Guacamole

[cael]

Feeling like having some guacamole sometime soon! I've never made it. Found a few recipes, but anyone have any tips or a great recipe to recommend?

[chiver78]

I don't know if your recipe calls for garlic (I've seen it done with and without) but I use a zester and grate a couple cloves into the mix. no big chunks, but you still get the flavor.

I'm making some tonight, to go with leftovers from lunch. I'll keep track of how much I use of everything, and edit this post later.

[cael]

One recipe I found did have garlic. I wouldn't make guac without it! Thanks!

[chiver78]

ok, what I did tonight wasn't really the right ratios of chunky stuff, but it's just me tonight with leftovers. whatever. this will be about right, obviously tweak to taste.

guacamole:
3 avocadoes, chunky diced
2 plum tomatoes, seeded and finely diced
3/4 cup red onion, finely diced
3 cloves garlic
salt
lime juice

put half of the avocado chunks into a bowl. squeeze the juice of half a lime, and mash the avocado in the bowl.
grate the garlic into the bowl, add the remaining avocado, tomato and onion, and stir.
add salt to taste - I prefer a sea salt grinder.

*optional - you can dice some canned jalapeno, but I don't usually do this. whatever I'm using the guac with generally already has enough heat.

[Cookies Galore]

My recipe:
4 or 5 avocados, whatever floats your boat
1 lime
1/2 medium red onion
1 garlic clove, minced
a few tablespoons of canned petite diced tomatoes (I do it with fresh as well, but I've gotten the most raves when I make it with canned)
handful of finely chopped cilantro
cumin, cayenne pepper, chili powder, salt, and pepper (all to taste)

Mash the avocado then squirt with lime juice. Fold in other ingredients.

[cael]

Yum, thanks guys! Will report back when I try it out!

[txmover]

Hi all, I know this isn't part of a traditional Guac ingredients of "fresh stuff" however I like to use a little Miracle Whip in the batch to cream the Guac a bit. I also mince up a few Jap's to give it some heat.

[steff]

When I make guacamole, I've 9 times out of 10 also made fresh pico. I mush 2 avacados and chop 2 into small chunks...coat really well with lemon or lime juice. Then I throw in 2 or 3 tablespoons of fresh pico (tomatoes, onions, garlic, cilantro, jalapenos) and a small spoon of sour cream...salt & pepper

I'm still working on perfecting a tomatillo/avacado sauce/salsa that someone from hubby's work made and sent home. The wife won't share the recipe, so I'm having to keep trying out different versions until I get it right.... once I do, I'll share it because it's INCREDIBLE tasting!

[chiver78]

by the time I'm done making pico, I'm so sick of chopping I don't want to see a cutting board or partoku for a week! I use a lot of it in the summer weather, from sandwich wraps to topping scrambled eggs to whatever.

steff - do you add any citrus juice to yours? I find a squeeze of a lemon and lime wedge each, with a pinch of salt, will totally brighten the whole bowl. the flavors just pop.

[Deleted]

I use Chivers recipe pretty much w/ a dash of garlic. Usually don't use cilantro but sometimes do. I love quac and can eat it on anything or by the spoonful straight from the bowl. I use a potato masher for mashing the avacados. Yum. I need to make some now.

[steff]

Apr 15, 2011 12:12:14 GMT -5 chiver78 said:

by the time I'm done making pico, I'm so sick of chopping I don't want to see a cutting board or partoku for a week! I use a lot of it in the summer weather, from sandwich wraps to topping scrambled eggs to whatever.

steff - do you add any citrus juice to yours? I find a squeeze of a lemon and lime wedge each, with a pinch of salt, will totally brighten the whole bowl. the flavors just pop.

yes, I give my pico a shot or two of lime & lemon juice....and sometimes I'll even add a spoon or two of homemade hot sauce (hubby likes it that way) that really cranks up the heat..... I'll sometimes add a spoon of that hot sauce to the guacamole too....

we are from Texas, so we tend to like the heat in foods hotter than most.... if we're having a bunch of teenagers here to eat, then I tone it down some since they aren't from Texas and aren't always as used to the heat in food....

[mmhmm]

Steff, there are a pot-load of recipes for guacomole sauce on the internet. Some suggest putting the onions and tomatillos under the broiler for a few minutes before including them. It might be that the recipe you're looking for is out there, or is a combination of several of them. They're all similar, but some have a few tweaks that might just make yours exactly what you want.

[❤ mollymouser ❤]

Mmmmm.