In search of a better guacamole
I just made some guacamole and came to the horrible realization that my guac is "meh" at best. I've never really followed a recipe - just avocado, chopped tomato + onion, lime juice, salt, cilantro.
I had an awesome guac at the Encore in Vegas a couple of weeks ago. It was delicious and smoother than the chunky variety I make and and really, really green. Maybe too much so - who knows what made it so green, but it was delicious. My guacamole is pale green as are my avocados.
I'm starting to think the fault is w/my avocados - not very flavorful. We're blessed w/an abundance of avocados in SoCal and I buy mine (Haas I believe - pebble-skinned) at the grocery store or Costco. Could someone please educate me as to whether there's an avocado with more flavor? Thanks so much.
The reply on how an avocado ripens is very helpful.
My guac is kinda cheating, but seldom do I taste guacamole that I like better.
Cube 2 avacados into 1/2 inch pieces. Add up to 1/2 cup of your favorite salsa. 1/2 teaspoon of garlic powder. 1/2 teaspoon salt. Lime juice and cilantro if you like it. (My favorite salsa is Herdez. salsa casera)
I'm a big fan of Reed avocados. They're the really large (1 pound or more) smoothish skinned fruits that are around for only the summer months at the various farmers markets. Reed avocados are soooo creamy and delicious! If you can find them somewhere, try making your guac with them. It's a win-win situation.
I can't get the Haas avocados generally - the local ones are much larger and smoother skinned - but I can still get a good guacamole out of it.
The first things is to make sure it's properly ripe. The second thing is to not skimp on the lime juice and salt. Use fresh lime juice, and lots of it, a good amount of salt, and enough but not too much fresh garlic. Then let it sit for a few hours at least to let the flavours mellow.
Haas are supposed to be among the most flavorful of species I believe. I personally think the best guacamole contains: avocado, just a little bit of tomato, garlic (1 clove), shallot or onion or green onion (whatever I have), minced jalapeno, cilantro, salt, lime, and ground cumin. I really love the addition of cumin. And yes, the amount of salt and lime are key, with the cumin.
I agree with cocktailhour on the recipe. These are the ingredients I use and everyone raves about my guac. Three things I think are key: lime juice and plenty of it; jalapeno -- it needs that kick; and salt -- coarse sea salt adds a little crunch. Often, I leave out the cilantro and am just as happy with the results.
Of course, all of this comes down to personal taste and preferences -- some like garlic, some don't. I happen to prefer it over onion. Anyway, I don't think it's your avocado so much as your recipe. Add some jalapeno and some cumin and I think you'll be happier.
if your avocados are a nice green but it's still coming out a bit drab--and you don't mind your guacamole being fully processed--i'd suggest using a food processor to blend in a whole mess of parsley. you could use cilantro, but in this case i think parsley would have less of an effect on the end flavor of your guacamole, and that much cilantro might be a bit overpowering. i've done this before, and people were pretty stunned at how gorgeous it came out.
i agree with other posters about the amount of salt and pepper that needs to go into this, as well as any other dip, really. be generous, be bold.
i also enjoy adding some fresh ground mexican spices to my guacamole, most notably a little mexican oregano and some cumin. it just imparts that trademark southwest taste in the deepest parts of the background of the dip. you'd never know it was there unless you were the one who put it there, but without it i always sense an absence.
I make my own version too, without a recipe. But, I do make sure that my avacadoes sit on the counter for a few days or even longer hoping they will aid in my quest for perfect guacamole.
My recipe is short, not standard, but I get lots of requests to bring it to many parties, etc.
2 Hass avacadoes (very ripe)
1 clove of garlic
1/2 half of red onion
In a mini food processer add peeled garlic and chunked red onion. Pulse until finely
In a bowl, mash avacadoes with a fork, add salt and pepper. I would say start with 1 teaspoonful of kosher salt and 1/2 tsp. freshly ground pepper. Add onion, garlic mixture, stir. Add 1/2 - 1 lemon (juice) and mix. Taste. Adjust seasoning.
And here is Tyler Florence's Guacamole, which gets high marks and rave reviews.
Good luck, have fun and try all kinds of ways. It gets better with practice.
Here is Rick Bayless' take on guac, I have done this with and without the mango. If I omit the mango I will sometimes add some garlic. I really think the red onion makes a difference. What type of onion do you use?
Here is one more
Have you tried the one from Chow?
Other search results
Don't compare *your* guacamole results, regardless of the avocadoes, to that of a restaurant.
There are companies that're now providing peeled, mashed avocado product (as well as slices) in cryovac to restaurants. They're perfectly ripened, but the color is then "locked in" by using chemicals.
I've been given complimentary samples of these "prepared" avocado products for my restaurant, and although they're quite tasty (and *very* eye-appealing), these products are nowhere near as good as the (sometimes homely-looking) fresh product.
Hi, mocro...we have Florida-style avocados here that I believe are the Fuerte variety but to me, Hass avocados are KING. I agree with todao...the avocado needs to be just ripe for the guac and please DO add fresh crushed garlic! There have been many fun discussions and threads of the 'proper guacamole' on this board. Perhaps try it next time with the fresh garlic and see if it helps, also making sure that your fruit is ripe before preparing.
Avocados is one of the fruits that never ripens on the tree. They only ripen after they're harvested. They need to be stored at room temperature (never in the refrigerator) somewhere between about 65 & 75 degrees is ideal.
Haas avocados are, IMO, superior to most others for flavor and texture. Avocados are usually broken down by groups, based upon where they're grown. Mexican avocados (with smooth skins) are preferred by some; I prefer the Haas. But they have to be fully ripe or they're unworthy of using in any recipe. They ripen from the large end of the fruit toward the stem. So if the stem is soft the fruit may well be over-ripe.
Refrigerating avocados changes their molecular structure and, once refrigerated, they will never ripen; they'll just soften as they age until they become rotted. If you got hold of an avocado that had been refrigerated you didn't have a change to make a decent guacamole.
Your recipe doesn't include garlic. IMO, guacamole without garlic is like a bath without water. I might also add a touch of Cumin.