You might also want to tell us how you made your guacamole... so that we know what you want
Here's my typical process for avacado making... of course, you can always add or remove whatever components you don't like (unless it's the avocado).
1/4 red onion, finely diced
2 cloves of garlic, finely minced
1 small tomato (I like roma, and scoop out seeds and juice if you want it to be drier, though I've never had wetness problems), finely diced
1 handful of cilantro, finely minced
1 jalapeno, finely minced
1 lime's juice (reduce amount if you want it to be less moist... but it usually turns out relatively dry anyways, never soupy)
salt and pepper to taste
1 tsp cumin
I was going to post my version, but realized it was almost identical to this one. I usually add a little bit of hot sauce and don't add cumin, but I bet it tastes good. I like good, ripe juicy tomatoes....and you must have ripe Haas avocados. Any other kind of avocado just doesn't make it (maybe that was the reason the OPs recipe flopped).
re: janet of reno
Possibly because I'm living way up here, I've never seen a non-Hass avocado. What other types of avocados are available?
And I've tried making guacamole with non-ripe avocados (at the insistence of my friends despite my telling them that they had to wait a couple of days) and they were almost impossible to cut, deseed and mash... which makes me wonder why people would even try to continue at that point in time (unless they had a food processor).
The two major categories of avocados are the bumpy skinned, oily type (such as Hass) and a smooth, thin- skinned watery type (Fuerte and Zutano are the two big names). I believe that the thin skinned type are generally grown in Florida (although they have been grown successfully in Southern California) and the bumpy skinned types are generally grown in California. My father has grown both and I can tell you that there is no comparison. Hass are head and shoulders above any of the smooth skinned varieties.
I love my guacamole, even if sour cream isn't completely purist.
I just mash an avocado or two with some chopped onion, a few spoonfuls of a good salsa, a chopped garlic clove, a few spoonfuls of sour cream and plenty of lemon juice and salt. Just keep tasting and adjusting until it feels right -- you'll know when you have the urge to devour the whole bowl at once.
I've found that the taste of guacamole is affected most by the avocado itself (not a revelation, but it's often the cause of disappointment). From my experience, I prefer Haas to Fuerte. Also, seemingly normal avocados can sometimes be watery and devoid of flavor.
Assuming, though, that you are starting with good fruit, I make some pretty killer guacamole using something close to the following recipe. I never measure, so the specifics here are really just estimates.
5 ripe Haas Avocados
1/2 cup chopped tomato (seeds removed if there are a lot)
2 Tbs Miracle Whip (or Mayo, if you prefer)
1 tbs deli mustard (or Dijon)
1 or 2 green onions (chopped)
2 cloves garlic (chopped)
finely chopped jalapeno (to taste)
cilantro (chopped) to taste
[OR a really good fresh salsa, if you prefer)
Hot Sauce (I prefer Cholula) to taste
Lime Juice to taste
One important thing, too, is that I prefer to use a serving fork to cut up the avocado as I mix the ingredients in. That leaves larger pieces in the final product. Not mashing the avocado provides more texture and more pure avocado taste.
Wow! Why did I start a new round of the South Beach Diet this week?
I know it's not 'authetic' with mayo or mustard, but I wouldn't banish it all the way to 'avocado dip'. Seriously, are there any more authentic additions to add the slight sweetness and texture of Miracle Whip (Mayo) and the bite of mustard? Or am I over-ingredienting for no apparent reason?
My principle - keep it green and simple. So, ...fork-mashed avocados, with a spare amount of lime juice, green salsa and/or green hot sauce, some shreds of onion or minced green onion for a flavor hit, and salt.
Nothing red (like tomatoes) goes in to ruin the color. And no garlic to overwhelm the delicacy. And no cilantro to mess up the texture.
That's it. And frevvinssake don't put that stupid pit in the bowl!
Make it just before serving - guacamole doesn't like to sit around, and be sure to include pieces of jicama on the tray of veggie dippers.
I'm with you, Sharuf. I used to be a "Guacamole = Avocado + Salsa Fresca" person. I still make it that way when the avocados are not the best, but when I get good fruit I just go with the following...
Fresh Lime or Lemon juice
Jalapeño or serrano, chopped
Garlic (just a bit)
There's no precise ratios, but approximately 2 avocados : 1 lime : 1 tsp salt : 2 Jalapeños (4 serranos): 1 small clove garlic is about right. I like it somewhat chunky.
If the avocados aren't the best, I may also add:
White onion, chopped
Hot sauce (e.g., Cholula)
But I NEVER add cilantro, nor mayo, nor sour cream.
Roast 6 husked/rinsed tomatillos, 2 serranos, 1 unpeeled clove of garlic and 1/2 white onion under the broiler, turning once until somewhat blackened - about 6 minutes.
Peel the garlic, stem and seed the peppers and put everything in a blender/food processor along with 1/4 cup chopped cilantro and the juice of 1/2 lime. Blend into a puree.
Fold the puree into 2 coarsely mashed avocados. You want to buy almost black, pebbly skinned Haas avocados that are slightly soft to the touch. Add more lime juice and salt to taste.
Sometimes I add some queso fresco as a garnish to the finished guac.
I love guacamole because of the avocado.
I like a Haas avocado that is ripe enough to slice with little resistence, not yet harboring brown spots, but possibly with a hint of bacon flavor due to aging. You can add stuff to it for variance on original flavor.
