GUACAMOLE - HERE!

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  • paperstars
    paperstars Posts: 76 Member
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    I add in diced tomatoes and onions, some corn, and cumin, chili powder, and garlic salt. I'm pretty sure it needs lime juice, but I never have any on hand.
  • InkedBeauty89
    InkedBeauty89 Posts: 114 Member
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    These all sound so good!
  • galegetsthin
    galegetsthin Posts: 1,352 Member
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    2 avocados, juice of half a lime (and a little squirt of lemon to help the color stay greener), a handful of diced tomato, diced red onion, a minced clove of garlic, chopped cilantro, a tiny bit of cumin and sea salt........ Turns out perfect. Sorry. I don't measure foods when I cook. I am a pinch and handful Italian woman.
  • kelseyhere
    kelseyhere Posts: 1,123 Member
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    I agree, the secret to a great guac is cumin! Fresh cilantro makes a big difference too. Fianlly, I prefer lime over lemon juice, but lemon is fine too.

    Here's my recipe:

    5 avocados
    juice of 1 lime
    2 roma tomatoes, diced (optional)
    2 cloves garlic, minced
    about 3-4 tablespoons fresh cilantro
    1 tsp. cumin
    kosher salt to taste
    1/2 tsp. pepper
    1 tsp. cayenne or other chile powder (I live in the SW so there's always a good selection of different local chile powders- experiment to see which you like best!)

    Put everything in a bowl and gently mash to keep a chunky consistency. Add more lime juice to keep from browning. Should last in the fridge for 2-3 days.
  • 3dogsrunning
    3dogsrunning Posts: 27,167 Member
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    The chef at my favorite local restaurant swears by cumin but i don't care for it as much.

    I'm with him/her. I think a little cumin makes all the difference!!

    He is a pretty incredible chef. I think I am just used to "mine" now. Maybe I'll give it a try next time I make it.
  • slimmergalpal
    slimmergalpal Posts: 235 Member
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    bump for later
  • sunshinesquared
    sunshinesquared Posts: 2,733 Member
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    Bump! These ALL sound good, thanks!
  • mommaPeach72
    mommaPeach72 Posts: 30
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    I absolutely love Guacamole!! Thanks for the great recipes. For those who are wondering about Cilantro, here's a link http://en.wikipedia.org/wiki/Coriander

    I don't particularly care for the taste, but lots of people love it.
  • luvgreen25
    luvgreen25 Posts: 202
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    I just got this recipe from my brother's girlfriend last weekend...

    6 Avocados, mashed
    2 limes, juiced
    1/2 can of Rotel Hot Diced Tomatoes
    2 Roma tomatoes, seeded and diced
    1 envelope of hot guacamole mix
    Red pepper flakes, to taste
    Cilantro, to taste
    Cumin, to taste
    Salt, to taste
    Pepper, to taste

    Best if refrigerated overnight. I like to leave the avocados a little chunky, but you can mash them to whatever consistency you want. Makes a lot - if you have leftovers, be sure to squeeze a bit more lime juice on top so it doesn't turn brown.
  • auroranflash
    auroranflash Posts: 3,569 Member
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    Avocado, sliced, still chunky
    Diced tomato
    Diced red onion
    Cilantro
    Drizzle of lime
    Sea salt

    Perfection. :love:
  • thomakg
    thomakg Posts: 69 Member
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    Mine's always different, depending on what's in the fridge - but I love chunking it up with finely diced tomatoes, peppers, garlic and onion - to a base of avocado with lime - oil rarely - cilantro usually - a dash of pepper or salt if you feel like it...well, you get the picture...Oh, and if you make it ahead and want it to stay green (and not turn brown) save the pit and put it in the bowl. Mother nature's magic!
  • scs143
    scs143 Posts: 2,190 Member
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    4 avocados
    1/2 red onion chopped
    1 tomato chopped
    generous handful of cilantro chopped
    juice of 1 lime
    salt to taste.

    Amazing every time.
  • Southernb3lle
    Southernb3lle Posts: 862 Member
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    Bump
  • Annitte
    Annitte Posts: 37 Member
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    Avocado and Tortilla Soup Recipe

    Prep Time: 20 minutes

    Ingredients:

    1/2 cup onion, minced
    3 cloves roasted garlic
    1 Tbsp. olive oil
    1 (15 1/2 oz) can of tomatoes in juice, diced
    3 pt. chicken broth
    1/4 cup coarsely chopped cilantro leaves
    1/2 tsp. seasoned salt with red pepper
    frying oil
    10 corn tortillas (day old) cut in strips
    2 ripe, Fresh Hass Avocados, peeled, seeded and cubed or sliced
    2 cups queso fresco cheese, crumbled
    2 limes, quartered

    Instructions:

    In a skillet sauté onion and garlic in oil 1 to 2 minutes or until onion is transparent.
    Place sautéed onion and garlic mixture with tomatoes in juice in a blender and blend for 30 to 45 seconds.
    In a stockpot combine puree mixture, chicken broth, cilantro, and seasoned salt.
    Bring to a boil, reduce heat and simmer 10 minutes longer.
    Meanwhile, heat 1/2-inch oil in a small saucepan.
    When hot, add tortilla strips a few at a time and fry, turn at least once; cook 1 to 2 minutes or until golden brown.
    Remove from oil with tongs. Drain on paper towels.
    Place equal portions of cooked tortilla strips in shallow soup bowls.
    Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.


    * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
  • tjstieren
    tjstieren Posts: 44 Member
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    bump
  • Panda_1999
    Panda_1999 Posts: 191 Member
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    Yummy, this thread is making me hungry :drinker:
  • ysamatar
    ysamatar Posts: 484 Member
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    Yummy! Bump!
  • INFJ
    INFJ Posts: 86 Member
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    I almost got to try one of these guacamole recipes here tonight... but my boyfriend beat me to it and made his own! So ticked!!! LOL
  • stomachflu
    stomachflu Posts: 134 Member
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    Bump!
  • onyxgirl17
    onyxgirl17 Posts: 1,721 Member
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    bump

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