I have a bunch of avocados given to me, and I love guacamole. But I’ve never made it before myself.
Yes, there are recipe sites that have guacamole. But I’d also like to hear what Dopers may have in the way of a good recipe, and WHY they think it’s good. that will help me to select one or two to make.
One catch, I can’t abide cilantro. I don’t know why, but I just hate it. Can cilantro be left out of an otherwise good recipe?
No, cilantro cannot be left out.
But you’re probably one of those genetic freaks that think cilantro tastes of soap - don’t worry, someone will be here soon to explain that cilantro tastes like Satan’s ass, and it’s us cilantro lovers who are the freaks.
Anyway, very basic recipe that tastes nice:
Basically, you’ll want a RIPE avocado. That’s a soft one. If your avocados aren’t ripe, wait until they are.
Cut the avocado in half and remove the pit. Note: you cannot cut the pit in half. It’s too big and hard. Scoop out the flesh using a spoon and put it in a bowl. Don’t attempt to peel the avocado, that will take ages.
Finely chop a small red onion. Add to the avocado. Add fresh, chopped cilantro (or leave it out). Add about half the juice of a juicy lime. Add a little salt. Mush everything together using a fork.
Done!
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Sounds good, but a clove or two of pressed fresh garlic would certainly not hurt…
Serve with a few nice cold Pacifico’s and you are in for a treat!!!
You know, I never tried that, but it does sound good.
Thanks for the info so far! I do love garlic, so I might include that, and I have plenty of limes I got at the Farmer’s Market.
The avocados I have are very ripe, I want to use them right away, so I’ll probably make some tonight. I’ll provide an update on how it goes.
My lazy recipe:
Mix storebought salsa with fresh avocado. Instant guacamole! Not authentic, but fast and pretty damn good.
I have done well merely rubbing cut garlic over the surface of the bowl I mash the garlic.
In my opinion garlic is a must at any rate.
One ripe avocado, mashed
One large clove garlic, pulverized
Juice of a fresh lemon or lime
Salt to taste
The appeal of this recipe is its simplicity. It’s very fresh-tasting and uncomplicated. Also, no cilantro. You can embellish it with other ingredients if you like, such as the onion, tomato, etc, but I find them unnecessary.
The suggestions here are all good; lime, garlic, onion, cilantro if desired, all very finely diced. Sweetie and I also add a jalapeno, and occasionally, diced tomato. He likes it chunkier, I prefer it smooth. You can substitute lemon juice for lime in a pinch, the key is to have a little sour added. And, just a pinch of salt.
Ok, Update
I took the recipes and suggestions from here and this is what I made.
3 avocados
2 cloves garlic, minced very fine
1 small onion, minced fined
1/2 teaspoon salt
1/2 teaspoon pepper
1 small tomato, finely chopped
juice from one lime
I’ve just tasted it and it’s pretty good. I may tweak it later, but I have more avocados, so that won’t be a problem.
samclem, thanks for the link. I didn’t think to search here( a mistake) because I read this forum all the time and I didn’t think I’d have missed a thread that recent. My bad.
Thanks to everyone! I love threads like this, for the feedback on recipes.
I need to find a shirt to express my love for avocados. I’m trying to sprout one of the seeds, too.
Mmm, Avacados! It’s like the vegetarians answer to bacon.
Anyway, I’m such a fan of avacados; all I do is mash up the avacados and mix in a little salt. Pure heaven to me.
That may be a little TOO basic for most folks but not me.
Ah, I see guacamole is one of those things that everyone makes just a little bit differently, but fervently believes that theirs is the only one right way to make it.
My guacamole is avocado, lemon juice (lime in a pinch), onion minced to a pulp, salt, and sometimes garlic (also minced to a pulp and only if I’m using more than one avocado because you always use less than one clover of garlic per avocado). Mashed until smooth. Everything to taste, just remember anything that is not avocado is meant to counterpoint, not overwhelm the bumpy black-skinned fruit. Tomatoes, cilantro, and jalapenos are for salsa. This is, of course, the only one right way to make guacamole.
Every time we have a family get-together, I have to make sure to make the guacamole before my stepmom does because (and I swear she’s a good person in every other way) she keeps forgetting that guacamole never, ever calls for mayo. :eek:
You really cannot go wrong when it comes to guacamole. Smash it up, throw stuff in until it tastes good, and wish your had more avocados. One trick I have is to smash the avocados using a pastry cutter. It does a good job of making sure you end up with an even, but not perfectly smooth, consistency.
My recipe is basically:
Avocado
Lawry’s season salt and pepper to taste
Lemon juice (a tsp or so - you don’t want to be tasting lemon, but you do want the acid; lime is OK, but I prefer lemon)
Plus any of the following that you have available: garlic powder, onion powder, finely chopped onion, finely diced green chiles, tomatoes, hot sauce (Tapatio usually), salsa (especially my wife’s fresh salsa, which is made of tomatoes, onions and green chiles).
NO CILANTRO. EVER.
My wife has a totally different recipe.
Avocado.
Lemon pepper and Lawry’s season salt.
Mayonnaise (sometimes I use sour cream when she’s not looking)
Hot sauce.
My wife doesn’t go for any chunky stuff in her guacamole. But at least there is definitely, absolutely, without any exception, NO CILANTRO.
I think the fast food place Chipotle actually has incredibly delicious guac, so much so that I’ve altered my home recipe to reflect theirs. I guess the biggest difference, which isn’t mentioned by anyone here, is the diced up jalapeno.
2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/4 of a red onion, finely chopped
2 heaping Tablespoons of Cilantro, finely chopped
1/4 of a lime, juiced
1/4 teaspoon salt
Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalapeno seeds! Of course, you can leave out the cilantro if you want 
Avocado
Spring onion, chopped
Tomato, chopped
Garlic
Lemon juice
Dash of hot sauce or cayenne
Cumin
In addition to the lime juice, garlic and salt, I always add a large spoonful of hot salsa.
Alton Brown’s recipe is my favorite, although I leave out the cilantro. Cilantro is a vile weed.
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 onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
(1) If chopping jalapenos, use gloves.
(2) Guacamole is one of those things that, like potato salad or tuna fish salad, sometimes benefits from being set in the refrigerator for an hour or two to let the flavors “meld.”
I like to squirt in my lime juice as soon as the avacado hits the mixing bowl; I’m convinced it helps it not turn brown.
Mine’s kept very simple: avacado, lime juice, and garlic. All to taste, and don’t mash it too smoothly!
Tastes best chilled and yes, flavours need to meld.