quote:

Originally posted by V-Tail:
OldMick's recipe (above), with a bunch of crushed garlic added, will work fine. I can live without the lettuce.

Hmmm… crushed garlic, good idea!

Cilantro and peppers are a requirement. I like habanero thrown in, too.

quote:

Originally posted by 2Adefender:
Everything mentioned by Aeteocles in his post above. I seed the jalapeño, don’t want to bite into one of those seeds. I use finely chopped red onion, cilantro and chopped tomatoes. No garlic in this dish though.

Chopped fresh tomatoes
Finely chopped red onion
Cilantro
Chopped, seeded jalapeño
Avocados, several, lightly mashed
Salt
Lime juice

Yum.

This. Plus cumin, cayenne pepper and chili powder.

I made guacamole for a party today. 15 hass avocados for base.

I always got the impression that the places that used chopped tomato in their guacamole were using the cheaper tomatoes as filler to bulk it up?

Wife always adds some MPK Foods Guacamole Mix, along with tomatoes, cilantro, and onions.

I like the original Yucatan Recipe. Simple truth is that those who invent the dish usually hone it to perfection.

Avocado
Cilantro
Jalapeno or habanero pepper
a tiny bit of salt (1/16 to 1/8 teaspoon depending of you are doing 3 or 6 avocado's).

Well, some of these recipe's sound good, and I will have to give them a try. But any sign of any type of peppers and it now belongs in the trash can. I can take or leave the onion, but a sweet onion might make it a little bit better.

quote:

Originally posted by Aeteocles:
Seven replies and no mention of cilantro? That's a fairly critical ingredient. Stuff like this is why I have no faith in Mexican food outside of California.

Avocado
Onion
Cilantro
Lime
want to bulk it up for scooping with chips.

I'm one of those who find that cilantro often tastes like soap due to the oleo aldehydes they contain. Jalapeño is optional if replaced with Serrano peppers. :-)

My fiancée uses Avocado, a little cream cheese, hatch green chilies, tomatoes and garlic. Dang that stuff is good...

quote:

Originally posted by Aeteocles:
Seven replies and no mention of cilantro? That's a fairly critical ingredient. Stuff like this is why I have no faith in Mexican food outside of California.

Avocado
Onion
Cilantro
Lime
Garlic
Salt

Optional: jalapenos

Tomatoes if I want to bulk it up for scooping with chips.

Yup, this. Agree on tomato, and jalapeños if that’s your thing. Sometimes a touch of cumin.

Learned from a coworker who is a naturalized citizen, born in Mexico, and an accent so thick it’s exhausting to understand her.

Avocado
Lime or lemon or both
Garlic
Tomato (seeded)
Onion, a sweeter white onion chopped very fine
Salt
Jalapeno, chopped fine (optional - I love hot food, but don't need peppers in my guacamole)
Cilantro, but if I don't have any, it doesn't ruin the guacamole

My recipe is very simple and I get people telling me all the time how good it is, but I love garlic!

3-5 Avocados
1 whole garlic bulb
1-2 serrano peppers
Cilantro
1/4- 1/2 white onion (must be white onion)

All this is subjective to the amount of avocados are used and the amount of garlic you like.

Here's my method and I think the order of steps matters..... Also, I always taste after every step.

Cut and gut the avocados. Take a small knife and cut the avocados up in a bowl to make it easier to mash. Take a fork and mash it all up to the consistency you desire.

Add kosher salt to your level of taste. TASTE IT!!

Peel garlic, mince and add to the bowl. TASTE IT!!

Cut white onion and add to the bowl. TASTE IT!!

Mince the serrano(s) minus the seeds and veins and add to the bowl. TASTE IT!!

Chop cilantro and add to the bowl. TASTE IT!!!

That's it! No tomato, no lemon or lime juice, etc. Very simple and very tasty!

All these recipes with tomatoes in them, are we making guacamole or salsa?

IMO tomatoes do not belong in guac

YMMV, but my approach has always been:

Scoop the avocados out of the skin, lightly mash with a fork.

Add garlic salt until you think “Whoops, that was too much!” upon tasting it.

Chop up and add tomatoes. Roma’s are fine, plenty of others work as well. The tomatoes cut the garlic salt a bit and take it from too much to just right.

Chop up and add onion. I typically use red onions, but have used Walla Walla sweets and they weren’t bad either.

I also add chopped olives (still more salt).

This guac may not be ideal for those on low sodium diets, but it is good.

I’ve never done lemon or lime juice to try to reduce browning (oxidizing). My experience is that if you make good guac, it gets eaten. With that said, one of the nice features of Sir Prize, one of the newer varieties, is that it doesn’t oxidize, or at least it oxidizes a whole lot less than most other varieties.

quote:

Originally posted by slosig:

I’ve never done lemon or lime juice to try to reduce browning (oxidizing). My experience is that if you make good guac, it gets eaten. With that said, one of the nice features of Sir Prize, one of the newer varieties, is that it doesn’t oxidize, or at least it oxidizes a whole lot less than most other varieties.

Regarding the browning, I've tried several methods. What I've found that works great is storing the guac in a wide mouth Mason jar and vacuum sealing. I have a chamber vac so it makes it easy.

quote:

Originally posted by Gustofer:

quote:

Originally posted by slosig:

I’ve never done lemon or lime juice to try to reduce browning (oxidizing). My experience is that if you make good guac, it gets eaten. With that said, one of the nice features of Sir Prize, one of the newer varieties, is that it doesn’t oxidize, or at least it oxidizes a whole lot less than most other varieties.

Regarding the browning, I've tried several methods. What I've found that works great is storing the guac in a wide mouth Mason jar and vacuum sealing. I have a chamber vac so it makes it easy.

I store guac in a glass. Lemon juice in before putting it in, then lemon juice on top, and cover with plastic wrap pressed on the top surface of the guac.

quote:

Originally posted by pbslinger:

quote:

Originally posted by Gustofer:

quote:

Originally posted by slosig:

I’ve never done lemon or lime juice to try to reduce browning (oxidizing). My experience is that if you make good guac, it gets eaten. With that said, one of the nice features of Sir Prize, one of the newer varieties, is that it doesn’t oxidize, or at least it oxidizes a whole lot less than most other varieties.

Regarding the browning, I've tried several methods. What I've found that works great is storing the guac in a wide mouth Mason jar and vacuum sealing. I have a chamber vac so it makes it easy.

I store guac in a glass. Lemon juice in before putting it in, then lemon juice on top, and cover with plastic wrap pressed on the top surface of the guac.

I have small pyrex bowls I press the plastic wrap on to the surface of guac with a touch of lemon/lime on top, just like you. Never browns, good for two+ days.

We were on a trip recently in Scottsdale, AZ and the guacamole at one Mexican restaurant put pomegranate seeds in it. I thought that was bizarre but tasted really good.

quote:

Originally posted by PASig:
All these recipes with tomatoes in them, are we making guacamole or salsa?

IMO tomatoes do not belong in guac

I can see that.
For me I just add the avocados to my pico and you are right technically but it doesn't really hurt the guac all that much and saves time.

quote:

Originally posted by slosig:
[Snip]
I also add chopped olives (still more salt)...
[Snip]
I’ve never done lemon or lime juice...

I can't even...