Saw this due to your post, maya. Just thinking, but there IS a how to video clip available there. http://www.avocado.org/avocado-facts/guaccentral/
I just sliced and fanned my half avocado this morning and used it as an edible garnish next to a small amount of cheese tortillini in a light pesto sauce with a dash of cream and two 4-oz calimari steaks (lightly dusted in tapioca starch and pan fried in Canola cooking spray) (a blast of protein 34 gr.!) (all from Trader Joes, including homemade pesto with fresh basil, pine nuts, garlic, and salt
We made a guac dip with Hass avocado and pesto a few years ago and the taste combination is still good, IMO.
I'm definitely interested in trying some of the CH posted recipes! My mom used to make guac for us sometimes with cottage cheese - I like large curd.
Avocado nutrition facts at http://www.thefruitpages.com/chartavocado.shtml
re: kc girl
Well, "Saw this due to your post, maya. Just thinking, but there IS a how to video clip available there. http://www.avocado.org/avocado-facts/guaccentral/ "
Thanks to site updates, there WAS a video clip. That lacking, is is still quite a wonderful website.
Now, what to do with the other half of my avocado!
My Favorite Guacamole
6 avocados (Haas, giving but not mushy)
1 clove of garlic, minced (roasted gives a nive flavor)
¼ cup of red salsa (Timpone's, is good also Joe T Garcia's or your own homemeade)
cilantro to taste, NO STEMS
1 roma tomato, diced
1 medium yellow or white onion , diced
1 dash kosher salt
juice of 2 small juicy limes
½ of a jalapeno (diced, remove seeds and veins for less heat, can be roasted)
Grab a medium-large bowl.
Seed the avocados and put the avocado flesh in the bowl.
Mash the avocado into big chunks with a fork or the side of a wooden
Add the rest of the ingredients.
Gently fold the ingredients together with the occasional mashing. The goal is not to make avocado cream cheese like some stores will sell you. If you want this, go to Taco Bell where you can get the guacamole out of a caulk gun (caulkamole). I try for delicious chunks!
Some people add:
More lime juice, cilantro, roasted serrano chiles (instead of jalapenos), more fresh tomatoes, dashes of Tabasco or Arizona Gunslinger, a pinch of cumin, cayenne or sugar.
Thanks for the tips everybody.
I made some last night and it was much nicer. I just added some green tomatillo salsa that I had made last week to it with a dash of salt and it was very good. The salsa already had the lime, onions, and green chilli in it so it was a snap. :)
After years of experimenting I ran across the recipe listed below. Forget the minimalist approach and the over addition of other ingredients, i.e. mayo, sour cream, mustard, garlic, cumin, and even salsa or hot sauce.
I also used to believe that Haas were the only ones to use, but a friend on the central coast has two huge trees of the thin skinned variety, but even they are different from each other, believe one is a Fuente, still trying to find out about the other one. They produce huge fruit and one has a slightly nutty taste that is wonderful. They need to be ripened, place in a brown paper bag on the counter until ready, once soft they'll keep in the fridge, even up to a couple of weeks (unless over ripe).
I make only the molcajete version placing a dozen or so tellicherry peppercorns and a half dozen coriander seeds in the mortar with the chopped onion (yellow works fine also) and half a bunch of cilantro leaves (or more if you're an addict like me). I also double or triple the salt (kosher).
Jalapenos (one or two) work as well, but I prefer the Serrano chiles, using two to four depending on their size. Often leave some of the ribs and seeds in for extra heat.
Mash the above with a pestle until you have a green mush.
NOTE: If your molcajete is large enough, complete and serve in it, otherwise transfer above into your serving bowl.
Slice avocados in half, remove pits, make about 3-4 slits lengthwise and crosswise while still in skin, scoop out with a tablespoon into the molcajete and stir gently to coat with the green mush.
Chop a vine ripened med. to lg. tomato (two if you want it more moist) and stir gently into the avocado. Some of the pieces will break down but you'll be left with a nice ratio of creamy to chunky. If you want smooth just whip it up with a fork, I prefer having some small chunks.
Add the juice of 1/2 to 1 lime (or lemon) and adjust the S&P to taste, at this point I use fluer de sel and a few grinds of pepper.
Serve immediately, doesn't keep well but you can cover with another drizzle of lime/lemon juice and plastic wrap pressing down to remove the air. Will be OK for one day, but not as good as fresh.
Of all the guac I've made for parties, this one produces the most raves, even from my most picky friends.
Makes about 2 cups; serves 4
5 tablespoons finely chopped white onion
4 serrano chiles, finely chopped
3 rounded tablespoons finely chopped cilantro
Scant 1/2 teaspoon sea salt
3 large avocados (about 1 1/2 lb.)
2/3 cup plus 2 tablespoons finely chopped, unpeeled tomato
Molcajete directions: Grind 3 tablespoons of the onion, 3 tablespoons of the chiles, 2 tablespoons of the cilantro and salt to a rough paste. Cut avocados in half, remove pits (do not discard) and scoop out flesh with a spoon. Mash flesh roughly into molcajete base, turning the mixture over so that the seasoning is well distributed, and stir in 2/3 cup chopped tomato. Sprinkle top of guacamole with the remaining onion, cilantro and tomato. Place pits decoratively in guacamole and serve within 15 minutes in the molcajete .
Machine directions: Whirl 3 tablespoons of onion, 3 tablespoons of chiles, 2 tablespoons cilantro, salt and flesh from halved avocados until smooth. Pour mixture into small bowl. Stir in 2/3 cup chopped tomato and sprinkle top with remaining onion, cilantro and tomato. Place pits decoratively in guacamole and serve within 15 minutes.
Adapted from ``The Art of Mexican Cooking,'' by Diana Kennedy
© 2003 Mercury News and wire service sources. All Rights Reserved.