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Nov 1, 2006 02:58 PM

Guacamole recipe as requested

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.

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  1. 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!

    1. 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

        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

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

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

      2. 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.

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          1. 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

              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.