HOME > Chowhound > Home Cooking >

Discussion

Guacamole -- What's in yours??

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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.

    12 Replies
    1. re: Val

      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......

        1. re: janetms383

          janetms383,

          I guess you do not scribe to the notion......everything is better with bacon...

          1. re: fourunder

            :-)
            I love my bacon, but never in my guacamole! Now a BLTA... whole nother story

            1. re: janetms383

              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.

              1. re: alkapal

                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

                1. re: kchurchill5

                  >>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

                  1. re: alkapal

                    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.

      1. re: Val

        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.

        1. re: Val

          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).

          1. re: Val

            Standard fare, avocado, diced red onion, lime juice, diced hot pepper (usually serrano), a dash of cumin and the final touch: a shot of good (and I mean good, not Jose Cuervo 49%rum) tequila. I mash it up with a fork and then add some chopped cilantro.

          2. What we had in Mexico: crushed avocado with fresh lime juice and salt. That's all.

            5 Replies
            1. re: pikawicca

              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.

              1. re: Zeldog

                This is how I do it too. After onion/citrus/jalapeno every flavor makes it harder for me to taste the avacado.

                1. re: pikawicca

                  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 :-)

                  1. re: pikawicca

                    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.

                  2. 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.

                    3 Replies
                    1. re: jencounter

                      No, I love the pico de gallo in mine - it fits!
                      Avocado, minced red onion, bits of tomato, garlic and salt, otherwise.

                      1. re: bayoucook

                        Co-signed. Cilantro on top. For Chile, I like Marie Sharps habanero sauce, or pulverized hab, or pulverized serranos.

                      2. re: jencounter

                        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."

                      3. Avocado, lime, salt, cilantro, onion. That's it.

                        1 Reply
                        1. re: fern

                          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!

                        2. 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.

                          5 Replies
                          1. re: maisonbistro

                            Traditional or not, your roasted corn guac sounds fab. I'll bring chips--where are you? :)

                            1. re: kattyeyes

                              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.

                              1. re: maisonbistro

                                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!

                            2. re: maisonbistro

                              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.

                              1. re: shaogo

                                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.