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View Full Version : Looking for a good guacamole recipe...any suggestions?



Cranky
05-26-2008, 02:24 AM
Well, the thread title sort of says it all, doesn't it? :D

I'd like to have a recipe I can use by tomorrow, but it's obviously pretty slow around here on a holiday weekend.

So...if you've got a great recipe and you don't mind sharing, please post one here! Thanks! :)

katiemac
05-26-2008, 02:31 AM
I don't have a recipe to share with you. Usually I toss together the avocado with chopped tomato, lime juice and fresh cilantro.

Cranky
05-26-2008, 02:33 AM
Well, that's certainly a start, so thank you! If nothing else, I'm going to see which ingredients pop up the most frequently and go from there. :D

Williebee
05-26-2008, 02:34 AM
Easy enough. I've used this one (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20356,00.html) a few times.


Only change I've made was to use all of the medium onion,

and to hold out 1/3 of the diced avacado, then added it back in at the end, so that I got a mix of textures. (Some chunky to go along with the smooth.)

Oh, and I used sea salt instead of kosher.

Good stuff.

Cranky
05-26-2008, 02:36 AM
Sweet! Thanks. I love guacamole, but I've never attempted to make it myself. This'll be a first.

Williebee
05-26-2008, 02:40 AM
First guacamole I learned to make was a 3-2-1 recipe, more of a salsa, really.

3 avocados
2 roma tomatoes
1 onion

All basically the same size. All diced into quarter inch cubes.

1 jalapeno (use a spoon to strip away all the seeds. Use the seeds for "fire as you desire".)

Mixed it with a bit of cilantro and lime, a tablespoon of sea salt. All, basically a little at a time until I found a flavor that DB (Darling Bride) liked.

Chill it, and serve.

You can also mash it and smash it to make it creamier.

and now, thanks to you, I must have corona and chips.
adios.

Williebee
05-26-2008, 02:41 AM
WARNING:

Oh, hey, be careful cutting the avocados. You don't want any scrapings from that monster seed in the mix.

Cranky
05-26-2008, 02:41 AM
LOL! Good tip, thanks. Sorry to contribute to your deliquency, though. :D

Siddow
05-26-2008, 03:29 AM
When I cut avocados, I move the knife through the skin and flesh, around the pit until I've separated it into two halves, which (if it's truly ripe) come right away from the pit. The pit ends up stuck inside one of the halves, and I just smack the pit with the serrated edge of the knife. It sticks, I pull the pit free. I recommend doing this BEFORE margaritas, or you might cut your palm clean across. Scoop out the flesh with a spoon.

I smash up my avocado with a couple tbls of sour cream, and add diced jalapenos, tomatoes, and red onion, along with lime juice and cilantro. Salt to taste.

Williebee
05-26-2008, 03:37 AM
oooohh, BEFORE the margaritas....

:)

CatSlave
05-26-2008, 04:00 AM
My take is the simpler, the better: No mayo, garlic, sour cream, or other foreign ingredients sneaking into the bowl.
Everything to taste:

Avocados roughly mashed with a fork, fresh japanenos minced then crushed with some kosher salt (remove seeds and ribs first), minced red onion, plum tomatoes and cilantro, fresh lime juice.
A dash of ground cumin and cayenne if you're feeling fancy.
Serve with freshly baked or fried wedges of corn tortillas.
And a big margarita, of course.

Cranky
05-26-2008, 04:02 AM
*drools*

Thanks, everyone. These all look really, really tasty. And thanks for the tips about the seeding, too.

Wouldn't want to mess up on a technicality. LOL! Srsly, though, I know it could mess up the whole works, so thank you.

L M Ashton
05-26-2008, 05:01 AM
I had no idea there were so many variations on guacamole. Mine is pretty simple:

avocado, removed from skin with a fork so it's sorta mashed coming out
onion, minced
tomato, diced
salt
lime juice (key limes)
Tabasco sauce

I've never done it any other way, so I don't know how it compares to other people's recipes here, but I love it and can't get enough of it. My sister introduced me to it well over two decades ago and I've loved it ever since. :)

Cranky
05-26-2008, 05:05 AM
Hmmm. Tobasco...the DH would love that addition. I'll have to try that instead of cumin or whatever. I don't have either of those spices, and was thinking of having the hubbster pick some up.

