How do I make guacamole?

Answer 1

you have to use Haas avocados, the rough ones. mash 'em with a fork or potatoe masher , deluxe potatoe masher only. you can use lemon juice, but i think i prefer lime, only a squirt. 2 or 3 seconds worth. to taste add.. garlic salt, paprika(reg. pepper will work) taco bell sauce or tapitio (hot sauce). i dont like cumin that much, but you can add alittle if you want. cilantro is pretty good, fresh or dried. i can use alot of that. sometimes i like to stir in sour cream, but i dont think many others do that. spike seasoning(you can get that at "whole paycheck") makes everything taste better too. oinions and tomato are good in there. im sure i add some other spices but its alittle different everytime. best if served with a hot mexican.

Answer 2

4 ripe Haas avocados, peeled and seeded
2 or 3 cloves of garlic, minced
Juice of 1 lime, to taste
2 Tbsp. cilantro, coarsley chopped
salt to taste

In a medium sized bowl, mash avocados coarsely with a large fork. Add about 1/2 of the lime juice you've squeezed. Mash some more until the avocados become small chunks and the body of it starts taking on a creamy consistency. Add garlic, cilantro, and salt, blending well all ingredients. Taste your guacamole and add more lime juice and salt, if needed. Refrigerate for at least 2 hours before serving. This allows the flavors to mature and blend together.

Answer 3

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Answer 4

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Variations

For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.

Answer 5

I use 2 ripe avocados. I mash them with lime juice. This will help keep the avocado from turning brown. Add a jalapeno pepper by removing the seeds and veins from a jalapeno pepper and mincing it. I add a small shallot or a half to a quarter of a vidalia onion (depending on size). Mix with a pinch of salt, 2 cloves of diced garlic and a drizzle of olive oil. You can use garlic infused olive oil if you don't have fresh or minced garlic. Cilantro or parsley make a nice finish.

Answer 6

Hmm....Tasty here it is

INGREDIENTS:
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

DIRECTIONS:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Answer 7

Wow... rather than a whole essay, I usually just do Avocado & Sour cream as the base. (about 1/5 th sour cream) then add some pepper, and/or paprika and salt to taste. Often I throw in some lemon or lime juice too. Pretty easy.

Answer 8

This link takes you to 233 recipes for guacamole.

Answer 9

Mashed avocado
a dollop of mayonnaise
very finely grated onion (to taste)
a squeeze of lemon juice (to keep it green)
small finely chopped tomato (optional)
a dollop of sour cream (also optional)
salt to taste

My kids love this, have for years...it's always worked for me!