623115 Wed May 27 18:33:53 -0700 2009 84 31 Home Cooking 0 4720491 I've been looking at some different recipes for guacamole and am wondering about the different ingredients I see. In addition to the mashed avocado, lime juice, and cilantro, some call for chopped red onion, some for diced tomatoes. I've seen minced garlic and even extra virgin olive oil. As for peppers, some use jalapeno and others serranos. What do you put in yours and what do you definitely keep out? Wed May 27 18:33:53 -0700 2009 10753 Philly Ray 1 4720525 We ADORE the guac...always crushed garlic, always fresh lime juice, always cilantro and always some very finely chopped onion and finely chopped jalapeno. SOMETIMES (rarely), fresh tomato OR salsa, that's really my only variable ingredient. I cannot imagine adding any oil--guac is so creamy & dreamy in and of itself...but each to his/her own...some folks even add sour cream. Wed May 27 18:48:54 -0700 2009 4720491 11983 Val 2 4720565 Philly Ray, My very first introduction to Guacamole was when I was a sophomore attending The University of Arizona in Tucson. A student who happened to be a local resident as well, introduced me to a local Mom and Pop establishment whose name escapes me at the moment, but it was prepared with the following ingredients and it is still the best recipe I have ever had to this day..... Avocado Onions Chopped Concasse Tomatoes Real Bacon Bits Chopped Jalapeno Peppers Lime Juice Salt and Pepper btw....beef burritos, ground beef no beans were $1.10.....this was in 1979. Oh the days...... Wed May 27 19:02:18 -0700 2009 4720525 123497 fourunder 3 4720707 bacon bits? No way, man Wed May 27 19:56:03 -0700 2009 4720565 80667 janetms383 4 4720723 janetms383, I guess you do not scribe to the notion......everything is better with bacon... Wed May 27 20:04:17 -0700 2009 4720707 123497 fourunder 5 4721304 :-) I love my bacon, but never in my guacamole! Now a BLTA... whole nother story Thu May 28 06:11:30 -0700 2009 4720723 80667 janetms383 6 4724290 avocado with bacon on a crusty, hearty bread is so delicious! with a squeeze of lime on the avocado, and a little mayo on the bread, of course. i can see adding a good slice of summer tomato, but i'd add a veeeery thin slice of vidalia or red onion instead of lettuce. but that's just how i roll. Fri May 29 04:13:28 -0700 2009 4721304 105717 alkapal 7 4724348 On of my favorite paninis is my own recipe but I use a good pumpernickle for this. I like fresh made avacado, proscuitto, gruyere and tomato. A little gruyere on each side, then guacamole, proscuitto and tomato in the middle. It is a great combo. The guacamole makes the sandwich. Another is guac, cucumber, olives and fresh tomato slices with onion and red leaf. A veggie delight, but so good. Love this on rye or pump. Both favorites. I make this alot for a friend who is veggie and they love it. Just a simple sandwich, but really good. Cream cheese on pump, cucumber, avacado and chopped olive is also great with sprouts as a veggie delite. One of those with a bowl of fresh tomato soup is a winner every time for a late quick easy dinner Fri May 29 04:59:33 -0700 2009 4724290 232829 kchurchill5 8 4724361 >>Another is guac, cucumber, olives and fresh tomato slices with onion and red leaf<< k, try adding a little feta cheese, a shake of oregano (basil) vinaigrette, and put it in a red pepper, spinach, or whole grain wrap. i'll start a "best summer sandwiches" thread. ok, here: http://chowhound.chow.com/topics/623465 Fri May 29 05:09:50 -0700 2009 4724348 105717 alkapal 9 4724369 Not a bad though, sounds yummy. I am one for sandwiches. I love coming up with different flavors and combos. One of my favorite things. Summer I very