I have Tobasco in the cupboard, though. :D

L M Ashton
05-26-2008, 05:34 AM
I love me some Tabasco sauce. Yum! Great flavour! Unfortunately, the wee little bottle here costs about $4 six months ago, probably $6 or $8 by now with inflation, and I just can't justify the price for that. So I've started making my own hot sauce, but haven't got it perfected yet. I guess the oak barrels really do make a flavour difference. *shrugs*

Azure Skye
05-26-2008, 05:43 AM
In a pinch, I'll just cut up some Avocado and mix it with a little bit of salsa. It's easy but it doesn't really have that fresh taste.

I really want some nachos and guacamole right now.

Cranky
05-26-2008, 05:45 AM
I love me some Tabasco sauce. Yum! Great flavour! Unfortunately, the wee little bottle here costs about $4 six months ago, probably $6 or $8 by now with inflation, and I just can't justify the price for that. So I've started making my own hot sauce, but haven't got it perfected yet. I guess the oak barrels really do make a flavour difference. *shrugs*

My husband makes a nice hot sauce. I can ask him for the recipe when he gets home tonight, if you like.

L M Ashton
05-26-2008, 05:51 AM
Oooooh, yes please! With a cherry on top!:hooray:

Cranky
05-26-2008, 05:52 AM
It's pretty hot, I should warn you. But if you like Tobasco or habanero peppers, it shouldn't be a problem. Unless you can't get your hands on those peppers. He might be able to suggest a substitute, though.

joyce
05-26-2008, 06:05 AM
I love me some Tabasco sauce. Yum! Great flavour! Unfortunately, the wee little bottle here costs about $4 six months ago, probably $6 or $8 by now with inflation, and I just can't justify the price for that. So I've started making my own hot sauce, but haven't got it perfected yet. I guess the oak barrels really do make a flavour difference. *shrugs*

My gosh I can't believe how expensive that is. It sounds like shipping some from the states to you would be cheaper than a couple of bottles of the stuff there. Gosh, for $8 you must be able to purchase at least 6 bottles of the stuff here.

I'd be interested in hearing about your homemade hot sauce. I've considered trying to do that but haven't become that creative feeling yet. I'm a Crystal brand hot sauce girl myself. I like the touch of garlic in it.

L M Ashton
05-26-2008, 06:07 AM
Tabasco I like because of the flavour, not because it's hot - it ain't. But it tastes nice. Habaneros are child's play to me. I like food hotter than most Sri Lankans, and they like their food hot. No, in a comparison of me against the rest of the world, if there were such a rating system, I would rate in the top 99.99 percentile on tolerating and liking hot food, so no worries there, believe me. It's actually boggled most Sri Lankans. :D Ah, the shock value...

We mainly get a pepper here that's either the Thai chilli or something pretty close to it. It's usually used here when green, but I can sometimes get it when it's riper (red) and much hotter. We don't have other choices for hot peppers here, so it's what I'll use. No worries - I'm good at adapting. :)

Cranky
05-26-2008, 06:11 AM
Sweet! My husband likes his stuff really hot as well, and tempers it for my tolerance. He'd be happy, I'm sure, to help out a fellow chili lover. :D

L M Ashton
05-26-2008, 06:13 AM
My gosh I can't believe how expensive that is. It sounds like shipping some from the states to you would be cheaper than a couple of bottles of the stuff there. Gosh, for $8 you must be able to purchase at least 6 bottles of the stuff here.
Mayo is now at $8 a bottle, too, so I've started making my own. Yes, it's because it's imported. Local stuff is cheaper, but even there, prices are rising dramatically. We have over 20% inflation a month here. Rice prices are now double or triple where they were six months ago. Eggs are four times what they were five years ago. Coconuts are three times what they were three years ago. You know, just to give you an idea.

Hot sauce, though, is something that I would buy by the 500ml or larger bottle if I could. Or, uh, 2 cups or more per bottle. I mean, I seriously love the stuff, would drink it for breakfast, use it on everything, and really love the stuff. A teeny tiny bottle of 100ml would last me a couple of days if I could use it the way I wanted. :) Happily, and expensively so, the husband agrees with me in that he loves the stuff, too, and loves hot food as much as I do. :D

Shipping it here would not be worth it. Really. There's the cost of postage, and, when it gets here, if it goes through customs, there are the handling charges, import taxes, and bribes that all add up to doubling or tripling prices. Which is why I'm better off making my own. :)

L M Ashton
05-26-2008, 06:13 AM
Sweet! My husband likes his stuff really hot as well, and tempers it for my tolerance. He'd be happy, I'm sure, to help out a fellow chili lover. :D
Lovely! Tell him I'm already a fan. :D

joyce
05-26-2008, 06:18 AM
Sweet! My husband likes his stuff really hot as well, and tempers it for my tolerance. He'd be happy, I'm sure, to help out a fellow chili lover. :D

It would make for a good story as we get arrested for shipping pepper seeds out of the country to Sri Lanka. We'd probably get put on the terrorist list for dealing in illegal pepper products. :D

Cranky
05-26-2008, 06:23 AM
Lovely! Tell him I'm already a fan. :D

:D Will do. He'll be home in a little while, and he's off tomorrow. I'll try to wrangle him on here to give it to you, or to write it up for me so that I can.

