How do you make guacamole? I eat it once a week and am looking

[applegrove]

Last edited Wed Feb 21, 2018, 12:34 AM - Edit history (2)

for variety. Lemon, garlic and s & p I get. Sometimes sour cream. What else? Asking Americans because you know Mexican food.

A few days later: put all your advice together and made it with avocado, s & p, garlic, salsa and lime. SubLIME!!!

[voteearlyvoteoften]

1. Lotsa lime

And seeded chopped tomatoes and diced onion go on the side well too. ( Not much of a cook but that's how they do in Mexico)

[applegrove]

3. Sounds good.

[3catwoman3]

2. And remember the cumin.

Absolutely essential.

[applegrove]

4. I will try that. Thanks.

[Pachamama]

5. Tomato & Lime

Tomato is good for you too....

[applegrove]

6. I'll get a lime. And some tomatoes next time. Thanks.

[Pachamama]

7. I dice up the tomatoes and mix them in....

Squeeze of lime and its really good

[elleng]

8. Salt, dried red pepper flakes, lemon/lime, tomato, oregano.

Expand with small curd cottage cheese.

[applegrove]

9. Cottage cheese sounds great.

[HopeAgain]

10. I'm all for simple

Don`t ruin the splendor of an avocado with too many ingredients

3 Haas Avocados
One shallot super finely diced
2 tablespoons fresh lemon Juice
salt to taste
Chile powder (optional and not cayanne Mexican style preferable, not too hot)



Grew up in New Mexico - thats how the pros did it. I would experiment though if you want more ingredients and not try a bunch all at once.

[applegrove]

19. Shallots are those little teardrop onions right?

[HopeAgain]

25. yes

the little purple ones

[applegrove]

27. Thanks.

[uppityperson]

11. Cumin, fresh chopped cilantro, a bit of lime, garlic, salt

If you want a guac salad, chopped tomatoes and onions.

[applegrove]

16. I'm one of those people who tastes soap istead of cilantro. But i will try cumin.

[Danascot]

53. I was too

but my taste changed and now I'm crazy for it. Eat a little whenever you come across it and that may happen to you too. I don't know how it works but it did for me.

[fierywoman]

55. There's a big debate in the foody world on whether or not to include cilentro --

it's about 50% yes, 50% no. If you like cumin, try roasting it before grinding -- yum! I think jalapen~o peppers are sometimes included -- finely minced --(sorry, I'm incapable of making an "en-yay" !)

[spooky3]

12. A Venezuelan friend puts the pit in the middle of

The guacamole before serving, to keep it fresh looking.

[applegrove]

20. Don't know how many times my sister tried to grow an avocado plant

from the pit as a kid. Never worked. I'm not presenting it to anyone but myself so I will skip that.

[sinkingfeeling]

24. I've currently 6 two foot tall avocado trees grown from oits.

[applegrove]

26. Lucky you. I Don't have the sunlight to try it here.

[TuxedoKat]

64. My mom had two grow from her compost pit

so she gave them to me in pots. They are still doing well but I need to transplant them. I heard it can take ten years or so to get an avocado this way!

[jberryhill]

13. The posts above are nonsense

It comes from closely guarded mines in Mexico.

[MLAA]

15. Lol!

[applegrove]

17. Ha!

[MLAA]

14. Avocados and salsa Fresca (the salsa made with fresh diced tomato, onion, cilantro and garlic)

[applegrove]

21. Thanks. Appreciate it.

[sinkingfeeling]

22. I do lime juice, garlic, a dab of mayonnaise, s & p. You can add finely

chopped onion and/or tomato.

[applegrove]

23. Did not think of mayo. I have tons of ideas now. Thanks.

[surrealAmerican]

28. My "crazy lazy" way of making it:

... mash some avocados, and mix in some decent green tomatillo/lime/cilantro salsa. If your salsa is lacking either the second or third element, add the missing element.

If your avocados are good, this makes good guacamole. If your avocados are not so good, your guacamole will not be good no matter how you make the stuff.