often make sandwiches like this veggie or not and make a side salad or bowl of fresh soup zuchinni, mushroom, tomato. I know some don't like soups in summer. But a bowl of soup to me and a sandwich is a perfect summer dinner at times. And a great way to use leftovers. A little turkey, bread, some mayo, red peppers, lettuce, olives cheese and a container of frozen tomato soup and dinner is born. You understand. I'm off for most of the day, if you don't start the thread I may tonight. Nice thought and great idea. I'm sure there are some amazing sammies out there. Fri May 29 05:15:41 -0700 2009 4724361 232829 kchurchill5 10 4724448 thread is there! http://chowhound.chow.com/topics/623465 Fri May 29 05:54:34 -0700 2009 4724369 105717 alkapal 2 4720610 Ditto Val, garlic, lime, cilantro, red onion very fine sometimes grated and jalapeno, rare but have tomtato, s/p to taste. NO oil or sour cream unless I was making someones recipe and taking it to them. Not for me I have used lemon but lime is better. I like to semi mash the avacado, still some chunks, not too smooth. One time I added 1 small chipolte rather than a jalapeno and some cumin. For a different taste which was good. Wed May 27 19:15:26 -0700 2009 4720525 232829 kchurchill5 2 4976505 I'm the same. I add crushed garlic, lime juice, cilantro, chopped red onion, chopped jalapeno and chopped serrano peppers. I never add EVOO or tomato. I add lots of salt and pepper seasoning to taste. As far as the red onion and pepers, I coarsely chop and I don't carefully de-seed (i.e. I like to keep some seeds in for some heat). Tue Aug 25 11:41:23 -0700 2009 4720525 429926 CreativeFoodie42 1 4720541 What we had in Mexico: crushed avocado with fresh lime juice and salt. That's all. Wed May 27 18:54:12 -0700 2009 4720491 11995 pikawicca 2 4720683 I like to keep it simple as well, but you can still have many variations. The basic ingredients, besides avocados and salt are: 1) Acid. Lime juice, lemon juice or white wine vinegar (try each and see which you prefer), 2) Onions, scallions, or shallots (I always use shallots if I have them) and 3) Optional: jalapeno or other chiles, and/or cucumbers. No tomatoes. No cilantro. No garlic. The avocado is gets mashed with a fork, but the onion, chile, and cucumber get finely minced. It's a dip, not a salad. Wed May 27 19:46:34 -0700 2009 4720541 53530 Zeldog 3 4722255 This is how I do it too. After onion/citrus/jalapeno every flavor makes it harder for me to taste the avacado. Thu May 28 11:03:24 -0700 2009 4720683 285579 Botch 2 4720704 Pika, that's how I make it too. Wed May 27 19:55:10 -0700 2009 4720541 80667 janetms383 2 4725789 If I have really good, perfectly ripe Hass avocados, your's is a great way to serve them -- lime juice and salt, only. If the avos are good but not great, or if they are a variety other than Hass, the guac definitely benefits from crushed garlic, cilantro, diced onion and sometimes a diced plum tomato and/or a dash of tobasco. Both ways are very tasty, IMHO :-) Fri May 29 12:50:35 -0700 2009 4720541 11028 DanaB 2 4725825 I am a purist too--my family owns an avocado grove, so we are die-hards RE our gauc. - Avos--Always Haas. NEVER pureed or overmixed--just lightly mashed with a fork, still chunky - Lemon juice--I grew up with my mom making it this way so thats how I like it, it tastes "fresher" to me - salt and pepper done. adding too many other ingredients--you might as well save yourself the effort and buy that pre-made greenish glop they sell at the market. Nasty. Fri May 29 13:00:11 -0700 2009 4720541 244696 tundrah 1 4720542 Always garlic, lime and salt. Other stuff if I and the family have enough patience to wait for it would be: finely chopped