Anyone have a recepie for quacamole?

Question

Home made quacamole... nice and spicy.

Answer 1

This is from the Barefoot Contessa, and it is the best that I have ever made!

Guacamole

4 avocados

3t lemon juice (1 lemon)

8 dashes Tabasco sauce

½ cup small diced red onion

1 lg garlic

1 teaspoon salt

1 teaspoon pepper

1 med. Tomato seeded and small diced

mash avocados with your hands. Add rest of ingredients.

Answer 2

I used to be a chef. Here is my favorite guacamole recipe:

2 avocados, pealed and seeded (of course)
1 medium tomato, diced
1/2 small white onion, chopped
1 lemon
1 large pasilla chili pepper, roasted and seeded (you can substitute a small can of Ortega diced chilis in a pinch, but who wants to?)
Tabasco Sauce
Garlic Powder
Salt
Pepper

In a large cereal bowl or a small mixing bowl, mash the avocados with a fork until coarse; there should be some small chunks in it when you are done. Use the fork to stir in the diced tomatoes. If you are using the pasilla chili, dice it and stir it in with the fork; otherwise, use the Ortegas. Stir in the onion. Halve the lemon and add all of the juice. The best way to do this is by squeezing it over the fork to catch the seeds. Stir the lemon juice into the guacamole.

Now comes the hard part. I recommend having several chips or spoons handy as you will be tasting the mix, and you do not want to introduce bacteria into the guacamole, especially if you are going to save it for later.

This is totally subjective. Add salt and pepper to taste, stirring it in with your fork. Also, add about 1/8 to 1/4 teaspoon of garlic powder. You can use mashed garlic, but I have found the powder works better. Finally, start by adding about 1/4 teaspoon of Tabasco, and then add more to taste if it's not quite fiery enough for you. Generally, the ingredients you will need to adjust are the salt, the garlic powder, and the Tabasco, so these are guidelines but add more or less to taste.

Here's a hint: If you are storing it for a while, don't add the lemon juice until the end. After you have combined all of the other ingredients, smooth the guacamole in the bowl and then top with the lemon juice. The lemon juice will keep the avocado from turning brown while you store it. Then, just before serving, stir in the lemon juice and you will have a great treat.

Answer 3

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


Peel avocados and remove the pit (see below for a neat idea on how to use the pits)

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

Answer 4

This is an awesome guacamole...if you want to turn up the heat a little more, add a little more jalapeno!

1 small ripe Haas avocado
1 tablespoon minced jalapeno pepper
2 tablespoons minced red onion
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt

Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste.

Yum!

Answer 5

Perfect Guacamole Recipe

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.

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.


WARNING: DELICIOUS! MY FAVORITE!

Answer 6

5 avocado
1 large tomato - diced
1 sm Spanish onion - diced
Cilantro - 1 handful roughly chopped
Juice form 1/2 a lime
Kosher salt
Minced jalapeno (optional)

Cut the avocado up into chunks, add jalapeno, then mash. Add salt to taste. Fold in tomato, onion & cilantro. Juice the lime with a fork into the mixture.