guacamole recipes

[zayened]

Who here has teh best evar recipe for guacamole? post your recipe here.

 

[GoodRevrnd]

avocado
lime juice
garlic powder
salt and pepper
cilantro if you please
salsa OR dice some tomatoe and onion and peppers


and the guac should be mashed not pureed or whipped (you know how over mashing potatoes makes them gluey? same principle for guac)


and i will pimp slap the first person who posts to put maynaise in it

 

[zayened]

i hear sour cream does wonders. is this true?

 

[GoodRevrnd]

Here's the skinny, IMO anyway. If you have to mix in something like mayonaise or sour cream (a dallop on top is ok) to give your guac body, richness, or flavor then you either don't know how to make guacomole or you are using sh!tty avocados. I think both of those completely dilute the flavor and make it taste like some bastardized creamy avocado mush rather than enhancing the natural flavors of the avocado. Now, if your using watery Florida avocados, then I suppose there really isn't anything you can do and mixing in some sour cream might be a good idea. I'm just spoiled and have always used homegrown Cali avocados. 😎


Guac Tip: Dropping the seeds in after its made will keep it from turning brown (remove before serving). Using less lime juice than you normally would and drizzling it on top will also help.

 

[spaceman]

Originally posted by: GoodRevrnd
avocado
lime juice
garlic powder
salt and pepper
cilantro if you please
salsa OR dice some tomatoe and onion and peppers


and the guac should be mashed not pureed or whipped (you know how over mashing potatoes makes them gluey? same principle for guac)


and i will pimp slap the first person who posts to put maynaise in it

this is the recipe i use.
i love guac!

 

[zayened]

i'm new to this guac stuff. i've never had it until i went to chipotle a few months back. now every time i go there i pay $1.95 for their chips and guac and simply cant afford it anymore. i figure if i can figure out the recipe and make a good guac myself i can save a few bux 🙂

 

[dpopiz]

try this, I guarantee satisfaction:

lots:
avocado
tomato
cilantro

a little:
jalapeno
serano
fresh garlic
red onions
lime juice
tabasco
worcestershire
salt

 

[GoodRevrnd]

Originally posted by: dpopiz
try this, I guarantee satisfaction:

lots:
avocado
tomato
cilantro

a little:
jalapeno
serano
fresh garlic
red onions
lime juice
tabasco
worcestershire
salt

dear god! i forgot the tobasco! that's the most important part. i always bitch when i'm at my g/f's house trying to make guac and they don't have it.

 

[loup garou]

Originally posted by: zayened
i'm new to this guac stuff. i've never had it until i went to chipotle a few months back. now every time i go there i pay $1.95 for their chips and guac and simply cant afford it anymore. i figure if i can figure out the recipe and make a good guac myself i can save a few bux 🙂

You'd never had guacamole until a few months ago??? :Q

 

[Vincent]

You might try just cutting some cherry tomatoes in half instead of dicing larger tomatoes.

 

[tweakmm]

I'll have a CHINCHILLA!

 

[Jzero]

El Cheapo Guacamole:
Mash avocado.
Spoon in a little chunky salsa.
Ground Cumin
Ground Cayenne
Hot sauce (I prefer Valentina or Cholula for guac).

Mix it all up. Not the best guac you'll ever have, but if that avocodo is on its last legs and you just want a quick stir n serve fix, it's not half bad.

 

[zayened]

turned out to watery 🙁

 

[jacob0401]

Originally posted by: tweakmm
I'll have a CHINCHILLA!

isn't that an animal?

 

[DestinyKnight]

Chunky Guacamole

Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Ripe avocados are essential here. To test for ripeness, try to flick the small stem off the end of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe. If it does not come off or if you see brown underneath after prying it off, the avocado is not ripe. If you like, garnish the guacamole with diced tomatoes and chopped cilantro just before serving.

3 medium, ripe avocados (preferably pebbly-skinned Hass)
2 tablespoons minced red onion
1 medium clove garlic, minced
1 small jalapeño chile, stemmed, seeded, and minced
1/4 cup minced fresh cilantro leaves
Salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice

1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin (if using) with tines of fork until just combined.

2. Halve, pit, and cube remaining two avocados: Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture.

3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasonings with salt, if necessary, and serve. (Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap at last moment, before serving.)

VARIATIONS:
Guacamole with Bacon, Scallions, and Tomato
Follow recipe for Chunky Guacamole, substituting 3 large scallions, sliced thin (about 1/3 cup), for onion and adding 6 slices cooked, drained, and crumbled bacon with 1 teaspoon rendered fat and 1/2 medium tomato, seeded and diced small.

 

[bockchow]

habaneros peppers