red onion, cilantro, sometimes tomato and serrano chiles, sometimes if I'm SUPER lazy, a scoop of pico de gallo. Wed May 27 18:54:25 -0700 2009 4720491 75012 jencounter 2 4722503 No, I love the pico de gallo in mine - it fits! Avocado, minced red onion, bits of tomato, garlic and salt, otherwise. Thu May 28 12:12:50 -0700 2009 4720542 253735 bayoucook 3 4724057 Co-signed. Cilantro on top. For Chile, I like Marie Sharps habanero sauce, or pulverized hab, or pulverized serranos. Thu May 28 22:10:18 -0700 2009 4722503 274513 wallyz 2 4724294 jencounter, i use pico de gallo as a "cheat" in so many things that require those ingredients-- including a quickie indian-style spinach and chickpea "curry." Fri May 29 04:16:47 -0700 2009 4720542 105717 alkapal 1 4720554 Avocado, lime, salt, cilantro, onion. That's it. Wed May 27 18:58:21 -0700 2009 4720491 127625 fern 2 4720628 Make that a *small* amount of finely minced White or Red onion - regular yellow onions are too strong for raw dishes. Add finely minced serrano chile to taste - IMO Chile is Not optional. Maybe a *small* amount of chopped tomato, but I prefer lime juice for the acid. NO garlic. If you add dairy, you will suffer the wrath of my baseball bat. Bacon bits - wtf?? Keep it fresh, keep it simple! Wed May 27 19:23:37 -0700 2009 4720554 23712 DiveFan 1 4720555 Garlic is a dangerous addition to guac as it isn't cooked, and only the freshest garlic will not give a bitter taste. I tend to stay away from adding it. I do though add very finely diced red onion and jalapenos. I have been know to add chipotles to give a smoky hint. I have also made a roasted corn guacamole - where I add corn kernels that have been roasted - either in the oven or when fresh is available on the cob, on the BBQ. But that is for a non traditional guac. Wed May 27 18:58:59 -0700 2009 4720491 118582 maisonbistro 2 4720584 Traditional or not, your roasted corn guac sounds fab. I'll bring chips--where are you? :) Wed May 27 19:07:01 -0700 2009 4720555 249664 kattyeyes 3 4722181 Montreal, Canada. If you're coming from the US, please bring some Vitamin water 10, Jif peanut butter (regular, smooth - NEVER low fat YUCK) and King Arthur unbleached bread flour. That's all, thanks. Thu May 28 10:46:16 -0700 2009 4720584 118582 maisonbistro 4 4722275 Yes, I'm in CT. No problem--I love a good road trip. JK! didn't know you couldn't get those items in your neck of the woods. Interesting! Thu May 28 11:08:12 -0700 2009 4722181 249664 kattyeyes 2 4975094 Ditto the idea that garlic overwhelms in guacamole. There're so many delicate flavors going on there, I just don't understand why someone would even add "mellowed" garlic. Our guac is avocado, half as much tomato (seeded and peeled), lemon juice, cilantro, a little bit of finely minced onion, a little Tabasco, and S&P. That's it. Anything else becomes an altogether different (but probably delicious) avocado salad. Tue Aug 25 04:20:24 -0700 2009 4720555 270888 shaogo 3 5184041 I sometimes use garlic sparingly but most often leave it out as it can overwhelm and opt for only a little bit of raw onion finely diced in addition to jalepeno salt, pepper, cilantro and lime juice. Sun Nov 15 17:04:38 -0800 2009 4975094 89493 scubadoo97 1 4720583 Best guac I've ever made: Haas avocados (I differentiate since I live in Florida and we also have FL avocados available) mashed with finely chopped onion, lime juice, roughly chopped tomato, jalapenos (I used the jarred kind for personal taste - i like it milder) chopped, lots of cilantro, 1 T tequila anejo, and a little salt. Yum!! One of my friends is from Mexico City and I made this guac to accompany his wife's heavenly salsa. With our corn chips, it was