon fits right in and the added meatiness you get is a big plus. It's awesome.

I also agree with the add and taste method. I prefer mine like a puree. I just got a mocajete for xmas and I use that to mash everything together.

I do like the bacon with guac, gilding the lily a bit. Try adding fine diced mango sometime, pretty good.

I've always been a chunky guac fan, some places it's too smooth and has the consitancy of mayo and unfortunately probably is. Not too long ago my wife and I were trying out a new taqueria in town and in addition to the standard tomato salsa they put on the table there was a bowl of green salsa too but it didn't look like regular tomatillo salsa. It was great so I asked what was in it and the guy said just avos, tomatillos, and chile. I went home to recreate it and nailed it. I wouldn't call it guac but it's fantastic on carne asada or pork carnitas tacos.

1 avacado
2 tomatillos
1 chile-you chose. I use a seeded serrano if folks are coming over. If it's just me it's a habenero
1/4-1/3 cup cilantro
1 teaspoon salt

Put all in a food processor adding water until it's a salsa consitancy-about a 1/3 cup.

I guess I like