Guacamole?!
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Replies
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Avocado, hot chunky salsa, lemon, salt, garlic powder if the salsa isn't garlicky enough. I will accept it with lime instead of lemon, but absolutely never with cilantro.0
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I get lots of compliments on my guac recipe. Avocado, plenty of lime juice, cilantro, grated onion (I use a microplane grater so you get a mild onion flavor without the strong punch from biting into a chunk of onion), salt, cumin (not too much), dried cayenne. I also love to mix in halved or quartered grape tomatoes because they add volume & texture and the sweetness really sets off the flavors.0
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Avocado, copious amounts of super-soapy tasting cilantro, lime juice, raw garlic and onion, habanero, tomato, salt and pepper.0
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seriously. I cheat. salsa, avocado, lime, salt and pepper,garlic powder and cilantro.0
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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
wrong.0 -
I don't measure, but I use avocado, fresh lime juice, cilantro, minced garlic, chopped onion, jalapeño, salt and optional tomato! It's how my family has always made it
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Recipe
Pico de Gallo and Guacamole
Prep Time: 30 Minutes Cook Time: Difficulty: Easy Servings: 8
Print Recipe
Ingredients
◾ FOR THE PICO DE GALLO:
◾5 whole Plum (roma) Tomatoes
◾1/2 whole Large (or 1 Small) Onion
◾3 whole Jalapeno Peppers
◾ Cilantro
◾ Lime Juice
◾ Salt To Taste
◾ _____
◾ FOR THE GUACAMOLE:
◾3 whole Avocados
◾ Pico De Gallo
◾ Lime Juice
◾ Salt To Taste
Preparation Instructions
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.
I add sour cream to mine...because I love it...and I add it to anything I can.
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Avocado, tomatoes, salt, lime juice. Maybe some cilantro. Anything else is too much.0
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i recently tried baking them with eggs in them... pretty good0
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JustinAnimal wrote: »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
wrong.
Come at me, bro... you have no idea.
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still wrong.0
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Lol you are just instigating now...
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Favorite way to prepare it? GO!!!
What I do s super simple and I love actually being able to taste the lime instead of it just being used to keep the guac from turning brown. Mush up a few avocados with a fork to your liking, add a hint of salt (or salt substitute ), add lime to your liking, and a hint of garlic powder. It's the perfect light recipe and if you like it the American way with chunks of onion and tomatoe you can add that too:)0 -
What I do s super simple and I love actually being able to taste the lime instead of it just being used to keep the guac from turning brown. Mush up a few avocados with a fork to your liking, add a hint of salt (or salt substitute ), add lime to your liking, and a hint of garlic powder. It's the perfect light recipe and if you like it the American way with chunks of onion and tomatoe you can add that too:)0
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