I tried to make guacamole last week and it was a flop!
Anybody have a good easy, tasty recipe of how to make guacamole? I prefer a version that is less dry if possible.
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.
My approach is pretty much the same as the others here, though I don't usually include tomato. I think the main keys are the salt, the jalapeno and lime juice. It's just not the same when I've tried to substitute cayenne and enough S & P is crucial.
Hope that helps!
Add whatever you want just be sure to use very ripe avacados, and don't overpower it with too much lime juice.
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?