perfection... No oil or sour cream ever, BTW. Wed May 27 19:06:30 -0700 2009 4720491 49086 amyvc 2 4720606 i second the oil or sour cream addition. why bother? the avocado has enough creaminess and it just dilutes the flavor. in my guac, i mash avocados, add lime juice, garlic, salt and cumin. Wed May 27 19:14:03 -0700 2009 4720583 266222 raygunclan 2 4720833 Good of you to differentiate, Amy -- I tried the FL avocados once and they were WAYY too buttery. I know, how can that sound like a bad thing? But not for me, not for my guac. Maybe on a burger or something but I dunno. I like your tequila idea, I'll have to try that one. Usually I'm just lime juice, sea salt, maybe minced garlic if I feel like it but usually not. I don't mind restaurant guac with all the crazy stuff in it, but hubby will only eat my stripped-down guac. He loves the purity of it. Wed May 27 21:00:35 -0700 2009 4720583 12858 Covert Ops 3 4724300 covert ops, most people think the florida avocados are "thinner" in flavor and texture than the haas -- and less buttery. i'm wondering what variety you got hold of to think they were too buttery. do you know? Fri May 29 04:19:39 -0700 2009 4720833 105717 alkapal 4 4725604 Hass avocados are merely the B team (Florida Avocados don't even exist in my mind)... its all about the Criollos... they are small & they have a big pit (which is why the inferior Hass variety is the more successful commercial item)... but they are vastly superior in flavor & texture. Fri May 29 11:47:04 -0700 2009 4724300 42572 Eat_Nopal 3 4726340 I don't 'get' FL avocados. Tried to like them, but they taste watery to me. I maybe got one that wasn't ripe? I see them often and they are always around $1 each... but I go for the Haas or is it Hass-everytime. Fri May 29 15:42:23 -0700 2009 4720833 110426 Boccone Dolce 4 4726421 bd, i will use them as "extra" avocado to bump up my guac volume. but that's when they're fresh from a friend's tree. Fri May 29 16:07:16 -0700 2009 4726340 105717 alkapal 5 4731018 I very much like FL avocados - fresh from a friend's tree. We had a tree in my back yard growing up. (Also, a fat dog who discovered that they tasted good!) Definitely a different flavor and I like Haas better in guac. But a FL avo sliced with some lemon juice and salt and pepper? heaven. I find that supermarket produce tastes waterier in general. I have 2 kids and large bills, so organic is difficult to do. For that reason, I'd never buy a FL avocado. Guac needs to be perfect. Sun May 31 18:15:27 -0700 2009 4726421 49086 amyvc 6 4731034 I do eat Haas, but I love FL too. I normally use FL when I have them, but honestly whatever is on sale is what I get. But I love the FL avacado and have no complaints. Yeah, grocery store is a last resort, the market on Saturdays is where I get all my produce. Sun May 31 18:21:01 -0700 2009 4731018 232829 kchurchill5 1 4720615 Traditional Nicaraguan Guac, chopped onions, soaked in lime juice for 10 minutes to take the bite off 1 hard boiled egg chopped 1 avocado Salt (kosher works best), pepper and lime to taste Serve with fried plantains... Wed May 27 19:18:41 -0700 2009 4720491 323551 ivy2009 2 4720627 Good idea--soak chopped onions in lime juice to remove the bite. Gotta try it! Forgive me if I skip the HBE, but I love the onion fix, so thank you! Wed May 27 19:23:19 -0700 2009 4720615 249664 kattyeyes 3 4720635 No offense taken, the egg throws people when they find out, but even my most unadventurous friends like it. Wed May 27 19:28:00 -0700 2009 4720627 323551 ivy2009 4 4720639 I have heard egg, had some with it ... it was fine. I didn't taste much anything different so I don't add it, sorry. But it tastes fine. Wed May 27 19:30:49 -0700 2009 4720635 232829 kchurchill5 2 4720637 I'm anxious to try the hard boiled egg addition. Recently I had leftover deviled egg stuffing and ate it in a dish with avocado and vinegar. Absolutely delicious. I'll try your Nicaraguan recipe soon. Wed May 27 19:28:58 -0700 2009 4720615 127625 fern 3 4722263 I know it's good because I did guac-deviled eggs, which were really good. 