Guacamole

M

miguelito

250+ Posts
It's not just a song by the Texas Tornados.

Here's mine:
A few avocados
Salt
Lemon juice, usually a whole lemon
Salt
A good amount of Pace Picante Sauce (or else just add onions, tomaters, jalapenos...)
A pinch of salt
Sometimes a little cumin (a little goes a long way!)
Add salt to taste.

Measuring is for sissies. Add everything to taste. Mash it all to taste/preferred chunkiness.

What are some of your variations?
 
Fairly close to what I do.

A few avacados
lime juice (Either half or whole lime depending on volume)
Can of Rotel (Either half or whole depending on volume)
Salt
Little bit of Garlic

haven't tried adding cumin, might have to try that and see how it goes.

Forgot the garlic
 
I do mine quite a bit differently, maybe cuz i'd only had guac twice, once while quite drunk. Mine is much smoother than normal quac, I use 2 tomatillos, some white onion, some garlic, some cilantro, and some salt. Blend that all up, then put in 2 avacados, and some more salt, and blend all that. I'm sure you could just do the one blend, but the first time I made it I wanted to be able to sniff test the mix before I put in the avacados, and ive just done it the same way since. Also requires a bit of water for blending purposes.
 
wow - interesting, rotel?

I guess I'm pretty traditional

cado
garlic powder
onion powder
lemon
SALT

taste- more garlic? more salt? a little more salt?

I could handle fress garlic but I don't like raw onions so I have to go with onion powder.

The key is a good perfect advocado and you really can mess it
 
Green Onion
Minced Fresh Garlic
Fresh Ground Black Pepper
Kosher Salt
Touch of Honey
Celantro
Fresh Tomato
Fresh Lemon Juice
Minced Jalapeno
Avocados - Leave a few chunks
Let the flavors set - say a few hours in the reefer.

Kinda' blows the "less is more" theory though.
 
For a simple appetizer slice an avocado and season with lemon pepper. It tastes awesome and it is so simple to make.
 
2-3 avacados
1 red onion - diced
1 tomato - diced
2 cloves of garlic - diced
lime juice (~half of a lime)
lemon juice (~1/4 of a lemon)
cliantro - chopped
salt and pepper
jalepenos - ~ 2 tblspn of the jalepeno vinegar juice and dice up a bunch of the jalepenos.

No blender, just throw it all in a bowl and start mashing/stirring. chunks of stuff are okay.
 
most grocery stores carry a guacamole mix packet in the vegetable section; it is a mixture of spices that i add a bunch of lime juice, avocados, diced tomatoes, purple onion, jalapenos, and maybe habanero if i'm in the mood. it is easily some of the best guacamole i've ever had.
 
2 avacados, 2 medium tomatillos, 1/4 small onion, 1 garlic clove, palmful of cilantro, juice of one lime, 2-4 fresh chile pequins (or 1/2 seeded fresh jalapeno). Blend. Add some shakes of black pepper and Season Salt to taste. Blend a little more. Mmmmm...
 
2 avocados
1 roma tomato seeded and diced
1/2 fresh jalepeno finely diced
about as much finely diced yellow onion
2 key limes squeezed
4 Tbsp mayonaise
salt to taste

The mayo gives it a little extra creamyness. It's pretty much my dad's recipe except that my dad adds paprika. Of course, my dad's guac sucks ***.
 
the title of this thread ought to be "avacado dips and salsa" cause I havent' seen one thing approach what I would consider quacamole.

in fact, if any of the above recipes were brought to me in a restaurant I would send it back. no joking, and I'm not trying to be the typical hornfans food snob or anything.

I'm sure a lot of that stuff tastes good, I love avocado, but just because it includes that avocado it don't make it guacamole.
 
When I was a little kid in San Antonio, I thought guacamole was an Okinawan dish. I was born there, in a Quonset hut, but had no memories of the island. As a word guacamole sounds like "akasomio" which means "Oh my aching back." This is all the Okinawan I knew.

My Mom made guacamole pretty regularly and I guess I just assumed it. My older sister could very well have confirmed it for me as a joke. She is still like that.


I wondered why they had guac in the Mexican restaurant we went to in San Antonio all the time. It was cool and green and so unlike the the other Mexican dishes which were warm, brown, and spicy. Never made it as a linguist. I must have been nearly six when someone talked me out of this notion.
 
I can't believe all the stuff some of you put in your "guacamole" or, more accurately, avocado dip. I just use Hass avocados, cilantro, lime juice, salt, and some chile powder.
 
All I use is avocado, salt, pepper and a splash of picante sauce. And the g is silent.
 
Fresh avocados from Mexico (much better/butterier)
fresh diced tomatoe,
diced jalapeno (just the pickled nacho slice kind)
squeeze a little little lime and add salt.
GOOD STUFF!
 
Rick Bayless does a nice guac recipe in one of his books. Add roasted poblano and roasted garlic. Slice some tomatoes. Done.

Otherwise I am very much a purist. Dont favor cilantro in guac as it overpowers the subtle flavor of avocado.
 
Mash 2 Calavo brand avocados (leave some consistency/chunkiness).
Add chopped cilantro, chopped white onion, quarter of a tomato diced, and mix.
Add pinch of garlic, juice of half a LIME (!), and mix. Pinch of salt if desired.

Enjoy with Milagro corn chips
 
avocado, fresh garlic, lime juice, salt, pepper, chili powder or paprika for color if you're feeling feisty. No jalapenos, because my salsa is already spicy enough. No mayo because avocados are naturally creamy and delicious.
 
Wow....as a couple of guys have already mentioned, these recipes and ingredients are crazy. Honey? Mayo? Good god.

I consider my guac fairly simple; here it is:

Avocados
Cilantro
Garlic Salt
Purple Onions
A squeeze of lime juice

Maybe, maybe you can add tomotoes and/or jalapenos. But still, I'd save the tomatoes for a pico or salsa and leave the guac simple and delicious.

For those not using cilantro in your guac, you are missing out.
 
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