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nontraditional guacamole ingredients

Recent posts have talked about guacamole with the following nontraditional additions:

wasabi and a touch of soy sauce, served with rice crackers (Japanachos from jbyoga)

blue cheese, hot peppers, hot sauce (buffalo guacamole from sbp)

black eyed peas, bacon bits, or a tiny amount mayo.

They all sound good. What other nontraditional guacs are out there?

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  1. Pikawicca brought overa sample of this andit was vry good.

    1. Pureed edamame
      Smidge of anchovy paste

      1. I like mine with fruit - apples, pears, peaches...mixed in and when in season pomogranite seeds. Apparently this is traditional in some parts of mexico. People always like it when it is served.

        1. I've been known to mix in a bit of Walkerswood jerk paste into mine.

          1. I made mango salsa last night (mango, cucumber, jalapeno, mint, lime juice, salt, avocado) and decided to throw in the other avocado I had lying around needing to be eaten.
            Turned out to be more guacamole-with-mango-and-cucumber than mango-salsa-with-avocado... but delicious!

            1. i like to add diced radish - adds a nice little crunch!

              1. I don't like guac or avos myself, but I do have family and friends that adore it, so I constantly experiment...

                Grilled corn w/ lime juice and cilantro.

                A little bit of ricotta or better yet mascarpone adds an amazing "tang."

                Most unusual was red onion, serrano chile, grapes, peaches, and pomegranate seeds.

                Or, hard boil eggs, cut in half... Mix yolks with avo, green onion, minced seeded jalapeno pepper, lime juice, salt, hot pepper sauce, Worcestershire sauce, Dijon mustard and refill eggs, sprinkle w/ paprika

                1 Reply
                1. re: Emme

                  hah! i didn't see that you made it into deviled eggs too...

                2. i mix mine with some mayo, tobasco sause and egg yolks from hard-boiled eggs..it makes a mean/interesting version of deviled eggs

                  1 Reply
                  1. re: kimberlya

                    Sun-dried tomatoes - so tasty!

                  2. I have a low-fat recipe that calls for adding in a cup of pureed thawed frozen peas. I actually like the fresh green taste it adds, so I tend to add them in all the time! (Although I will say that not everyone shares my preference)

                    1 Reply
                    1. re: EDL

                      Ditto for blanched and pureed broccoli. I think the original recipe was called Brocomole.

                    2. It isn't too far from traditional, but a squeeze of orange juice is quite yummy! I make mine with chopped avocado, chopped red onion, some smoky salsa, fresh squeezed orange juice, and salt.

                      1 Reply
                      1. re: Foodie in Friedberg

                        i think the best guacamole has a bit of tequila in it, but isn't that fairly traditional?

                      2. Spicy Calabrese bruschetta topping.

                        1. A Guacamole that always gets raves and questions is a recipe from Dan and Steve...the Hearty (?) boys. Mashed avocado with lime juice, salt, sugar, olive oil (about 1/3 cup for 2 avocados), minced fresh tarragon, salt and pepper. Served with crisp pita chips.