'course, they had a little bacon on top... Thu May 28 11:05:21 -0700 2009 4720637 285579 Botch 2 4726380 Hi, ivy2009! I threw together a quick 'n dirty guac today for an impromptu visit this afternoon. I used a small amount of shallot, soaked in lemon juice as you indicated above--it works beautifully! I usually use lime, but picked up a lemon today. Both my mom and I think we like it even better with the lemon. Thanks for sharing this tip! :) It definitely mellows out the raw onion component. We used Pretzel Crisps as dippers. Yum! Fri May 29 15:54:54 -0700 2009 4720615 249664 kattyeyes 1 4720789 If you start with the basics (avocado, fresh lime juice, salt) you can experiment with what is in your refrigerator and see what tastes good to you. I've really enjoyed adding cayenne or chipotle, paprika, fresh cilantro, garlic powder (roasted garlic is even better - if you have some leftover...but raw garlic will overpower your guac, no bueno), and chopped roasted vegetables like corn, tomatoes zucchini and onions. Or if you are feeling lazy just grab a jar of pre-made salsa (the chipotle salsa from Trader Joe's is good) and add it to your guacamole base - to taste. Also, try the Trader Joe's corn salsa; it is a tangier alternative and really makes a bright and zingy tasting guacamole. A good alternative to tortilla chips is slices of jicama. Yum! Wed May 27 20:40:39 -0700 2009 4720491 323257 anneburns 1 4720814 I always start with avocado, lime juice, salt and just a pinch of toasted-then-ground cumin seeds. I usually stir in just a little dollop of Mexican Crema (cuz I like it)! Sometimes minced jalapeno and/or cliantro. It depends on what I have on hand and what I feel like adding. Wed May 27 20:49:24 -0700 2009 4720491 14457 onrushpam 1 4721135 I use the Joy of Cooking recipe so my guac consists of avocados, lime, cilantro, onions tomatoes and jalapeños. Not very creative byt boy is it good. Thu May 28 04:10:23 -0700 2009 4720491 322213 YAYME 2 4721181 YAYME, Mine is essentially the same but I usually use red onions for both their mildness and their color. Kosher salt and a small shake of hot sauce are the only other additions. Thu May 28 05:03:44 -0700 2009 4721135 34558 roxlet 1 4721279 By no means a guacamole, but a really good avo dip: Mashed up avo Lemon juice Salt, pepper Cilantro Crumbled feta Try it. Thu May 28 06:02:09 -0700 2009 4720491 26093 ShelleyCT 1 4721458 I am a fan of salsa verde (roasted tomatillos, chopped onion, minced cilantro, lime juice, salt), crushed garlic, finely minced serrano (more spicy than a jalapeno), a pinch of cumin and occasionally diced tomatoes. The general outline I follow is acid + allium + smoke = good guacamole. As long as you cover all those bases, I think you're bound to make at least a decent guacamole. Thu May 28 07:03:27 -0700 2009 4720491 68363 JungMann 2 4724304 jungmann, i think the salsa verde combined with avocado would be a great spread for a smoked turkey sandwich! Fri May 29 04:21:58 -0700 2009 4721458 105717 alkapal 1 4721805 Probably not at all traditional, but it is always a big hit: mango. Mine's a mango, 2 avocados, a clove or two of garlic, a diced jalapeño, some lime juice, some salt, and some pepper. Thu May 28 08:53:35 -0700 2009 4720491 202029 synecdoche 1 4721846 Here is a recipe from a resort cooking class in Mexico. 