Guacamole recipe?

Epicurean Exploits - Food and Recipes
1

I need a Guacamole recipe. We had some great stuff in Mexico and I have a need for a fix! Not a big fan of the tomatos in it, but I can always leave it out.

Thanks in advance.

2

My personal recipe:

Two avo’s
Salsa of your choice
Couple splashes of tobasco
pepper
touch of garlic powder
chopped cilantro
squeeze of lemon juice
squeeze of lime juice
dash of cumin
sliced and chopped tomatoes(not mealy!)
chopped and diced jalepeno

3

two Avo.
1 plum tomato
1 clove garlic
1 seeded & finely chopped jalepeno
juice of one lime
3 finger pinch of salt
chopped handful of cilantro

4

Lime, not lemon juice. Never lemon juice. WHITE onion (this is what the Mexicans use), not red or yellow. I prefer serranos to jalapeños. Other than that, use T-Bone’s and Mel’s recipes as guides and put in what you like. No two versions are the same.

5

I’d cut the cilantro down… not a big fan of alot!! If you can get a real Mexican lime or lemon ( I think that is what they call them )… makes a big differance.



Paul

6

Oops, I forgot the onion…
I use about 1/2 a small yellow or a bit of red onion

7

In most Latin American countries lime = limón & lemon = lima. As Bob said, always use limón.

8

Of course, for those of us that LIKE cilantro…keep plenty of it in [snort.gif]

9

That’s odd Jorge, here in Spain Lemon = Limón and the tree Limónera but Lime = Lima and the tree Limanera but that’s in castillano.

10

What’s more odd is that, with my limited Spanglish, I agree with you but didn’t want to take on our resident illegal alien.

11

I like to rub a halved garlic clove against the inside of the bowl before adding the other ingredients. The fresh juice from the garlic adds a cleaner note than powder.

You do not have to use Haas, but you need to use a fatty variety. The Florida avocados are too watery.

I am not a fan of fresh onion, unless the onion is sweet. But whatever, add it to taste.

Cilantro, Mexican (Key) lime juice are a must.

If I have serrano chile on hand, I add some minced, seeds inculded up to your heat preference. Otherwise, I like bottled hot sauce - Cholula being my fave. I find Tabasco one dimensional.

Finally, add salt to taste.

12

Kevin…

Years I thought I like cilantro… But… I have learned to reduce it in my salsa… though it goes great with tortillas and white onion

Cheers

paul

13

Just whipped up a batch.

Cilantro
onion
a little garlic
Lime juice
kosher salt
Serrano pepper
Avacado x 2
chilling in the fridge now

Left out the tomato might add some on the next batch.

Thanks to all for the tips.

14

I tried to use “Keller thinking” about guacamole, and what I came up with is the idea that the strength of the avocado’s flavor profile is the umami, and that you can emphasize that with addition of garlic. I also decided I don’t like the “crunch” that you can get in the texture with too much chopped onion. So I took out the onion and added a clove of garlic and some finely minced shallot.

I use a good amount of chopped cilantro, nice ripe Haas avocados, always some lime juice, and a seeded jalapeño or two. A also often put in a teaspoon or so of tomato salsa (but not fresh tomato) and maybe a squirt of Crystal hot sauce.

I got a lot of doubters over on eBob when I wrote about this a couple of years ago, some people couldn’t imagine using “that much garlic” – one clove of garlic for one or two avocados. Honestly I don’t think you can really tell it’s there, it tastes like a particularly good avocado more than an avocado with some awful garlic smell.

Here I see John Gardner, Tom Hill, and others use garlic in guac, so it’s not something unheard of.

I went through a phase of using Tomatillos in the salsa, those green tomato looking things with husks. But I eventually turned around on that since I don’t think guacamole should be a “salad.”

15

ditto

16

avocados, red tomatoes, white/yellow onion, cilantro, lime juice, salt, a bit of chili pepper of your choosing

17

Been using the Rosa Mexicano recipe for years - “the pre-paste” in a genuine molcajete plus fresh cilantro from our herb garden makes a world of difference. Looks like I need to seek out mexican limes.

http://www.rosamexicano.com/ChefsCorner/Recipes/tabid/89/Default.aspx

18

Right. Let’s put fish sauce on our tacos and tomatillos in our pad thai while we’re at it. You probably like pineapple on your pizza, too. [rofl.gif] rolleyes

19

I actually put guac on my pineapple pizza! It’s a veritable smorgasbord of colors and flavors!

But ya, the Sriracha additon is weird. Just weird Phil. :wink:

20

Mel’s recipe is pretty much how I make mine except I use white onion and Mexican limes (from TJ’s).

Be sure to top the finished guac with a sprinkling of cotija cheese.