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Do you put Jalapeño in the Guacamole?

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Baked said:
Ok, I think I made too much guacamole...

I used 6 alvacados, 4 roma tomatoes, 1 red onion, a bunch of cilantro, 2 lime juices, 2 cloves of garlic, sea salt, cumin, and cayenne pepper.

I cried when I cut the onion up. God damn, that stuff's strong.
Click to expand...

well.... how does it taste? you can always adjust, depending.....
 
I fucking LOVE spicy food and believe that everything is better when spicy.

But guacamole is one of those things you enjoy for its nutty, buttery & savory flavor, not heat. It's complimented well with acidity, not hotness, so lemon and lime are amazing with it.
 
I make awesome salsa (which has some jalapeno in it already), and I just add some of that at the end.

My guac recipe is:

In food processor
2 avocados
2 cloves of garlic
Quarter cup of my home made salsa
1 Tbs Lemon or Lime juice
Some cilantro
Cumin
Salt and Pepper
1 Tbs Mayo

Whip it together real good, add the salsa late so it still has some texture. Everyone always loves it. Don't knock the bit of mayo, it adds a nice warm flavor and helps smooth out the texture.

I used to do mash it all up by hand and make more of a pico de gallo for the salsa I add. So it was a good bit chunkier. This was also good. But I started whipping them up in a food processor one time when I got some really crappy hard avocados. It was a major hit that way so I've been doing that since.
 
SunnyD said:
It's not that I don't like spicy foods. Guacamole just isn't supposed to be spicy. Like I said, why ruin a good thing?
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Agreed. The rest of the items you are consuming should have the heat. The Guac and Sour Cream are there to be a cool complement to the rest.

However, Sour Cream with a chopped up chipotle and some adobo sauce in it is crazy good.

Also, if you like chipotle, Texas Pete's Chipotle hot sauce is pretty damn good. Not super hot but very good flavor.
 
BTA said:
I make awesome salsa (which has some jalapeno in it already), and I just add some of that at the end.

My guac recipe is:

In food processor
2 avocados
2 cloves of garlic
Quarter cup of my home made salsa
1 Tbs Lemon or Lime juice
Some cilantro
Cumin
Salt and Pepper
1 Tbs Mayo

Whip it together real good, add the salsa late so it still has some texture. Everyone always loves it. Don't knock the bit of mayo, it adds a nice warm flavor and helps smooth out the texture.

I used to do mash it all up by hand and make more of a pico de gallo for the salsa I add. So it was a good bit chunkier. This was also good. But I started whipping them up in a food processor one time when I got some really crappy hard avocados. It was a major hit that way so I've been doing that since.
Click to expand...

And this, imho, is what makes most guacamoles taste disgusting, like the crap you get out of a bag at the store. Yes, I know most "normal" guacamole recipes call for it. I have no issues with mayo, it just doesn't belong in guac, nor does "spicy".
 
KlokWyze said:
well.... how does it taste? you can always adjust, depending.....
Click to expand...

It tastes delicious because I painstakingly cut up all the mats by hand. I said fuck the measuring spoons and just sprinkled the spices in there liberally. It's very chunky and onionly.
 
I put a little in. Chop it really fine and use sparingly.

And WTF with putting mayo in guacamole? I like mayo but it has no place in guacamole. I don't use a food processor either, chop everything, squeeze real limes, fresh cilantro and onion and garlic, plus 4-5 ripe avocados. Mmmm, guacamole is fantastic!
 
Who the hell puts mayo in guacamole? I've never heard of such a travesty. D:

KT
 
KeithTalent said:
Who the hell puts mayo in guacamole? I've never heard of such a travesty. D:

KT
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kraft, but then they don't put avocado in their guacamole
http://www.foxnews.com/story/0,2933,233318,00.html

SunnyD said:
It's not that I don't like spicy foods. Guacamole just isn't supposed to be spicy. Like I said, why ruin a good thing?
Click to expand...

california's avocado board's 'authentic recipe' uses serranos
http://www.avocado.org/recipes/view/21961/Guacamole-Aut-ntico

and the one 'for purists' uses twice as many
:colbert:
 
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