Does anyone have a good guacamole recipe?

Answer 1

an ex of mine (just happens to be 1/2 mexican) used to make a completely delicious guacamole....even my family liked it & they don't eat guacamole! there's not a particular measure to any of the ingredients so it's basically just to your taste. Peel & de-pit a few avocados, chop up some onion, tomato & a jalapeno (no seeds, that's what makes them super hot), add salt, garlic or garlic salt/powder (optional), a few squirts of lime juice (prevents the avocado from turning brown) & grate some queso fresco (a good white mexican cheese) into it. Mash it all up as much or as little as you like it (depends on whether you like chunky or not) & there ya go....yummmmy guacamole made fresh. Enjoy!!

Answer 2

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

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.

Answer 3

2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste

Peel avocados and remove the pit
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients.
Serve cold with tortillas

or...

2 ripe avocados
1/3 cup salsa (or to taste)

Mash avocados.
Add salsa.

Answer 4

Usually I do it by taste. I get a couple of avacados and cut them up and mix in some chopped up tomato, onion, garlic salt (or if you have it you can go with fresh garlic crushed and then finely finely minced) and a dash of lime juice to help the avacado keep from turning brown too quickly. Is up to you how much of each ingredient you feel you will like in the mix. I don't reallly enjoy a lot of onion, so I cut it very thin and in small pieces. I like a lot of tomato so I will even add some salsa to it as well. Don't go too light on the salt because without salt it just really feels like it doesn't have a lot of taste. The garlic gives it a really good taste. Oh yes and it is up to you how much you mash up the avacados. I prefer small chunks left in it, but not everyone does.

Answer 5

You know, sometimes a simple recipe is the best recipe. When we were in Mexico, a fellow prepared our guacamole right at our table and I have been making it that way ever since. 1 avacado, mush with fork(or 2 knives is how they did it) mince a clove of garlic into the avacado, salt and pepper to taste and squirt a bit of lime juice in it. Its done! Its the healthiest recipe I've ever used - no mayo. Bon apetit.

Answer 6

Cut the avocados in half and scoop out into a bowl. Mash it with a fork or clean hands, then add diced tomatoes, fresh cilantro, lime juice, diced white onion, and garlic powder. Then add salt to taste. If you want a more Americanized creamy version, add a tablespoon or 2 of sour cream to this. I never use specific amounts of the fresh ingrediants, I just do it to taste.

Answer 7

i always take four or five avocados scooped out of the skin. with a potato masher i mash in garlic powder, lime juice from one small lime, and pace salsa (medium) small jar. and mash all the ingredients together. and if you are going to store the rest in in the fridge over night be sure to place the core (pits) on top of the guacamole to keep it from turning brown.

Answer 8

dice up red onion quite small and rinse it twice in cold water, then mix with finally diced tomatoes, bell pepers (I use orange or green), chopped cilatro, very finely minced chilis and garlic. salt and a dash of cumin and lime- Then add avacado, I mash halve and dice half as I like it abit chunky - you want about 2-3 parts avacodo to 1 part of the mix of tomatoes ect

Answer 9

4 avocados (ripe)
1/2 C salsa cruda (fresh tomato salsa with onions etc.)
1 minced jalepeno pepper (seeded)
2-3 cloves garlic minced
juice of 3 limes (squeezed in advance into a good sized glass or plastic bowl)
salt and pepper

cut the avocados in half lenghtwise, remove pit*
scoop out flesh with a large spoon and drop into bowl with lime juice

mash avocados lightly with potato masher or fork

add salsa, garlic, chili pepper, and season with salt and pepper

stir lightly, place in smaller bowl with tight fitting lid, push saran wrap down into the surface of the guac to minimise air contact, push out the air bubbles and cover, should keep 3-6 days

* to remove pit from 'cados, once cit in half lengthwise, with a thick towel in your hand, and the half with the pit held in the towel, pit up, strike with sharp knife firmly right into pit (the towel will protect your hand from misses).
once knife is stuck in pit, turn gently to release pit from flesh, grasp knife from blunt side and squeeze pit with thumb and forefinger, pit should pop off knife easily.

Answer 10

I don't really measure anything, but here is a list. Adjust the quantities to suit your tastes.

avocado
garlic powder
salt
salsa
lime juice

Zap it a few times in a food processor or mash by hand.