I've only eaten guacamole 2 or 3 times in a sandwich, but was craving making my own and throwing it on a nice bun with some lettuce and tomato.

What are your yummy guacamole recipes? This could either start my love of guacomole, or sway me from it....The pressure's on!

And the avocado is ripe if it's dark green and slightly mushy? I really haven't eaten much avocado or guacamole, so I'm kind of a

 

My mom makes an awesome guacamole dip, with tomatoes etc...I'll post the recipe tomorrow.

I love avocados, the way I like them best is....you cut it in half the long way, and then pour some oil into the crevice then you can just eat it with a spoon. Try it sometime its soo good.

 

avocado should not be firm...softer is better, too soft and its not good.

i love makig guacamole...the key is using good limes, good salt (if not being eaten with chips), roasted garlic, fresh habanero (and other chilis). chunks is better than smooth.

 

I just like slicing the avocado and laying it on the sandwich!!

 

avocado, garlic, pepper and a diced scotch bonnet

 

Avocado, diced tomatoes, habanero chilli diced fine, onions, garlic, cilantro, fresh squeezed lime juice, salt and pepper

 

omg, i forgot the cilantro! a definite must!!!! tomotoes are ok too, as is lime juice.

 

Pretty straight forward, Edr0e has the combination down.

The keys, like others have mentioned.

Avocado with a slight give, you don't want it soft or over-ripe. Under ripe Avocado > Over ripe, IMO as it will quickly ripen once pitted/peeled. (Avocado doesn't actually ripen on the plant, you know... so "ripening" an avocado is nothing like "vine ripening" a tomato...).

Tomatos... make sure you seed & core them. You want the flesh, the meat of the tomato... not the juice/seeds.

Chile's... when dicing... be sure to remove the seeds, the pod, and the inner membranes (or ribs). This is where most of the heat is concentrated and unless your guests LOVE LOVE LOVE capsaicin, you really only want the heat from the flesh.

Onions, I prefer spanish red... however most white varieties will do. I'd avoid the sweeter types such as Vidalia. I dice them super-fine when adding to guacamole... it helps the flavors blend, IMO (not scientific).

Garlic... can't really mess this up.

Cilantro - PERSONALLY, I hate Cilantro with a passion. I try to use it over and over again, but I just hate it. It tastes like soap. www.ihatecilantro.com is my new favorite website. If you or your guests don't like Cilantro, you can substitute it with a lesser amount of italian flat-leaf parsley. Personally, I skip the leafy stuff altogether. Maybe just a small pinch of parsley or cilantro for color/texture... but i try to leave the flavor out.

Limes, I usually use the juice of about 1 medium lime per 4 medium Avocado. For an unexpected punch, dice some lime into the guac...

Salt/Pepper... use Kosher salt and fresh ground black pepper. Remember, you can always add more later. Too much of either can ruin the whole thing.


Like was also said, chunks are better than mush. I usually mash half the avocados to a somewhat cremy consistency, with small chunks still visible, and then barely mix in the other half. I like the contrast.


Last, if it's going to be sitting for any length of tiem... make sure that you add some more lime juice over the top of the guac... it will keep it from browning. If refridgerating, place plastic wrap right on the surface... it will keep it from forming a skin and help keep it from seperating. It will only keep in the fridge for about 12 hours, imo.

 

wtf? cilantro a must but lime juice and tomatos OK? you're crazy. guacamole is not guacamole without lime :P

 

exactly. I often skip the cilantro as well. Also, what you are going to use the guac for plays a crucual role, especially in mixing. I've found that for sandwhiches a smoother blend goes over better. Just mix the avacado over and over again and it will become creamy in texture. If this is for a dip then keep it chunkier.

 

gotta have fresh squeezed lime.

And for the tomatoes, what I do is after I dice them I rinse them under cold water and then squeeze them in paper towels till their fairly dry. I hate watery guac

Roasted chipotle works good too if habs are too hot for ya

 

^ good point. i think of Guac as dip primarily. i usually make other avocado sauces for main dishes/etc, and yes, these i make creamy in a food processor... usually WITH creme of some sort.

 

Serrano chiles work as well. I usually add a bit of sour cream Gives great texture and flavor as well.

Use lime juice sparingly, it is used to keep the oxidation to a minimum on the avocados. Flavor wise it shouldn't even be really noticable, unless of course you are making a citrus infused guac which is a whole nother recipe...

Since soopa mentioned capsaicin, check out this stuff its 16,000,000 scoville units... Stuff is so hot you have to wear gloves and tweezers when handling it.

http://www.hotsauceblog.com/hotsauce...roduct-review/
Scary stuff eh soop?