10-12 avocados 5 tomatoes (they were small roma type) 1 big onion juice of 10 limes 10 serano or 2 habanero peppers big bunch of cilantro 4 big pinches of coarse salt Everything was coarsly chopped and mashed with a bottom of a glass in a casserole. Really delicious! When asked about garlic, the cook seemed surprised and said no! Thu May 28 09:03:09 -0700 2009 4720491 188913 darther 2 4725182 That's the ingredient list for mine as well, though it's usually only one or two avocados and I rarely add salt. Plus I always use serranos, not habaneros. I agree about the garlic, I'm really surprised to see so many people here add it. To my palate, such a strong taste would overwhelm the delicate flavor of the avocados. I guess it's one of those things you either love or hate. (Not that I'm saying I hate garlic, just that it seems REALLY out of place here). Fri May 29 09:49:21 -0700 2009 4721846 14386 BobB 1 4722204 I make mine in a Mocajete, make a paste with garlic, sea salt, serrano and cilantro, then add the avocados and lightly mash, then add some chopped onion and lime. I live in San Antonio and i've had even Mexican nationals complement my guac. Thu May 28 10:50:23 -0700 2009 4720491 11634 saeyedoc 1 4722294 Avocado (1/2 mashed, 2 1/2 chunky), a tablespoon or two of chopped onion, 1 jalapeno, cilantro, lime juice, salt and pepper to taste and a small of cumin. Delicious Thu May 28 11:13:46 -0700 2009 4720491 124339 bnemes3343 1 4722533 The most classic version in Mexico: Fork Mashed Avocado Criollo (none of this inferior Hass crap!) Cilantro Spring White Onions Coarse Salt Key Lime Additional Common Additions > Tomatoes > Squeeze of Orange > Tiny amount of Cumin > Alternative herbs like Papalo, Mex Oregano, Yucatecan Oregano or crumbled, toasted Avocado leaves Eat_Nopal's version inspired by the Contemporary Mexican dishes at La Diferencia: Take the classic above, add finely diced nopales & thinly sliced, warmed Chicharron Prensado Absolutely NO garlic, "salsa", sour cream or other crap like that. Thu May 28 12:23:16 -0700 2009 4720491 42572 Eat_Nopal 2 4722919 That is the one.It's all about simplicity and ripe criollos.onion,quality salt, key lime, and perfectly fresh cilantro, nothing else. I might dice a few tomatoes to garnish, too.No chiles, no "spicy guac dude." Thu May 28 14:17:36 -0700 2009 4722533 128722 streetgourmetla 3 4722941 Ah... I actually forgot to include diced Serranos 'cuz that is Jalisco style ese. I am firmly on the no tomato camp... but this is because I like serving the Guacamole on slices of Oaxacan heirloom tomatoes (like the Zebras that are common in California farmer markets)... and if I can get fresh Nopales... then you place a roasted pad cooled down to room temp, a few slices of tomato above the Nopal, then a scoop of Guacamole on the tomatoe, a little wedge of fresh nudged on a side, some chives speared into the Guacamole for height & a little dusting of herbs. That is how we roll at Chez Nopal, homes. Thu May 28 14:23:31 -0700 2009 4722919 42572 Eat_Nopal 4 4975098 It has *never* occurred to me to spread guacamole on farm tomatoes. Heck, we spread just about everything else on 'em. Sadly, because of this year's blight, good tomatoes are few and far between. Thanks for a lovely idea! Tue Aug 25 04:29:48 -0700 2009 4722941 270888 shaogo 2 4724426 For those of us trading in the inferiority of Hass avocados up North, do we get a free pass to add garlic and homemade "salsa" to our otherwise bland guacamole? Otherwise how might you make a guacamole from the Hass variety? Fri May 29 05:45:20 -0700 2009 4722533 68363 JungMann 3 4725621 The same way the Criollo is used... its just not going to be as good. Absolutely no on