Guacamole recipes

[NickyBass]

Share yours.

Mine is simple, but I'm open to ideas.

3 Avocados (these must be at peak ripeness)
1/2 to 1 lime (squeezed)
1/4 to 1/2 red onion
Alot of cilantro
2-3 TBSP red wine vinegar
2-3 TBSP olive oil
Various hot peppers (Depending on who is eating it)
Garlic (optional--if I'm feeling it) mashed up
Tequila -- but my son loves the guacamole so I skip this step.

I cut everything so that there are some chunks and some so fine that it blends in.

Put everything in a bowl, and mix it up.

[Joe Gress]

Ripe avocados, homemade salsa, a lime, and cream cheese. Tasty badassness.

[bwv1013]

mine is simple:

avocados
lime/lemon juice (i use both if i have 'em)
a touch of seasoned salt
secret ingredient: Tapatio (FOR THE WIN)

[Spector_Ray]

Simplicity is the best policy.

Avacados
Lemon juice
Garlic salt
Chili powder

[bassteban]

Squishy avocadoes(2-3)
Coupla spoonfuls of vegenaise(grapeseed oil extract- a health-nut mayo/sour cream substitute)
A liberal dash of red chili flakes
A pile of chopped onions(any color- I'm easy)
A fairly equal pile of chopped tomatoes

Serve w/heated chips & a smile.

[DigMe]

It is stunning what olive oil will do for guac. If any of you typically make yours sans olive oil next time try pouring some in, muddling in some onion, garlic and cilantro and then adding the avocado, tomatoes and/or whatever other ingredients you like to put in there. Incredible.

Also, I like some sea salt in mine and lime juice is always in there too.

bc

[NickyBass]

Sea salt---I will have to try that.

Cream cheese??? Hmm. Sounds interesting.

[RS]

Noooo! No dairy or even veganaise. And vinegar or olive oil?

Avocado, lime juice, red onion, cilantro, jalapeno, salt.
Maybe a tiny bit of finely diced tomato.

It is all about the quality of the avocados...

[DigMe]

Originally Posted by RS

Noooo! No dairy or even veganaise. And vinegar or olive oil?

Avocado, lime juice, red onion, cilantro, jalapeno, salt.
Maybe a tiny bit of finely diced tomato.

It is all about the quality of the avocados...

I would have said the same thing until I had it made for me table-side at a restaurant and noticed the olive oil. The results were phenomenal. A step up from anything else I'd had at the time...and living in Texas I've had plenty of great guac! I agree with you about the dairy though.

bc

[RS]

Color me very skeptical, but next time I will try it. 2-3 Tbsp sound pretty excessive...maybe a a couple teaspoons.

[NickyBass]

3 TBSP is alot if you are also doing red wine vinegar. At first, it will seem really liquidy, but once you mix it in, it works nicely. Try 1 TBSP of each at first to see what you think. It has to be red wine vinegar though.

Next time I make some, I will try it without the oil and vinegar. But, I'll be adding sea salt for sure.

[allexcosta]

Avocados
Onions
Tomatos
Cilantro
Homemade chili sauce
Garlic Powder
Olive Oil
Fresh lime juice
Salt

Also (please don't kill me), not guacamole, but, avocado smoothie...

Avocados
Milk
Sweetened condensed milk and/or honey
Ice

Blend until creamy.

[ettsn]

Get 4 ripe Haas avacados, cut in half and deseed. Use a tablespoon to scoop all of the meat out. Put in a bowl and squeeze half a lime over it to keep it from browning (please do not use RealLime, use a real lime). Cut two roma tomatoes in half and deseed them (the seeds in tomatoes are bitter and the gelatin will make your guac soupy). Dice these into 1/4" cubes and set aside. Get a yellow onion (Vidalia, preferably) and dice half of it into fine dice. Strip the leaves off some fresh cilantro and bruise with a knife (chop kinda half-assed) -- about a tablespoon of final product here. Cut a fresh jalapeno lengthwise, and strip out all of the seeds (you can dry roast these and crush into a powder to add heat to guac or chili or whatever) and white membrane (this is the really hot part) with your knife. Dice this into fine dice. Prep work is done.

Use a potato masher to coarsely mash the avacados, throwing on a few pinches of kosher salt (NOT table salt -- it makes a difference) every once in a while. Add all the tomas and some of the onion/jalapeno, along with a bit more kosher salt, the cilantro and the juice from the other half of that lime. Fold to combine (don't stir) using a large spoon (serving spoon or tablespoon). Give 'er a taste, and adjust using lime juice, kosher salt, jalapenos, onion and --only if you have to-- a pinch of sugar. Once it's 'right' let it sit in the fridge for at least 15 minutes to rest and cool. Best damn guac you've ever had! Enjoy!

[Phalex]

Originally Posted by joeinsprings

Ripe avocados, homemade salsa, a lime, and cream cheese. Tasty badassness.

Right here, minus the cream cheese. Avocados seem to be able to suck up a goodly amount of salt as well. A shot of tequila doesn't hurt either.

[NickyBass]

Oh yeah, fresh ingredients are key. A real lime, fresh cilantro, a mashed garlic clove or two, fresh peppers....it makes all the difference.

[baba]

First make the salsa fresca:

tomatoes
red onion
cilantro
serranos and/or jalapenos
salt
garlic POWDER

Now mash up some avocados, add salsa fresca, add some more salt, garlic powder, and peppers. Don't add lime or vinegar to it.

[Joe Gress]

Oh, and a tip for great salsa:

Use fresh Jalapenos and Green Chili's. Roast them on a grill until the skin turns black. Put them in a paper bag or a heat proof plastic bag and let them sweat for 20-30 min. Peel the skin off (the sweating should make it easy), and chop em up into the bowl.

[DigMe]

Nickybass,

I just eyeball it but it's probably like one to one and a half tbsps of olive oil at most. Too much will defintely damper the taste benefit. I don't use vinegar in mine. Lime juice is the acidic when I make it.

bc

[NickyBass]

Well, I will have to try it with less oil and vinegar.

[BurningSkies]

You guys put a lot of junk in your quac.

Mostly ratios and to taste:

-1/2 of a lime for every avocado

-minced onion (about 1-2 tablespoons)

-one clove minced garlic

-lots of salt (avocado seems to like a bunch) I prefer good kosher salt.

- A good helping of Cilantro.

-Fresh ground pepper.

-on occasion, a bit of roasted jalapeno.