 

^-that heat is crazy. I remember in the other hot sauce thread (or the doritos one...) i thought that The Source had the most scoville units (a mere 7.6 million) then the 16mil one surfaced...holy shit!!

 

Don't necessarily agree about the lime. I personally think it should add flavor, as do others here it seems. To prevent oxidation you really need very very little, and then why even use fresh?

 

High acidity of the lime breaks down the avocado and tomatoes making for a slushy guacamole.

If you want tang but with a little twist to get the palate and mind thinking... try lime juice + Pineapple juice + orange juice+ diced kiwi's. remember guacamole shouldn't contain a lot of liquid.

of course limes add to the flavor, my arguement is that too much will overpower the guacamole

 

The acid content of a Lime breaks down, in a short few hours, a Tomato - which is also of high acid content? I just don't buy it.

If anything the acidity of both the tomatos and the limes will balance the alkalinity of the Avocados.

Anyway, this one could easily spin out of control... it's already headed in the direction of the last one.

Again, the basic contents of the recipe are right. Flavor it as you see fit. Like I said, I find the ratio of 1 lime to about 4-6 Avocado (depending on size) fairly advantageous.

I would skip fillers such as sour cream or any dairy product. The fat content of the avocado is far healthier than that of dairy, savor it.

 

catching the edit,

yes... i agree with you there. too much lime could overpower anything.

like i said, which you classically questioned, i find the ration of 1 lime to 4-6 avocado ideal.

 

its very simple, avocados, onions, tomatoes and any kind of pepper. Cut em all into little pieces and smash the guacamole. Mix it all together and voila! u got guacamole....

 

Basically dont let your guacamole sit at room temp longer than 4 hours, or in a fridge longer than a couple days because it will go bad. Add lime juice as needed, plain and simple. Its what you prefer in flavor.

Each to his own. Its just a suggestion...

 

Agreed. Any more than 4 hours at room temperature would be bad.

Personally, I've never found guacamole left in the fridge for more than about 12 hours any good either.

 

usually i'm too lazy, and just mix avacados with a GOOD salsa.

salsa would have most of the ingredients you'd want, add some extra limes or vinegar to taste and to help keep it from turning brown, maybe some salt, cilantro whatever else.

 

I think its safe to say we have beat the recipe to the ground.

<-- loves guac

 

Soopa, that recipe sounds so good.

SS, we're making it this weekend.

 

I can't believe nobody has mentioned that to make the guamacole last longer, you have to leave the avocado pit in it. This and the lime juice will preserve it longer, otherwise turns black easily enough.


http://www.straightdope.com/mailbag/mavocadopit.html

 

Get a brick and mortar....

 

search noob

https://acurazine.com/forums/showthr...ghlight=recipe

https://acurazine.com/forums/showthr...ghlight=recipe



how have you gone through life having guac so few times

 

i'm w/ most here and say a big hell no to celantro in my guac


also, i've used orange juice instead of lime juice on a few occasions w/ great results

 

^ could work. i've used orange juice in other avocado based recipes, goes well.

 

BTW,



BRING THE FOOD FORUM BACK!!

 

Hmm didnt think about that. If for some reason the entire avocado doesnt get used I leave it on the pit. On those rare occasions when the guac doesnt get eaten I'll try this out.

 

Did you actually read that article?

Leaving the pit in is a MYTH.

All it does is prevent oxygen from reaching whatever surface area it covers. Preventing oxidation.

However, plastic wrap works BETTER for this purpose.

Leaving the pit in is a wives tale.

 

One thing you guys might want to try to add is a bit of Cojita cheese.

 

Does it work? Yes. Does it work for some really cool and exotic reason? No.


it said the pit helped prevent oxidation.

 

right, in which case... plastic wrap is a far better substitute!

 

^ Leaving the pit is a moot point. Plastic wrap works better.

 

Was never really something we made growing up. In fact, I don't ever remember having avocado in the house when I was young.

I've had it a few times on a sandwich with sprouts, tomato, etc ( ) and it was great. Tried just plain avocado on its own a few times over the years and never really liked the taste. Could've also been that the avocado I chose wasn't ripe or that was overly ripe.... I dunno.

Made avocado-mushroom-barley soup with friends once and loved it! It had other ingredients, obviously, and it was great. Was a thick soup with all fresh ingredients. Yum.

 

 

I guess that's one of the things Cali has spoiled me w/, all types of vege's and advocado trees on every block.




Best thing about avocado's is you can leave them on the tree for 6 months, they don't start to ripen till you take them off

 

What is the trick to picking a good avocado at the store?