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Guacamole recipe as requested

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saeyedoc Nov 1, 2006 02:58 PM

As requested:

In a mocahete, make a paste using serrano chilies to taste, garlic and sea salt. Add avocados, 1/2 at a time, and lightly mash into the chili paste, being careful to leave some chunks. Add fresh lime juice, diced onion and finely chopped cilantro.

Sorry I don't have exact quantities, I make it by eye.

  1. DanaB Nov 2, 2006 05:29 PM

    You could crush your peppers/garlic/salt in a mortar and pestle, but at least the the case of my mortar, it is not big enough to contain guacamole.

    A molcajete is pretty affordable easy to find. The rough texture is preferred by many over a smooth mortar for grinding spices and making mexican sauces/guacamole. Here are a couple of sources:

    http://www.williams-sonoma.com/products/sku3983806/index.cfm?pkey=cctlhsti&cm%5Fsrc=None

    http://www.mexgrocer.com/9117.html

    http://gourmetsleuth.com/mortarpestle...

    As to adding mayo to guacamole, it is NOT traditional, and I find it detracts from the pure, luscious flavor of the avocado, but to each their own.

    1. a
      Ace_Mclean Nov 2, 2006 01:56 PM

      That looks great - I use jalepenos as well. I prefer it hotter, but not everyone agrees. Part mashed and part diced avacado makes for a nice texture.

      Would a morter&pestal set substitute for a mocahete? Where the heck can one find this?

      Also, what do ya'll think about adding a dab of mayo to the guac?

      1. JasmineG Nov 2, 2006 03:53 AM

        A few years ago, Gourmet magazine had a recipe for guacamole with pomegrante seeds. I was really skeptical, but had a pomegrante on hand, and tried it, and it was really incredible. The tangy crunch and juice of the pomegrante seeds was a great combination with the creamy avocado, I was pleasantly surprised. Since it's pomegrante season now, it's a good time to try this out.

        1 Reply
        1. re: JasmineG
          m
          morebubbles Nov 2, 2006 11:16 AM

          That reminds me that my SIL made a guacamole a year ago using chopped cranberries in it and it wasn't bad, tangy bits were interesting. I was surprised. I'm a guacamole purist myself. I'd still stick to the classic recipe but it was OK to try it a different way and of course colors were nice.

        2. b
          bobbyperu Nov 1, 2006 11:47 PM

          Two tricks for you - to make a good chunky guac, (if you're using 3 avocados for example) mash two of them with the chili/garlic/salt and dice the third one. Stir it in with the lime/cilantro/etc at the end, being careful not to mash that one up. Blended flavor, nice chunks! Also, a 1/2 teaspoon of cumin adds a great flavor to guacamole (again assuming 3 avocados - my usual). Diced-small seeded tomato can be a nice optional ingredient too.

          1. Rubee Nov 1, 2006 11:18 PM

            Looks great!

            I firmly believe that using the molcajete makes a big difference in a great guac, don't you think?. I've used the same ingredients with and without, and the one made with crushed ingredients (my only difference from yours is I grind cilantro in with the serranos, salt, and garlic) is soooo much better in releasing the flavors.

            2 Replies
            1. re: Rubee
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              saeyedoc Nov 2, 2006 12:12 AM

              I totally agree, before I had the molcajete, it wasn't nearly as good. I'll try adding the cilantro into the paste. Do you chop the cilantro first?

              1. re: saeyedoc
                Rubee Nov 2, 2006 01:18 AM

                Yes, stems and all. Now I want some guacamole and chips!

                Oh well, will have to settle for a margarita ;)

            2. macca Nov 1, 2006 03:03 PM

              Thanks- will give it a try. Sounds like the recipe I make- except I use jalapenos. Will try with the serranos, and see what happens. Bet it will be hot!

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