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best guacamole

m
maya Feb 6, 2004 03:06 PM

Hello.

I was thinking of some foods to make with avocadoes including interesting salads, entrees, etc. Also looking for a really good recipe for guacamole. Any ideas?

Maya

  1. a
    Aimee Feb 6, 2004 03:15 PM

    The best guacamole I have had included the following:
    (a recipe from a little place in SF that is no longer around)

    2 Haas avocados
    1/4 cup finely diced tomatoes
    1/4 cup minced red onion
    ground pepper to taste
    1 t cumin
    juice of 1/2 lime
    salt to taste
    1 T. good quaility balsamic vinegar
    minced fresh cilantro to taste

    I prefer a little chunky so I mash up some of the avocados and leave some larger pieces.

    One of my favorites sauces to accompany crab cakes is a combination of chipotle in adobo sauce, lemon juice, avocado and yogurt/sour cream

    3 Replies
    1. re: Aimee
      c
      Chicago Mike Feb 6, 2004 07:32 PM

      Jane said:
      Guacamole:
      -2 ripe avocados (I find that Whole Foods generally has the best ones and the least expensive too)
      -finely minced red onion (I've never measured the quantity - just what seems right)
      -juice from one lime
      -chopped cilantro
      -plenty of salt

      It's perfect.

      ***************
      I'd add tomato AND lemon juice... that's the key. I've found lemon to be much more interesting in avocado than lime, but use both. Salt to taste, of course.

      Definitely agree that leaving some larger chunks is a good idea.

      ALSO... I'd do a mixture of BOTH the larger "slick green" avocado AND the krinkley-skin Haas avocado. The first has a bit of an edgey, bitter taste, and the chunks are firmer, Haas is sweeter and fatter. Nice combo.

      Another key, I think this dish gets better if allowed to set for 20 - 30 mins. "Fresh" guacamole is great, but if it marinates for just a bit it improves.

      Interesting variations: finely chopped and smashed jalapeno pieces (throw out the seeds and ribs), a slight touch of garlic powder or garlic salt (not diced clove garlic)

      1. re: Chicago Mike
        j
        juliehf Jul 2, 2006 06:18 PM

        I agree with you about using both lime and lemon juices, but be sure not to overpower the hearty avocado flavors with these acidic juices.

        Also, I like my guac to be just green with all of the flavors not visible, so instead of using chopped tomatoes, use chili sauce which gives the tomato flavors as well as the spices used.

        Lots of salt, lots of pepper, and LOTS of mexican all-spice. That's all you need for a guac that you're friends will rave about. Enjoy!

      2. re: Aimee
        texsara Feb 17, 2008 11:23 AM

        I just tried this one except I didn't have any red onion so used white,and no vinegar,since I had both fresh lemon and lime juice handy. It really tastes great.

      3. b
        Bob Libkind Feb 6, 2004 04:00 PM

        The one with the cumin sounds good, though I think adding balsamic vinegar (especially if it's REAL balsamic vinegar) is wasteful; I find the fresh flavors of lime or lemon provide the needed acidic balance and add a welcome flavor. I'll have to try it, though; it sure would be different.

        I'd suggest starting with the basic then adding whatever flavors you like:

        2 avocados (Hass variety)
        Cayenne pepper to taste
        Salt
        Juice of 1/2 lime
        Cilantro leaves if you have them

        You can always add a little minced garlic or onion. I simply mash the ingredients with a fork to desired consistency.

        The actual making of guacamole is easy. The hard part is finding the perfectly ripe avocado, or having the patience to let it ripen at home. (A day or two in a plain brown bag with a banana or apple usually does the job). The perfect avocado gives ever so slightly to pressure (not a lot!) and, when cut in half, offers a flesh soft as butter but without discoloration.

        So much of cooking is all about the ingredients!

        1. c
          Candy Feb 6, 2004 04:03 PM

          how about tortilla soup with chunks of avacado or make avacado ice cream?

          1. p
            Pete Feliz Feb 6, 2004 04:14 PM

            I prefer guacamole in its simplist renditions: ripened avacados, chopped serrano chiles, chopped white onion, chopped cilantro, and diced vine ripened tomato and salt. If these ingredients (particularly the Haas avacados and the tomato) are at their best there is no need for anything else. Thus, it's a seasonal dish, best served toward summer's end thru early fall. I've had a good variation made with tomatillos.

