What are your recipes for making terrific guacamole?

Question

Moderate spices/herbs are OK but want to avoid ultra "hot" ones.

Answer 1

I have a quacamole recipe to die for: Mash 3 or 4 large size
avacadoes (I prefer fuerte over Haas) in a large bowl. Squeeze
fresh lemon juice over it, mix it lightly. Shred 2-3 hard boiled
eggs and add in. Dice up small, any kind of onion you want.
I like the hot yellow ones. For seasoning, add some GOOD
chunky salsa. Not the kind in a jar--the fresh ones in the deli.

Add ons could be sliced black olives/ fresh chopped cilantro/
a little fresh chopped garlic. Either put on top of lettuce or
on top of good crackers.

Answer 2

I like this one b/c it doesn't have cilantro in it.

Guacamole

4 ripe Haas avocados (small blackish ones)
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup finelyl-diced red onion (about 1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Answer 3

This is how I make my guacamole: I peel the avocados and take the pit out and cube them and throw them in a bowl. Then I add some good sea salt, ground cumin, and garlic granules (not powder) to taste, then take a fork and mash it all together until blended. Sometimes I add in some diced red onion and tomatoes.

Answer 4

lime juice, cilantro, onions, tomatoes, avacodos, salt /pepper, garlic, woschire ( alittle of this), along with poblano pepper,(this is not hot) and jalapenos(depending on how hot),crushed red pepper spice too, if you want to make it hotter.
Use a little of everything, i suggest all fresh and dice finely, use roma tomatoes..but hey this is just me

Answer 5

mine isn't spicy, but tangy and salty, depending on HOW MUCH you use, so "to taste" add to smushed up avocados, lemon juice, chili powder, garlic salt or garlic powder (if garlic powder, add your own salt) The lemon juice keeps the avocados from turning brown. You could also add finely chopped onion and tomato.

Answer 6

I make one where I mash up an avacado, add some red pepper, water, lemon juice, salt, and sour cream (all in preffered amounts) and people like it!

Answer 7

One finely chopped onion
one Tablespoon chili powder
one teaspoon salt
One pint sour cream
one half cup salsa
Five ripe avacodos

The rest will be history.

Answer 8

Avocados

Lime juice (from a real lime)

Sour Cream - not too much

Salsa verde (green "hot" sauce)

freshly ground black pepper