the garlic though.. that is like asking an Caprese whether they deem it okay to add Vinegar & Garlic to a Caprese salad... I think you would have your knee caps removed. Fri May 29 11:49:47 -0700 2009 4724426 42572 Eat_Nopal 1 4723015 Musts: Lime juice Chopped onion - white or red, but yellow in a pinch Garlic Salt to taste Optional: Cilantro Serrano or jalapeno Worcestershire sauce - yes, odd, but a dash adds depth/umami Tomatoes Thu May 28 14:46:30 -0700 2009 4720491 10401 soniabegonia 1 4723034 the secret ingredient is a squeeze of honey, try it!. We top the guac with sour cream to keep it from browning while the ingredients marry, then stir in before serving, I don't find it that offensive. Biggest problem is looking last minute for a ripe avocado and ending up with one that is 70% bad. Thu May 28 14:52:57 -0700 2009 4720491 23652 dijon 1 4724001 I always use: avocado, lime juice, chopped jalapeno and chopped red onion and cilantro. More times than not I add stuff because I want to use it up and it mixes up the taste this includes, but not limited to: tomato, grilled corn, sour cream,etc. Thu May 28 21:32:43 -0700 2009 4720491 197382 curiouscook 1 4724067 We've got to get you people off Jalepenos. Commercial jalepenos in the US are crap. Thu May 28 22:15:51 -0700 2009 4720491 274513 wallyz 1 4724390 Avocado, crushed garlic, salt and pepper- fresh squeeze of lime juice if I have one. I don't add onions or tomatoes unless POSSIBLY if it's for a crowd and I think I've got to stretch it- we love it... I like it with warm tortilla chips. Fri May 29 05:28:16 -0700 2009 4720491 110426 Boccone Dolce 1 4724400 I usually add red onions, garlic, lime, cilantro and sundried tomatoes. I make sure to rehydrate the tomatoes a bit, so they are chewy. they add a nice zip. Fri May 29 05:31:29 -0700 2009 4720491 139219 Sooeygun 1 4724584 My recipe is pretty simple. Mashed avocado (I like a few lumps, but I love the creaminess of a nicely smashed avocado), lime juice, salt, and a squirt of Sriacha (SP?). I love the way the Sriacha gives a tiny bit of garlic taste and a nice kick. Fri May 29 06:45:20 -0700 2009 4720491 51490 icey 1 4724988 I keep mine pretty simple. Avocado Lime juice Cilantro Garlic Salt I make this version about once a week. Every now and then, I'll add onion, roma tomato, and/or jalepeno. Fri May 29 08:55:23 -0700 2009 4720491 150060 BigE 1 4725022 I am a purist on what goes in to guacamole: garlic, lime juice, fresh cilantro, hot peppers, salt, and maybe pepper. Generally being of the opposite cooking philosophy, i.e., "more is better," I have added, at times, chili, cumin, hot sauce, mayonnaise, sour cream, tomatoes, etc., but have found that addition of these other ingredients results in a less bright tasting dish. The flavor of the avocado is muted, except when I am just adding chopped tomatoes, which I do not care for, due to the change in the dish's texture. I do find that most people don't add enough salt, garlic,or lime juice to guacamole. The high fat nature of (mashed) avocado surrounds these flavors and the flavors do not disseminate throughout the dish well. So, to that extent, I am still of the "more is better" philosophy when it comes to guacamole. Fri May 29 09:04:22 -0700 2009 4720491 22427 gfr1111 1 4726821 Rub a bowl with cut garlic. Good Haas avocado, mashed. Salt. That's it. If the fruit is great, that's all you need. Fry some corn tortillas in leaf lard and you're in business. Fri May 29 19:08:51 -0700 2009 4720491 11182 Mister F. 1 4727084 I usually do avocadoes, cilantro, lime, cumin, garlic salt, pepper, a bit of tomato and diced onion. Then, I add chopped cooked shrimp. Yummy! Fri May 29 21:33:30 -0700 2009 4720491 134437 