Cranky
05-26-2008, 06:23 AM
It would make for a good story as we get arrested for shipping pepper seeds out of the country to Sri Lanka. We'd probably get put on the terrorist list for dealing in illegal pepper products. :D

Or something! :eek: LOL!

L M Ashton
05-26-2008, 06:25 AM
*laughs* You know this country is in the middle of a civil war, right? With terrorists, right? Apparently, the bombings have increased dramatically lately... But I'm white, so I get away with a lot here... But having said that, if it were mailed in an envelope, it would arrive straight here without going through customs, so no one would ever know. :)

Cranky
05-26-2008, 06:26 AM
*scribbles notes*

*checks fundage for bail money, just in case*

Bwahahahahahaha!

CatSlave
05-26-2008, 06:26 AM
Diana Kennedy is to Mexican cooking what Julia Child is to French cooking.
Here's a link to her guacamole recipe:

http://www.gardenguides.com/how-to/recipes/appetizers/dips/guacamole.asp

Cranky
05-26-2008, 06:31 AM
Interesting recipe! Thank you. :) I like the idea of preparing the tomato, cilantro, etc., separately and adding it to the avacado.

bethany
05-26-2008, 06:59 AM
the key to good guacamole, imho is a vidalia onion. I personally just use onion, avocado, lime juice, salt. Our local mexican place is heavy on garlic, which I like there, but don't use at home.

L M Ashton
05-26-2008, 08:25 AM
yeah, I've never had a Vidalia onion. How is it different?

Here, we only have Bombay onions, So I can use that or nothing. :)

poetinahat
05-26-2008, 08:36 AM
I don't have a recipe to share with you. Usually I toss together the avocado with chopped tomato, lime juice and fresh cilantro.
Totally down with that. Maybe some Tabasco, but I like the 'less is more' approach with guac. (I might even say the tomato is heresy, but hey - I'm none too sure about putting milk in coffee.)

Cranky
05-26-2008, 08:42 AM
Okay, and now, a word from my hubby:

Mike's Hot Sauce

Vinegar
Habanero peppers (3-5 whole peppers)
White Pepper
Black Pepper
Crushed Red Peppers
Tomato paste (about 1 tablespoon)
*Cilantro (1 tsp)

Combine all ingredient except tomato paste in a sauce pan, on low heat. Let it simmer for about 5 minutes (until you smell and feel the heat)

Adjust quantities to taste and thickness. (For thinner sauce, add more vinegar) After reaching the desired flavor and consistency, add tomato paste to color and let simmer for about 5 more minutes. *If desired, add chopped cilantro.

-----

Okay. Mike says he doesn't know the exact proportions, he just adds them "to taste" and eyeballs it, basically. LOL! So I don't know if this will help much, (I thought he had something more specific), but I thought I'd pass it along. I've had a milder version on his buffalo bites, and it was really tasty. Sounds strange, looking at the recipe, but it did!

katiemac
05-26-2008, 09:17 AM
Totally down with that. Maybe some Tabasco, but I like the 'less is more' approach with guac. (I might even say the tomato is heresy, but hey - I'm none too sure about putting milk in coffee.)

I put tomatoes in everything, I can usually get away with them more in guacamole.

samgail
05-26-2008, 02:56 PM
shopping list for guacamole
tequila
grand marnier
seedless blueberry syrup
9 limes
6 avocados
pico de gallo-tomato, onion, jalapeņo, garlic

Juice 6 limes into shaker
add equal parts Grand Marnier and seedless blueberry syrup
generous scoop of ice
pour in tequila until ice floats
shake and strain into chilled martini glass

peel and pit avocados
mash with fork
add juice of 2 limes, salt and lots of fresh ground black pepper
put pico de gallo on middle of serving dish with guacamole around it
serve with chips

L M Ashton
05-26-2008, 03:05 PM
Okay, and now, a word from my hubby:

Mike's Hot Sauce

Vinegar
Habanero peppers (3-5 whole peppers)
White Pepper
Black Pepper
Crushed Red Peppers
Tomato paste (about 1 tablespoon)
*Cilantro (1 tsp)

Combine all ingredient except tomato paste in a sauce pan, on low heat. Let it simmer for about 5 minutes (until you smell and feel the heat)

Adjust quantities to taste and thickness. (For thinner sauce, add more vinegar) After reaching the desired flavor and consistency, add tomato paste to color and let simmer for about 5 more minutes. *If desired, add chopped cilantro.