[applegrove]

29. Good shortcut. I do have some salsa.

[PJMcK]

30. The Mexican restaurant is two doors west of our apartment

Simple.

ETA: Their home-made chips are amazing!

[applegrove]

31. Lucky you.

[PJMcK]

32. I'm often very lazy! (n/t)

[lunasun]

38. Hey that's my recipe !

[Kablooie]

33. Here's how they make it at your table at El Cholo in Los Angeles.

https://www.publicstorage.com/blog/seasonal/el-cholo-restaurant-guacamole-recipe/

[applegrove]

34. Bookmarking. Thanks.

[AJT]

35. A very good recipe.

3 Haas avocados, halved, seeded. and peeled.
1 lime, juiced.
1/2 teaspoon kosher salt.
1/2 teaspoon ground cumin.
1/2 teaspoon cayenne.
1/2 medium red or sweet onion, diced.
1/2 jalapeno pepper, seeded and minced.
2 Roma tomatoes, seeded and diced.
1 TBS chopped cilantro(optional).
1 clove minced garlic.

[smirkymonkey]

48. That sounds like a good recipe.

I am craving guacamole right now, but it's too late to get any!

[dem in texas]

36. guacamole

2 medium ripe avocados
juice of one lime
2 or 3 cloves fresh garlic, chopped fine. Leave on hopping board and add teaspoon of salt to finely chopped garlic and mash together. the grains of the salt will release the juices of the garlic,
1 small ripe Roma tomato

additional:
1/2 medium onion, finely chopped
2 or 3 tablespoons chopped cilantro
2 or 2 finely chopped jalapenos, seeds and membranes removed

Peel avocados, dice in bowl, add garlic mixture. Slice end of tomato and grate it in to the avocado mixture, discard tomato skin. Add lime juice and mash with fork.

add other ingredients as needed. If I am making the Guacamole to accompany a main dish, I don't add rxtras If serving as dip, I load it up with the crunchy stuff and a little more salt and lime juice.

[Motley13]

37. Lime instead of lemom

[shanny]

39. diced tomatoes, chopped cilantro, fresh lime juice, spicy sauce on the side

chapala, tapatio, something like that

sour cream is an abomination. just sayin'

[applegrove]

40. I knew i wasn't doing it properly.

[shanny]

45. Just kidding.

Only real mistake is not starting with fully ripe avocado; everything else is personal preference. And it can be as simple as salt, pepper and lime.

[applegrove]

46. I like the idea of cottage cheese actually. Much healthier than sour cream.

[nocalflea]

52. I've had it with cottage cheese and diced tomato, not bad, but it tends to "eat" the spices. Just add more.

Like previous poster said, it makes a decent extender.

[PoindexterOglethorpe]

62. If you want an extender, buy another avocado.

[Major Nikon]

41. I dont know that I ever make it the same way twice

I never use a recipe. Sometimes it’s as simple as mashed avacado with salt and pepper. Sometimes I’ll throw in lots of other ingredients. It’s pretty hard to screw up guacamole.

[applegrove]

42. I cook mostly stuff I can't screw up. For some reason I just can't cook.

With baking I'm fine. But cooking not.

[Thedemby]

43. Best way

3 large ripe avocados skinned and pitted
Two green onions minced fine
Two or three sprigs fresh cilantro minced fine
Small tomato minced fine
Juice of one average lime
Salt to your preference
Touch garlic
Some hot pepper to taste but not necessary

Mash and mix thoroughly with the back of a fork.

Hide somewhere and eat it all yourself, don't share.

It's too good to share.

They can make their own.

(And some good chips.!)

[Rollo]

44. I grow my own avocados... just enjoyed one...

Peeled, quartered sliced, sprinkled with salt. Doesn't get much better than that.

Guacamole is super easy to make...

Usually I just mash up an avocado, add some salt, maybe some Cholula hot sauce (the best). Tabasco will do but not the same.

If I want to get fancy, maybe a bit of salsa (I like Costco's organic salsa).

Some sour cream is nice, but plain whole milk yogurt will also work.