salsailsa 2 4743912 Nothing beats the basics! lots of lime, garlic, cilantro and salt!! and I also take advantage of our little backyard garden by adding chopped tomato & peppers. Thu Jun 04 20:04:42 -0700 2009 4727084 579525 cooksong 3 4944047 Keeping it simple with avo, cumin, lime (lots), jalapeno, red onion and tons of cilantro. Thu Aug 13 12:48:25 -0700 2009 4743912 227117 haolebaby 1 4944731 Typically, Hass avocados, fine diced jalapeno and red onion, lime juice, salt, pepper, cilantro. A splash of evoo sometimes to push it over the top. Thu Aug 13 16:15:05 -0700 2009 4720491 89493 scubadoo97 1 4974332 only organic, unfiltered apple cider vinegar, cayenne and cilantro... (optionally some cumin) this is the simplest, creamiest and quickest path to guac! Mon Aug 24 17:59:03 -0700 2009 4720491 1104247 jimmshorts 1 4975081 Glad you said "and what do you definitely keep out?" That is a great way to start this discussion! Make sure the avocado are not darkened in any area, I can taste that stuff. Avocados that give to pressure, but are not squishy and also not rubbery. I deseed the tomatoes reserve some of the juice, and dice tomato white onion chopped fine sea salt and cracked black pepper juice of a lime along with some zest cilantro chopped fine about a tablespoon of olive oil 1 garlic clove smooshed with oil, & salt - do this with the blade of a knife on a board 1/2 to 1 serrano chili minced fine -depends on how hot you like it a couple of shakes of Tabasco sauce I mash the avocado roughly with a fork and some of the lime juice, stir in a bit of olive oil a drip or two at a time. Add the smooshed garlic, fold gently. I prefer the texture to be smooth with some pieces of avocado. Then add the onion, salt and pepper and serrano. Stir in the tomatoes last. Taste it and usually I'll add more salt, and a few more grinds of pepper. Top with a splash of lime, and garnish with a sprinkling of tomatoes and cilantro leaves. Serve in a wooden dish, with small wide wooden spoons - great on sturdy toast points or homemade tortilla chips. Leave out.... mayonnaise and or sour cream. Tue Aug 25 03:57:23 -0700 2009 4720491 50431 chef chicklet 1 4975215 Orange guacamole was a new experience. Add a bit of fresh oj & diced orange bits to a traditional guac recipe and you have a whole new taste sensation w/chips. Tue Aug 25 05:54:50 -0700 2009 4720491 36312 HillJ 1 4976165 When I make it for myself it is just avocado, salt and lime but when I make it for a party I like to mix it up. So far my favorite variation has been Avocadoes - Grilled Corn - Grilled Red Onion - Chopped very fine Serrano Pepper - Chopped very fine Garlic Powder Salt Lime Tue Aug 25 10:24:32 -0700 2009 4720491 257090 thegirlwholovestoeat 1 5183586 My basic recipe is this~ Hass Avocados Lite Salt Pepper Garlic powder Minced sweet onion Lemon Juice Dash or two of Pica (tabasco sauce) Chopped cilantro (optional) I don't like to add tomato to this as they tend to get soggy and watery. I do use a fair amount of salt and especially the lemon juice. Since I don't like hot and spicy, the dash or two of pica is fine for my tastes. You can always make a separate bowl of guac. with jalapenos or more Pica added. It is wise to allow the guac to rest about a half hour so that the flavors incorporate and the garlic mellows. Sun Nov 15 13:36:33 -0800 2009 4720491 1118888 Awwshucks 1 5183673 If the avocados are perfect: salt, lime, cilantro, and avocado. If the avocados are just ok: onion (or scallions) , lime, garlic, salt, tomato, and cilantro. If I homemade pico de gallo in the fridge I'll add that... And now I want some guac, but I'd have to run to the store... Sun Nov 15 14:14:31 -0800 2009 4720491 108820 QSheba