Guacamole?!

To be honest I normally cheat...but I like it more than most "authentic" versions I've had/made -

Avocado + Salsa (whatever I have handy) + Squeeze of lemon/lime + dash of tobasco

Then on top of chicken, hamburger, a salad, or just plain

Avocado with the TrueLime lime/garlic/cilantro powder, salt, and a little fresh tomato salsa. Totally not authentic, but yummy.

IAmAPearl wrote: »

Avocado, cilantro, tomato, salt, onion, jalepeno

Yep - I've also seen recipes where steamed asparagus or peas are mixed in half and half with the avocado to cut down the calories, but I've never tried them.

I usually just mash avocado with lime juice. I'm too lazy to make the entire guac.

I tried Hungry Girl's Mock a Mole and it is good. But I usually make it like this: soupspiceeverythingnice.blogspot.com/2014/05/guacamole.html

Avocado with chopped hard boiled egg, chopped onion, lime, salt and oregano.

Just with chopped tomato, onion, and a pinch of garlic salt

Chef here... And I was inspired to be one by the flavors and culture of Authentic Mexican cuisine.

Great Guacamole doesn't happen by chopping ingredients, throwing them into a bowl, and wishing for the best. You must build the flavors. Fresh, vibrant, succulent flavors... not processed, powdered, shortcut flavors.

Ingredients:

3 Haas avocados (black skin, semi-soft to touch, not too hard or soft)
1/2 medium chopped white onion (not yellow, red, sweet, Vidalia, etc.)
1/2 cup cilantro leaves (loosely packed and then minced very finely)
1 very finely minced orange habanero or green serrano chile (jalapenos are far too mild)
1 plum tomato
1 lime
Kosher salt

Procedure:

1) Using a mortar and pestle (http://guacamole-recipe.net/files/2011/01/molcajete-mortar-pestle.jpg), mash the following ingredients to an Emerald colored paste: 1 heaping tbsp. chopped white onion, 1/4 cup finely chopped cilantro leaves, 1 tsp. kosher salt, and very finely minced chiles (1/2 habanero or 1 whole serrano). You can keep the seeds. They won't harm you.

2) Chop tomato into 2-3 cm pieces, while removing & discarding the juice and seeds. Lightly season tomato with salt and set aside.

3) Slice the avocados in half lengthwise. Hack your knife into the seed, pry out, remove and discard. Slice the avocado while in the shell into cross sections. Scoop out with a large spoon into a large bowl. Squeeze the juice of 1/2 lime over the avocado.

4) Add the chile paste mixture in step 1 to the avocado. Mash lightly with a cheap, handheld potato masher to combine the ingredients. Do not overmash into a toothpaste texture; you want some chunks.

5) Correct seasoning by adding more kosher salt or more lime juice, to taste. Garnish with the chopped tomato, extra onion, cilantro, and chile if desired.

It should look like this:

http://www.appforhealth.com/wp-content/uploads/2014/01/guacamole.jpg

Make pico de gallo (equal parts diced onion and seeded Roma tomatoes, mixed with some finely diced jalapeño if I feel like it, cilantro, lime juice, bit of salt)
Roughly mash avacado and mix in some of the pico de gallo you just made
Taste and adjust, I usually wind up adding a bit more lime juice and maybe some more salt.

avocado, white onion, tomato, jalapeno, cilantro, salt, squeeze of lime