But really, as previously mentioned, the most important ingredient is the avocado. My trees this past year have behaved strangely... two different crops ripening at the same time (SF Bay Area weather). I've noticed that when the avocdos get so ripe they drop from the tree on their own, they are a bit too ripe, get a kind of funky cheesy taste. But a salsa with sour cream might cover that up. Best to harvest the cados when they get big, with maybe a bit of color (Haas), but before they get black.

Also, Haas is not the only good avocado out there. I also have a "Bacon" tree, which gives bigger, greener fruit that ripens here in spring. It's got a lighter taste that I prefer in salads. Other good varieties include Pinkerton and Fuerte. Haas is the main one that turns black upon full ripening. But like I say, best to pick any avocado when it's still firm, heavy for its size, etc.

The main point is to consume the healthful benefits of the avocado, primarily the monounsaturated oils (Omega 3). Heart healthy and delicious!

[Kali]

47. In northern Chihuahua all they do is chop a jalepeno and fork it into the avocado with a squeeze of

lime juice. nice and chunky.

I sometimes just mix with some canned salsa (El Pato), lime and a little salt.

It shouldn't be a big production.

[applegrove]

51. Yes it makes for a quick meal for me.

[Texasgal]

49. Recently at a gathering

someone made it with just avocados and cream cheese! It was really good and I am a purist!

[applegrove]

50. Oooh! That sounds good.

[blogslut]

54. I come from simple folk.

We just chunk and squish a couple of avocados, add a bit of salt, a squeeze of lime and a can of RO-TEL.

[Lithos]

56. Variety of Guacamole itself, or with avacados?

As for Guacamole - some variations I've tried or had:

- Grilled Guacamole - grill the avocados, peppers, tomatoes first.

- Chili Mango Guacamole - Add slices of Mango and Chilis for a good sweet hot... Also seen other fruits and peppers - but can't vouch for it. These would include peaches, apples and habaneros.

- Yogurt - Adding Greek Yogurt in adds a nice touch.

[applegrove]

59. All inspiring ideas.

[PoindexterOglethorpe]

57. Keep it simple.

Mash up a couple of avocados. Squeeze a lime. Not lemon, lime. The Mexicans use LOTS of limes, and almost no lemons, and certainly not in guacomole.

Some onion, or possibly some salsa. If cilantro tastes like soap to you (and it does to me) don't use it. Otherwise, feel free.

No cumin. Yuck.

I live in Santa Fe, and a bit north of this city is a restaurant, Gabriel's, and they do a tableside guacamole that is absolute heaven. I'm trying to recall what they put in. Maybe some chopped tomato along with lime and onion.

Okay, I just went on-line and found their recipe:

Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and mash (with a pestle or a wooden spoon) until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more.

It's excellent. More than worth a field trip to northern New Mexico.

As for other ingredients, leave them out. Sour cream, no. Cottage cheese? Are you kidding? Why in the world would any sane person put cottage cheese in guacamole?

[applegrove]

58. To add protein?

[PoindexterOglethorpe]

60. Add protein outside the guac.

Have a chicken taco, or some fajitas. Besides, how much protein does cottage cheese have? Not much, I'm sure. And cottage cheese is clearly the work of the devil.

Really, make your way to Gabriel's and you won't be disappointed. The margaritas there are pretty good also. Not quite the best ever, but decent.

[applegrove]

61. Sounds delicious.

[longship]

63. Cottage cheese in guacamole? NO! Just no!

That's like people who make lasagna with cottage cheese instead of ricotta and still call it lasagna. No to that, too.

BTW, love cottage cheese, but it doesn't belong in guacamole.

My feeling is the simpler, the better.

[The Velveteen Ocelot]

65. A Mexican restaurant in my neighborhood

has the best guacamole I've ever tasted. The avocados aren't all mooshed up, they're in small chunks, and I think there's lime juice in it. They also use chopped red and yellow tomatoes, a little cilantro and red onions, but I hate red onions so they leave them out if I ask, since they make it up when you order it so it's really fresh. If you're ever in Minneapolis, go here:https://www.cafeenampls.com/ All of their food is excellent. They have fresh, warm churros, too.