            1 Reply
            1. re: Pete Feliz
              steinpilz Feb 19, 2008 03:42 AM

              This is closest to what I make. If I prepare it ahead I don't add salt until serving, I think the salt makes guac watery over time, but I do add cumin as I like the flavour (I agree with gallerygirl BTW).

            2. k
              Kiliki Feb 6, 2004 05:39 PM

              I'm with Maya, except I'd add a squeeze of lime. This classic rendition is the best, I believe. Beware if you are making the cumin one for guests-there is a substantial number of us who think that cumin smells/tastes like B.O.

              1 Reply
              1. re: Kiliki
                g
                galleygirl Feb 6, 2004 06:06 PM

                Of course, for some of us, cumin has curiously arousing qualities...

              2. d
                dashboard diner Feb 6, 2004 05:53 PM

                Thin sliced avacado,crisp bacon, munster cheese
                on cooled down brownberry oven whole wheat.Yum.

                1. d
                  dashboard diner Feb 6, 2004 05:53 PM

                  Thin sliced avacado,crisp bacon, munster cheese
                  on cooled down brownberry oven whole wheat.Yum.

                  4 Replies
                  1. re: dashboard diner
                    p
                    peg Feb 7, 2004 02:15 AM

                    ...make that same sammich with fresh-ground p-nut butter. Cheese optional on this version. Try it - trust me, it's perfection.

                    1. re: dashboard diner
                      s
                      Sharuf Feb 7, 2004 03:48 PM

                      I like avacado and sardines. A surprisingly good combo.

                      1. re: dashboard diner
                        j
                        jen maiser Feb 7, 2004 05:14 PM

                        one of my favorite sandwiches is bread, parmesan and avocado.

                        place two slices of bread (i use sourdough slice or a roll of some sort) with thin slices of parmesan under a broiler. let it melt. add slices of avocado with salt and some pepper. YUM. to me, this is a great comfort food.

                        you can also do the exact same thing with tortillas.

                        1. re: dashboard diner
                          a
                          Aimee Feb 9, 2004 11:08 AM

                          Sourdough, sliced red onion, chipotle in adobo, Habenero pepper cheese. The best way - if you have a woodburning fireplace is in a pie iron, second best panini press, third in a skillet like a grilled cheese sandwich.

                          I have to stop surfing to this site around lunchtime.

                        2. j
                          Jane Hathaway Feb 6, 2004 06:24 PM

                          Guacamole:
                          -2 ripe avocados (I find that Whole Foods generally has the best ones and the least expensive too)
                          -finely minced red onion (I've never measured the quantity - just what seems right)
                          -juice from one lime
                          -chopped cilantro
                          -plenty of salt

                          It's perfect.

                          I buy tons of avocados all the time. Here are some of the ways I use them:

                          -I make a great salad with bulgur, white beans, avocado, feta and toasted pine nuts tossed with olive oil and fresh lemon juice.

                          -Top either black bean or tortilla soup with chunks of avocado.

                          -White bean and avocado salsa from Epicurious (recipe linked below).

                          Good luck.

                          Link: http://www.epicurious.com/run/recipe/...

                          1. m
                            Mar a Feb 6, 2004 06:28 PM

                            In the Caribbean, slices of avocado are served as accompaniment to main dishes: rice, beans and beef stew with avocado on the side; steamed cod and potatoes with olive oil and avocado on the side; fried plantains and beef with avocado on the side... You get the idea.
                            The avocado sandwich is another great thing, although it's very simple. My fav is avocado slices on good toasted bread, with coarse salt, thin slices of onion, and olive oil. I put watercress in winter, and tomatoes in the summer.

                            1. b
                              bonitchka Feb 6, 2004 08:49 PM

                              i like many variations of guacamole; however there are times (most times, actually) when i crave the deep green, pure avocado essence. that is when i scoop the perfect avocado out of it's skin, put it on a white plate, mash it w/a fork -roughly-splash it w/a hefty dose of lime, and finish w/a sprinkle of coarse salt.
                              that's it. my daughters (31&14) crave it too.

                              2 Replies
                              1. re: bonitchka
                                w
                                wally Feb 7, 2004 12:14 AM

                                Yes, that's it!