-----

Okay. Mike says he doesn't know the exact proportions, he just adds them "to taste" and eyeballs it, basically. LOL! So I don't know if this will help much, (I thought he had something more specific), but I thought I'd pass it along. I've had a milder version on his buffalo bites, and it was really tasty. Sounds strange, looking at the recipe, but it did!
*laughs* Nah, I'm good with eyeballing since that's what I do anyway, and even if he provided more precise measurements, I'd still end up modifying it to my own taste buds anyway - recipes are nothing more than a suggestion. ;) I do find it interesting that he adds black and white pepper - it does intensify heat a bit, but I've never seen it for a hot sauce recipe.

Thanks! I shall give this a try. With Thai chillies instead of habaneros. Oh, but we usually get them green, so with the tomato sauce, it'll be a grisly brown colour. *shudders* I'll have to try to get them red, if only because it'll look nicer.

HeronW
05-26-2008, 03:34 PM
We blend 3 med. avocadoes with 3 boiled eggs and fine chop a med onion--red if you want it spicier, salt, pepper, lemon juice, cilantro if you like it.
Dif types of nachoes can make the dip more fun :}

Ol' Fashioned Girl
05-26-2008, 03:38 PM
yeah, I've never had a Vidalia onion. How is it different?

Here, we only have Bombay onions, So I can use that or nothing. :)

Vidalia onions are only grown around Vidalia, Georgia, here in the states. They've even managed to get it made illegal to call similar onions grown anywhere else 'Vidalia'.

Their major appeal (for Vidalia onion junkies like me) is their mild, almost sweet taste. When they're fresh, there's no onion better. Crisp, cool, deeeeelicious.

jennontheisland
05-26-2008, 05:19 PM
We had nachos for supper last night. The Man made the guac (walkin holey).

1 avocado
1/2 clove of garlic
2 tbsp minced red onion
2 tbsp minced red pepper
2 tbsp minced cilantro
juice of 1/2 a lime
s&p

Better than any I've ever had!

L M Ashton
05-26-2008, 05:23 PM
Vidalia onions are only grown around Vidalia, Georgia, here in the states. They've even managed to get it made illegal to call similar onions grown anywhere else 'Vidalia'.

Their major appeal (for Vidalia onion junkies like me) is their mild, almost sweet taste. When they're fresh, there's no onion better. Crisp, cool, deeeeelicious.
Sounds good. :) Admittedly, I like onions with bite, though. :)

Sarita
05-27-2008, 05:27 PM
(I might even say the tomato is heresy, but hey - I'm none too sure about putting milk in coffee.)
Indeed! Tomato is heresy! LOL.

Here's what I do, and I have no idea about amounts. I just make it and taste it. Usually works.

Avocado, chunked up, gets mushed when mixing
garlic, really mashed up
lemon
salt/pepper
tobasco, if you like heat (which, yeah, I do)

And sometimes, if I'm feeling a bit crazy, I throw in some plain or greek yoghurt. But that mostly depends on the flavor of the avocado.

Kitrianna
05-27-2008, 07:01 PM
Argh! People, people guac is like salsa, you make it to your taste cause there is no right or wrong recipe (but I do question some people's ingredients-alcohol in guacamole???). You take an avacado, some lime juice and salt to start with and then add whatever the heck y'all like to it. Personally while the additions are great, there's nothing like the taste of fresh avacado enhanced with a touch of lime juice and salt.

Cranky
05-27-2008, 07:06 PM
Well, I ended up trying a modified version of Diana Kennedy's recipe, and it turned out well. A little salty, but I can fix that easily next time.

Thanks so much, everyone!

C.bronco
05-30-2008, 06:12 AM
I made guacamole tonight, and it turned out great!

2 avocados
1 medium chopped tomato
2 TB chopped fresh cilantro
1/4 clove of garlic smushed (that's a technical cooking term I learned when I read a book about culinary school)
1 TB Olive oil
Juice of 2 limes (I like extra lime in my guac)

I mashed it all together with my potato masher and chilled for an hour.

YUM!