Brought the brand with the 95% avacado content, love it but it is too expensive.
2 avocados
1/2 lime
1/2 tsp salt
handful chopped cilantro
2 Tbs fresh salsa
pepper to taste
a little chopped onion if you like ( I skip this)
Clean avocados and place into bowl. Add the rest of the ingredients. Roughly mash to combine. I use a potato masher but a fork will work as well. You want to leave some larger and smaller pieces, the main thing is to mix the rest of the ingredients into the avocado. Let this rest for 1/2 hour to meld the flavors and serve.
I highly recommend making your own tortilla chips. It’s easy to do and SO cheap.
I always make guacamole to taste.
Avocados, lemon or lime juice, salt & pepper, garlic, fresh cilantro, and maybe chopped green onion if you wish, but very optional.
Taste, taste, taste, as you make it. Add the citrus first, to keep it from turning a dull color.
I don’t like adding onions, tomatoes or salsa. Those make fine accompaniments, but you want to keep your guac fairly pure.
I forgot to say chopped jalapeno.
3 avacados, the juice of one lime, 2 cloves of garlic, a chopped seeded tomato, salt, chopped onion, dash of cumin, chopped serrano pepper, NO CILANTRO!
no garlic! Must have cilantro!!
Repeat! Must have cilantro!!
I had a rant in my LJ last month about people putting some odd things in guacamole, and then thinking they could get away with calling guacamole. This is quoted from my rant about how I believe guacamole should be:
*Fresh ripe avocados, cubed.
A clove of garlic for about every 4 avocados, finely minced.
Finely minced fresh jalapeno or serrano. Not too much. Leave the crazy heat for the salsas.
Maybe–MAYBE–a diced tomato, but you’re pushing it there, bub.
Fresh chopped cilantro.
Lime juice. NOT from a plastic lime. Buy a real lime. Squeeze it.
Salt.
Pepper.
NO mayonnaise. NO sour cream. And for the love of all that is sacred and holy in the avocado, NO CHEESE.*
I’m pretty much of a purist when it comes to guacamole, but, damn, this is good. Pretty rich, though.
Ok, I love Nigella and all that, but… no. Oh, just… no.
:eek:Mayonnaise?:eek: Sour cream?:eek:
WTF?
I agree with what most are saying here. Simple is best. The two Tbs of FRESH salsa works for me only because I buy it from a local taqueria that makes it fresh daily and it is my favorite. It’s a thin salsa with some bits of onion and lots of cilantro. It helps smooth the guac and get the sweetness of the tomato without a lot of distracting chunks. If I add onion at all, I mince it fine.
I know, right?
Ok, I get some people want to stretch it out a little since avocados ain’t cheap, but you relinquish your rights to calling it guacamole if any of those kinds of things get stirred in. You can call it an avocado dip, but it lost its guac status the moment that stuff touches the avocado.
Yes, I am a guacamole snob.
They ain’t expensive. I find them incredibly cheap for what you get.
No matter what the lunatics above might say, it must contain garlic and cilantro. And jalapenos. Javamaven1 got it right, although I do often toss in a finely diced tomato.
The Pioneer Woman won’t let you down. (Make some Pico de Gallo, too!)
Avocados
Plenty of minced garlic
A shake of salt, cumin and coriander
Lime juice
Thats it. I also hate guacamole with all kinds of stuff in it. Even tomatoes is taking it too far. The tomatoes, peppers, cilantro, etc. belong with the salsa, which should be next to, but not part of, the guacamole.
The worst crime against avocados I’ve seen was when a dear friend decided to stretch his guacamole- with butter.
Recipe?
I’m making some guacamole tomorrow (avocado, lime juice and garlic is all I use), and if I’m virtuous I’ll be dipping with raw veggies. If not, tortilla chips. But I’ve never made those homemade.
You can go the long route and make your own corn tortillas and fry them up… If you have a lot of time and patience.
If you’re impatient like me and are just looking for a step-up from tortilla chips from the store, you can just cut corn tortillas into wedges and fry them in some oil until they’re crisp. Salt right after frying and they’re delicious.
I fully disagree. Cilantro tastes like crap. Actually, it tastes like soap. I can’t stand the stuff. I won’t eat anything that has cilantro in it. A while back all the mexican joints I like decided to start using a LOT of cilantro in everything, which totally sucks.
Slee
I tried that once with flour tortillas and they came out like crap. I’ll try corn next time.
A few ripe avacados - Chopped coarsely
One Peruvian lime fresh squeezed - They seems to have more authentic flavor.
Sprinkles of salt to taste.
Mix together with a spoon careful not to take too much of the chunk out.
Alternate Additions to taste:
“If any of these are used they need to be freshly minced and used sparingly.”
Cilantro
Jalapeno
Garlic
Onion
Tomato
Cactus
Actually all these are in pico or salsa anyway 
Nothing makes guacamole go further than…well MORE guacamole. 