                                1. re: bonitchka
                                  d
                                  Dorothy Feb 8, 2004 08:23 PM

                                  Think about this: If you cut an avocado in half and remove the pit, you have two ideal portions of a lovely fruit with that convenient little cavity for some nice dressing.

                                  My dad always used a mixture of ketchup and horseradish -- like shrimp cocktail sauce. I like italian dressing.

                                  Or how about this: a pinch each of cumin, salt and pepper, a generous squeeze of lime and a bit of walnut or hazlenut oil . . . .mmmmm

                                  Then you just eat this well-designed snack with a spoon right out of the shell. When I encounter something as perfect as this . . . well, there must be a God.

                                2. t
                                  tissue Feb 7, 2004 03:01 AM

                                  My sis used to fill the well of the avocado with soy sauce and just eat the whole thing like that. She did it throughout our childhood. I thought it was ok... but she apparently loved it.

                                  My very simple guacamole recipe is as follows:

                                  2 Ripe Haas avocados
                                  A LOT of chopped cilantro
                                  A LOT of finely minced garlic
                                  1 cup of finely shredded monterey jack cheese (don't use cheddar, the flavor is too sharp)
                                  juice of half a lime
                                  chopped serrano and jalepeno chiles, add however much spice you can handle
                                  1 teaspoon of Chalula
                                  Salt
                                  Pepper (white)

                                  Combine everything with a fork. I prefer mine on the chunky side.

                                  If you can fry your own chips, those are the best. But if not, I prefer Blue Corn chips from Trader Joes.

                                  1. d
                                    Dave Hicks Feb 7, 2004 10:30 AM

                                    Try www.mexgrocer.com and click on appetizers, then scroll down to creamy guacamole and chips. Great recipe. By the way, I am in Fallbrook, California, the "Avocado Capital Of The World"! Enjoy!

                                    5 Replies
                                    1. re: Dave Hicks
                                      c
                                      ciaolette Feb 7, 2004 11:38 AM

                                      Hey, lucky you in the Avocado capital of the world ! Can you answer a mystery avocado question for me?
                                      Last week at a farmers market in San Clemente I bought some avocados that are the most amazing delicious huge avos. they remind me of hawaiian avocados, The grower called them something like ettinger , etdinger, but I don't have the right spelling I am sure. They are huge, very thin skinned large pit and the flesh is SWEET, creamy and nutty. Do you know what variety these are, the correct spelling, as I want to try and find a tree for a friend just now putting fruit trees in her yard. i have done google and will try calling around at nurserys, thnx!!

                                      1. re: ciaolette
                                        d
                                        DanaB Feb 7, 2004 12:08 PM

                                        Here's an interesting link with all kinds of varieties of avocados described, with photos. Who knew there were so many different kinds? There's one called the Ettinger -- is that what you are looking for?

                                        Link: http://ucavo.ucr.edu/AvocadoWebSite%2...

                                        1. re: DanaB
                                          c
                                          ciaolette Feb 7, 2004 12:35 PM

                                          Thank you that is a great resource. The ettingers I bought last week are fatter/more flesh to seed ratio but otherwise fit the description.

                                          1. re: DanaB
                                            d
                                            Dorothy Feb 8, 2004 08:19 PM

                                            Yeah for my alma mater, UC Riverside. They do lots of avocado research there. The students know that they let most of the fruit just fall off the trees, so during the season it's VERY tempting for students to, ermmm, liberate the fruit. Not that I'd ever have done any such thing, of course.

                                            UC Riverside also does lots of citrus research. At one of the buildings there's one of the loveliest plants I've ever seen -- an espaliered grapefruit tree.

                                            As for me, I'm a Haas avocado fan. To me Fuertes and their ilk are bland and watery. Glad you liked the Ettingers. I'll have to keep an eye peeled.

                                          2. re: ciaolette
                                            d
                                            Dave Hicks Feb 7, 2004 12:30 PM

                                            You may not be able to find an "ettinger" tree, but the "fuerte" avocado trees are plentiful and bear the same fruit (the ettinger is part of the fuerte family). good hunting

                                        2. s
                                          Sharuf Feb 7, 2004 04:03 PM

                                          IMO, the best guacamole is simple; silky with the only lumps consisting of unmashed avocado; and green, green, green! Not mucked up with tomatoes or other extraneous inclusions. Here are two versions of what I mean.

