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Surprise! Good pre-made store bought Guacamole

I was having a gathering on the fly and went to the local Supermarket for a few snacks to serve with drinks. I grabbed some tortilla chips and remembered that there was some guacamole available in the chilled area near the dairy. It is pre-packaged, so I have never paid much attention to it since I like to make my own Guac and I imagined pre-packaged would be brown with age or full of preservatives. One of the 2 options available was just that - full of chemicals. But the other one, Guacamole by a company named Santa Barbara, impressed me with the ingredients list. It reads as follows: Hass Avocados, tomato, onion, assorted peppers, salt, cilantro and garlic. Wow - no chemicals! The trick is that they vacuum seal the guac in a plastic pack inside the plastic container you see on the shelf. The guac is delicious. I have tried the "spicy" and another type, and they have the right texture - no soupy guac here! The spicy is not hot, but fresh tasting and you can add heat with hot sauce or better yet salsa if you want to. I recommend you check this out if you like Guac and have not seen! I would be curious to hear what other Chowhounders think.

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  1. Does it have "chunks" of avocado in it? Most I've seen were smooth which is a turn-off for me. Do you remember the price? With avocados being so expensive generally, a good product might work. Thanks for the tip.

    2 Replies
    1. re: c oliver

      I was looking for the price when I posted but did not see it. It was $3-4. There were not chunks of Avocado, BUT - that said - I like chunky too and this was thick. Not wimpy at all.

      1. re: alkapal

        That's the stuff. I imagine it is from Mexico or California, but I am not sure.

      2. Lets see, Avocados are a buck a piece here so I can make a better product in five minutes for less money. Any time I can increase quality and decrease price then that's a very easy choice. ;)

        17 Replies
        1. re: Fritter

          ack! $4.19 for a little container?! I guess I could see it IF all the avocados were rock-hard at the grocery store and you needed something very quickly, but even then.....can you make homemade from rock-hard avocados?

          1. re: Fritter

            I totally agree. Assuming you can find ripe avacados, this is so simple to make and I can't believe that any pre-made packaged product would come close. My quac recipe mashes 1/2 of one avacado and then chunks of another 2 1/2. I also use a little cumin. I've never heard of putting tomato in quac though...

            1. re: bnemes3343

              Tomato and onion is fairly common in recipes but I rarely use it.
              I prefer Just a little garlic, lime, Salt, avocado and a pinch of cumin. Maybe some cilantro and jalapeno if I have it but I like my Guac nice and simple. I find it best to buy Avocados 4-5 days in advance instead of relying on the store to have them perfectly ripe. Store them in a brown paper bag and they ripen up nicely.

              1. re: Fritter

                For me, no garlic or cumin; always jalapeno and cilantro and lime. Use the back of a spoon to chunk it up so in the process some gets mashed but that's still pretty chunky.

                1. re: c oliver

                  A little garlic for me, but definitely some jalapeno, cilantro and lime. sometimes a little tomato and onion... really depends what I am serving it with. I made some for quesadillas I cooked the other night and very very good. I did add the tomato, some onion, etc which I really enjoyed with the quesadillas.

                2. re: Fritter

                  Ah yes, forgot about the lime juice. Can't make it without it. I do use onion (maybe two TBS for 3 avacados. Never used tomatoes.

                  1. re: bnemes3343

                    Now and then, depends on the dish, but gotta have lime :)

                    I love a guacamole dip I make. A pretty small round pyrex type of pie plate but a bit deeper. Layer, pureed black beans mixed with a little red pepper flakes and garlic, then guac, then tomatoes and onions mixed, then sour cream, black beans, guac, tomatoes and onions and sour cream. Scallions and serve. No each layer is very thin, the thickest is the guac layer. Makes a very pretty easy quick dip. Very pretty with blue corn tortilla chips

                3. re: bnemes3343

                  In my OP I said I bought this last minute because I had no time to make any and I was impressed by it. Nowhere there do I say it is BETTER than homemade. But who knows? Maybe some of you make lousy guac. Anyway, I see your point but my post was about being impressed by something I would not ordinarily buy.

                  1. re: SamuelAt

                    I'm sorry I missed that in your OP, whoops. I just try to plan ahead and use the brown paper bag trick. I've tasted so many of the frozen, pre-packaged guacs over the years and it's all just so meh.
                    Honestly in a pinch I just wouldn't opt for guacamole if my only choice was a product like this.
                    Nothing wrong with just salsa and chips or hummus is a five minute dip that works well for an impromptu get together.

                    1. re: Fritter

                      Re the brown bag trick, many decades ago I remember someone telling me that she needed to have dozens of ripe avocadoes for a luncheon. There was some kind of trick of putting them whole in a very, very slow oven. Ever tried that or heard of it? I've never done it myself cause I couldn't remember the details.

                      1. re: c oliver

                        I've never heard of that but hey ya learn something new every day! :)

                      2. re: Fritter

                        Fritter you are so right. Sometimes the things that are simple and have just a few ingredients are the ones that are most important to get "right" Nothing is better than homemade fresh guac, and nothing is better then chips and good salsa.

                        1. re: SamuelAt

                          Now you have me thinking about fresh home made salsa, chips and guacamole.! :)

                    2. re: bnemes3343

                      Holy shit! It's not QUAC, it's GUAC! Besides the butchering of the abbreviation, I agree. An avocado is (skinned and gutted), between seven and eight ounces; for a buck or so. Guacamole takes so little time and effort to make. Fresh, chopped tomatoes and sweet (Vidalia) onions are not unusual in Texas guac...
                      PS: I'm not buying this pre-made, triple vac'd, pre-processed stuff, no matter what!
                      I've never had any of it that was worth a crap!

                      1. re: Scargod

                        Did I say QUAC? LOL. I don't see that but if I did, whoops. And have you tried the brand I mention? It's Vidalia Onion free, but you may like it. It's not bad. I agree, store bought is no substitute but I doubt this would have you spitting it out. It makes great Nachos with Nacho Cheez Whiz. (KIDDING!)

                        1. re: SamuelAt

                          OK, you made me laugh and spit guacomole all over my monitors!

                  2. For store brand guac, I life Yucatan 95% Avacado, which manages to be the same price as the 95% sour cream and oil 'guacamole food product' at my local Publix. (and is frequently as cheap or cheaper than buying avacados to make my own out of season) Not super-chunky, but some noticable chunks.

                    They do use a little bit of ascorbic acid/citric acid/xantham gum at the far end of the ingredient list, but it's just enough to keep it from browning over the couple days it takes to go through a container. Which I don't mind so much since the other high avacado content guacs I've made and tried tend to brown so much quicker that I don't finish them before they go yuck.

                    1. So many fresh avocados stateside won't be ripe for 5 more days or they should have been eaten yesterday. It makes plans for fresh guac a bit of a challenge. Any green grocer in Mexico has haas "para hoy" (for today). Another compelling reason to be in Mexico...

                      2 Replies
                      1. re: Veggo

                        You are correct. I generally try to buy my avacados several days in advance and just let them ripen in a brown paper bag. Going out on the day you want to make it is risky.

                        1. re: bnemes3343

                          Agree with this, which I why I appreciated Sam's suggestion- I'm not a planner. It wasn't much of a problem when I lived in CA, there you invariably had a great selection from, "ripe right now!" to "eh, maybe next week". Now here in DC I seem to only find ones that seem to have no potential for EVER becoming ripe, they literally feel like stones. So I'm eager to try out Sam's suggestion, my attempts at homemade, now that my home is DC, have not been succesful.