Someone give me the best damn guacomole recipe.?

Question

Thanks=)

Answer 1

Here is a couple you will like . Maybe do a batch of each :)

Guacamole Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Latin Chic





2 ripe avocados, peeled and pitted
1/4 cup peeled and finely chopped Italian plum tomatoes
4 teaspoons seeded and minced jalapeno pepper
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
2 teaspoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon salt
6 turns freshly ground black pepper
1/4 cup sour cream

In a bowl, mash all of the ingredients together with a fork or potato masher until thoroughly blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.


Chunky Guacamole Copyright 2005, Ellie Krieger, All rights reserved.
Show: Healthy Appetite with Ellie Krieger
Episode: Right On Budget







2 firm-ripe avocados, diced (1 1/2 cups)
1/3 cup chopped red onion
1/4 cup fresh cilantro leaves, coarsely chopped
1 1/2 tablespoons fresh lime juice
Salt


In a medium bowl, combine all the ingredients and toss gently to combine.

Answer 2

This is from Nigella Lawson and I think it's better than even mine!

Ingredients
3 ripe avocados
scant teaspoon salt
3 to 4 limes, juiced, to taste
4 tablespoons fresh coriander, chopped
1/2 fresh green chili, or to taste, minced
4 scallions (white and green parts), finely sliced

Method
Get everything, except the avocados, prepped when you get home. Just before you want to eat, peel and stone the avocados and put the flesh in a bowl. Don't worry about how pulpy you make the avocado, as it will be mashed. Dissolve the salt in the lime juice and pour it over. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture. At all costs avoid turning it into a smooth puree; by its nature the avocado will be smooth anyway, but you want as many soft but form-holding clumps as possible.

Answer 3

I would follow Thomas S recipe for Guac which is exactly how I always make mine with a couple of exceptions. I prefer finely minced red onion over scallions. I normally add three more ingredients to the recipe that Thomas follows:

1 garlic finely minced
1/8 teaspoon ground cumin
pinch ground black pepper

And occasionally I had a fourth if I'm in the mood:

1 plum tomato, deseeded, finely chopped

A trick I learned from an older Mexican woman, don't throw out the pit of the avocado. Store the pit in the same bowl storing your ready made guac, I'm not sure if this is true or not but I was told it helps to preserve it.

Answer 4

Mine is simple. It starts with great avocado, soft but still firm, not mushy (that is a must). I always choose my avocados rock hard and let them ripen at home on the counter.

Scrape the avocado into a bowl, squirt a little lemon juice on it. Salt, pepper and garlic powder it up nicely. Add large dollop of sour cream and mash together real well. If you like your guacamole chunky, leave some chunks. Add a little spicy salsa to the mix. Sometimes I add finely chopped onion to the mixture. Serve with your favorite chips or like my kids just eat it straight out of the bowl.

There you are ready to enjoy.

Answer 5

INGREDIENTS
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
DIRECTIONS
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Answer 6

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

I start with a good green chili salsa, about 1/2 cup for 2 avacados. Juice of a lime and salt and pepper to taste. The salsa already has onions garlic and chilis in it, eliminating all the chopping! Just mash the avacado and mix the rest in! Simple as that.

Answer 8

I don't know if mine is the best..BUT, everytime I serve it, it draws rave reviews.

2 avocadoes, very ripe
1 jalapeno peppr, seeded and chopped
4 cloves garlic, minced
1 roma tomato, chopped
1 onion, chopped
salt to taste
juice from 2 limes

mash all together. Pretty simple. DOn't make it too far ahead or it will turn brown. If you must make it a few hours ahead, place one of the avocado pits in the center of the guac, this helps keep it from turning brown.

Answer 9

5 HAAS AVOCADO NICE AND RIPE PLEASE...................1 ONION DICED,..............6 JALAPENOS,DICED SEEDS AND ALL.................... AND CILANTRO ALL OF IT ............1 LIME..........AND A LITTLE OLIVE OIL AND SALT......................MASH ALL TOGETHER AND SERVE ........ I ALSO MAKE MY OWN CHIPS WITH THIS JUST FRY TORTILLS IN HOT OIL TILL LIGHTLY BROWN......... .I MAKE THIS WITH MORE JALAPENOS ,FOR IT TO BE SPICY, CAUSE SOME JALAPENOS HAVE NO HEAT TO THEM ...................