Anyone have a good guacamole recipe?

Question

how important is the cilantro to this dish, I mean should I use fresh

Answer 1

I like Alton Brown's recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20356,00.html

The only thing I change is to use more lime juice, because it's the lime juice, in my opinion, that really brings out the flavor of the guacamole. You can skip the messy step of coating the avocado and then draining it, if you pre-chop your onions, garlic, tomato, before you scoop out the avacado. It won't have a chance to get brown. Then, just add lime juice to taste. I also just mash the avaocado in with the onion & garlic for more flavor, then fold in the tomatoes. You can use a little more cayenne, if you like, or even dice up some jalapenos into it for extra flavor and bite, if you want.

Personally, I really like cilantro. It has a very fresh green lemony flavor. Definitely use fresh, but only use the LEAVES, not the stems.

Do let it sit before eating it! It makes a big difference when the flavors of the spices and veggies sink into it.

I'll share my tip on LIMES for you, also. I use a lot of limes in my cooking and I also love tequila shots. Pick a fat lime with the smoothest skin you can find. They are the sweetest and juiciest.
Also, if you poke holes in the lime and put it in the microwave until it gets almost hot, you'll get a TON more juice out of it and it's a lot easier to squeeze. This works equally well with lemons.

Make sure your avocado is the perfect ripeness, also. If you get it a little green, you can just put it on your counter, like bananas, and it will ripen nicely for you. For quicker ripening, put it in a paper bag. I prefer to buy less ripe ones so that people haven't been squeezing all over them and bruising them. An avocado is perfectly ripe when it's skin is purple black and it yields slightly to a gentle sqeeze. Too much and it's overripe, but it should give to pressure.

Enjoy!

Polly

Answer 2

Avocado
Tomato
Onion
Jalapeno or other hot pepper seeded and finely chopped
Fresh Cilantro
Fresh Garlic
Lime Juice
Dash each of salt, pepper, chili powder.

Chop the ingredients (I would use a garlic press for the garlic). Mix together in a bowl and let sit for an hour so the flavors will blend. This makes chunky style guacamole, which I personally prefer way more than creamy style. If you really want it creamy you can always throw it in a food processor. Just so you know, before some other idiot tells you this, real guacamole does not have mayonnaise in it.

Answer 3

MEXICAN GUACAMOLE

2 medium avocados
1/2 tomato, chopped
1/4 onion, minced
squeeze of lemon juice
garlic powder
salt
optional:
some chopped cilantro
1/2 jalapeño, minced

Scoop the avocado out into a bowl using a spoon. Mash with a fork. Squeeze in lemon juice, add salt and garlic powder to taste, chopped tomato, minced onion, (chopped cilantro, minced jalapeño), and mix.
Tip: To keep the guacamole from turning brown, put the seed from one of the avocados in the bowl of guacamole. It keeps the guacamole bright green.

Answer 4

I can't stand cilantro, and this recipe has none of it! Yay!

Guacamole

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup finely-diced red 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.

--Ina Garten

Answer 5

Citrus Infused Guacamole

INGREDIENTS
2 avocados - peeled, pitted, and mashed
1/2 tablespoon lime juice
1/2 tablespoon orange juice
1/2 tablespoon pineapple juice
1/4 teaspoon ground cumin
1/4 cup coarsely chopped cilantro
salt to taste
1 teaspoon hot pepper sauce, or to taste (optional)
DIRECTIONS
In a large bowl, stir together the avocados, lime juice, orange juice, pineapple juice, cumin, cilantro and salt. Mix in hot pepper sauce if using. Serve immediately, or refrigerate until serving. Place one of the avocado pits into the bowl to help keep it fresh.


Tomatillo Guacamole

INGREDIENTS
3 avocados - peeled, pitted, and mashed
3 tomatillos, husked and chopped
1 red onion, finely chopped
3 roma (plum) tomatoes, seeded and chopped
1 tablespoon lime juice
1 teaspoon red pepper flakes
3 drops hot pepper sauce
salt and pepper to taste
DIRECTIONS
In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.


Gourmet Guacamole

INGREDIENTS
2 avocados, chopped
2 tablespoons salsa
2 tablespoons mayonnaise
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
salt to taste
DIRECTIONS
In a large bowl, mix together avocados, salsa, mayonnaise, chili powder and black pepper. Mix well and salt to taste before serving.

Answer 6

its simple
its tasty
its an old family recipe
2 or 1 avacados
3 spoonfulls of salsa
italian dressing (just a couple squirts0
and sometimes cilantro is tasty
and so is a little garlic

Answer 7

put da avacatos, tomatoes, seasoning (Criol) and viniger in da blender. mix. put it in a bowl and add a little sugar, salt, and dis might sound weird but cherry juice and lemon juice. good luck!

Answer 8

whenever i make it, i add:

avacados
salt
garlic powder
chopped tomatoes
chopped onions
cilantro

it makes it delicious and fresh and flavorful...yum.

my roommate just uses the packet of seasoning, that tastes ok too i guess.