                                          PLAIN & SIMPLE GUACAMOLE
                                          Avocados, a little fresh lime juice, a few shreds of onion or chopped green onion, green-colored Mexican hot sauce to taste and salt.

                                          GUACAMOLE WITH SALSA VERDE
                                          You can mix a little salsa verde into lots of mashed avocado, or mix avocado into lots of salsa verde, or anywhere in between. The guacamole-enriched salsa is good with chimichangas or flautas.

                                          1. d
                                            deena Feb 7, 2004 09:08 PM

                                            Loved all the great recipes for guacamole. Just thought you might be interested in how avocados are usually prepared in Indonesia, where they are considered a sweet, at least that is how they are always prepared. Indonesians like to eat them cut up and topped with sweet syrup and shaved ice, or in a fabulous smoothie. Combine avocado, condensed sweetened milk, and ice in a blender. An option is to add some coffee (strong strength works best). Sweeten to taste. I love it.

                                            Avocados are plentful in Indonesia, and many years ago when I was living in Java I of course had to make guacamole. I invited the neighbors to have some and served it on casava chips (the closest thing I could find to tortilla chips). I thought it was great, but they thought I was out of my mind (sort of how we might react to bananas mixed with garlic, lime, and chile). When they tried it, about half seemed to like it, but at least half had to spit it out because it was so weird to them (the guac was really quite good according to all the Westerners who were there).

                                            1. d
                                              deena Feb 7, 2004 09:08 PM

                                              Loved all the great recipes for guacamole. Just thought you might be interested in how avocados are usually prepared in Indonesia, where they are considered a sweet, at least that is how they are always prepared. Indonesians like to eat them cut up and topped with sweet syrup and shaved ice, or in a fabulous smoothie. Combine avocado, condensed sweetened milk, and ice in a blender. An option is to add some coffee (strong strength works best). Sweeten to taste. I love it.

                                              Avocados are plentful in Indonesia, and many years ago when I was living in Java I of course had to make guacamole. I invited the neighbors to have some and served it on casava chips (the closest thing I could find to tortilla chips). I thought it was great, but they thought I was out of my mind (sort of how we might react to bananas mixed with garlic, lime, and chile). When they tried it, about half seemed to like it, but at least half had to spit it out because it was so weird to them (the guac was really quite good according to all the Westerners who were there).

                                              1. diablo Feb 17, 2008 11:43 AM

                                                2 Hass avocados
                                                1 TBS VERY finely minced onion
                                                1 clove garlic smashed and crushed with some salt to a paste
                                                juice of 2 limes
                                                red pepper flakes to taste
                                                1 chopped tomato
                                                salt and pepper

                                                Mash avocados with onions, garlic, juice of one lime until smooth.
                                                Add red pepper flakes, salt and pepper.
                                                Tatse and adjust seasonings to liking.
                                                Stir in tomatoes.
                                                Squeeze juice of other lime over top.

                                                You can serve it with something or just eat it straight out of the bowl like I do...

                                                1. b
                                                  babaoriley7 Feb 18, 2008 06:24 AM

                                                  With all the choices out there, It seems you have to stumble upon what you like... much like any salsa.

                                                  My secret ingredient is a couple of drops of Worcestershire sauce. I learned this from watching a certain cuban born baseball player named Tony Oliva.

                                                  1. Eat_Nopal Feb 18, 2008 07:57 AM

                                                    Some good ideas posted above... overall its best to keep Guacamole simple without pungent spices or vinegars... and use high quality ingredients. Now that Mexican avocados are allowed for import I would start inquiring about Criollos.... far superior to Hass in flavor but small and have a big seed.

                                                    Also, here is a hint... dried avocado leaves used in small quantities... particularly if you make an Avocado Soup.

                                                    > Classic Mexico City salad.... slices of ripe tomatoe, avocado & panela cheese... drizzle of Salsa Verde and smattering of pungent herbs...

                                                    > Half Hass Avocado remove some of the flesh fill with Nopales & Chicharron Salad

                                                    > Slices of Avocado, Papaya, Crab & Watercress.... Tamarind dressing

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