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What's your best recipe for guacamole?

c
chilerosa Feb 1, 2012 05:34 AM

I've relied on the same guacamole recipe for years: red onions, chopped serranos, cilantro, lime juice and salt. I am looking for some variations for Superbowl Sunday. What's your favorite guacamole recipe?

  1. j
    janniecooks Feb 1, 2012 05:45 AM

    Your old reliable is the best, except I'll use jalapenos when serranos not available, and usually use yellow or white onion rather than red.

    1. k
      KateBChi Feb 1, 2012 06:15 AM

      I add tomatillos which have been roasted till softened then diced and garlic cloves browned in their peels on the stove top then peeled and finely chopped. I add toasted cumin seeds, which are ground after toasting, a bit of dried oregano (Mexican) and some tomato, usually in the form of a home made salsa. Whatever I add it gets tasted before serving. Sometimes the flavors are too bitter or acidic for which my natural reaction is a bit of honey. Sometimes more salt or cilantro. It all depends.

      1 Reply
      1. re: KateBChi
        c
        chilerosa Feb 1, 2012 11:31 AM

        Your suggestion is awesome! Thank you. I am a huge fan of cumin, so I will definitely be trying this one.

      2. chowser Feb 1, 2012 06:22 AM

        Along the lines of your reliable. I will also buy Trader Joe's guacamole kit because it has the right number of everything, avocados, tomatoes, jalapeno, shallots, lime, garlic. It's easier than buying one or two of everything.

        1. caseyjo Feb 1, 2012 06:37 AM

          Yours is similar to mine: simple and effective. I eliminate the serrano (I typically also make habanero salsa on occasions where I would serve guacamole) and add roasted tomatillos. And, this may be blasphemous, but I prefer the softer taste of minced shallots to red onions. When I do use red onions, I allow them to marinate a bit in the lime juice before adding them.

          1. BiscuitBoy Feb 1, 2012 07:05 AM

            how about alittle avocado too? ; )

            1. b
              bombshoo Feb 1, 2012 07:18 AM

              Incredibly similar to yours except I usually add garlic and sometimes a pinch of cayenne if I don't think the peppers I used were quite hot enough that day. Simple is best with guac. It's a dip, not a salad or a soup. I really hate it when I am served the liquidy mess that usually results from too many tomatoes or the old 80s style recipe of just dumping a jar of salsa in the mashed avocados.

              2 Replies
              1. re: bombshoo
                caseyjo Feb 1, 2012 02:58 PM

                Jar of salsa and mashed avocados was my mother's go-to recipe when I was growing up. I shudder just thinking about it. I didn't realize that was yet another thing I can blame on the 80's.

                1. re: caseyjo
                  g
                  GH1618 Feb 3, 2012 09:59 PM

                  If you use the Mexican style salsa instead of the commercial stuff that comes in jars, it works much better. I use La Mexicana Medium.

              2. ipsedixit Feb 1, 2012 07:22 AM

                Whatever recipe you use add the following -- (1) roast your avocado and (2) add some wasabi or horseradish powder.

                1. t
                  Transplant_DK Feb 1, 2012 07:38 AM

                  I agree simple is best. I have tried at least 100 recipes, and always go back to really good, ripe avocados, salt, and chopped jalapenos (if fresh, I add a bit of lemon or lime juice, otherwise I add a bit of the vinegar from the jar). If the avocados are so so (which happens a lot here), I add some onion and even a bit of homemade salsa.

                  1. drewb123 Feb 1, 2012 10:26 AM

                    The BEST guac recipe is by Rick Bayless. He adds bacon and Chipotles in adobo sauce. Trust me I will never make a diff one again.

                    2 Replies
                    1. re: drewb123
                      m
                      modthyrth Feb 3, 2012 11:30 PM

                      Oh my, now that sounds like one worth trying.

                      You know, I was never a particular fan of guacamole until recently. It didn't repulse me, but I didn't ever choose it. But my friend recently ordered the black bean and corn guacamole appetizer from--of all places--California Pizza Kitchen, and to my surprise, I really liked it!

                      Something about the sweetness from the corn and the chunky cut of the avocado...it was divine. So I set about doing something similar at home.

                      My version of guacamole, which my husband affectionately calls my "magic mush," is cubed avocado (not mashed), a bag of defrosted Trader Joe's sweet corn, garlic, chili powder, fresh lime juice, salt, and cilantro. There's something really magical about the combination. Yum! I'm waiting on another bag of avocados to ripen as I type.

                      But bacon...chipotles in adobo...that sounds seriously good, too. Mind sharing the recipe?

                      1. re: modthyrth
                        drewb123 Feb 4, 2012 10:17 PM

                        http://www.delish.com/recipefinder/ba...

                    2. Tom P Feb 1, 2012 10:42 AM

                      I use a molcajete, which if you love Guac as I do, is worth it. It really makes a difference (pic below)

                      I grind up garlic, cumin seeds, chopped onion, diced serrano (or jalepeno) and course sea salt into a paste. Then I dump in all the avocados and some lemon or lime juice and mash, mash, mash. If I want more seasoning, just add. I top with cilantro. It is terrific and the cumin seed adds a lot to the guacamole.

                      7 Replies
                      1. re: Tom P
                        s
                        shezmu Feb 4, 2012 12:42 AM

                        This is pretty much my recipe, except I don't use a M&P (I should) and I wouldn't mash the onions either. Leaving the onion chopped helps hide a little imperfection on the avocado's part.

                        1. re: shezmu
                          DiningDiva Feb 4, 2012 06:58 AM

                          Avocados have imperfections? :-)

                          1. re: DiningDiva
                            s
                            shezmu Feb 4, 2012 11:01 PM

                            lol, sometimes the avocados have fibers in them which gives quite the objectionable mouth feel. It also doesn't help that I seem to have terrible luck when it comes to the blasted berries. Hmm. *searches avocados* Anyway, chopping the avocados finely and adding onions helps to minimize the feel of the fibers. Heck, it's why I add onions to my guacamole! Oh, and it tastes good.

                            1. re: shezmu
                              DiningDiva Feb 5, 2012 08:22 AM

                              What kind of avocados are you using. Fiberous is not a word I've ever heard associated with them, and I've never encountered one with fibers. We get mostly Haas and Fuerte avos in my area with a few Bacons thrown into the mix and they all tend to be pretty creamy. The Fuertes have good flavor but are a PITA to peel, the Bacons tend to be a bit watery and bland, the Haas are just about perfect when ripe.

                              1. re: DiningDiva
                                s
                                shezmu Feb 5, 2012 11:25 AM

                                I'm embarrassed to admit that I don't actually know what variety of avocado I'm using. I get whatever the DC area's farmer's market and BJ's gets. I believe California avocados are what's known to have fibers every now and then, so maybe that's what they are.

                                1. re: DiningDiva
                                  porky pine Feb 5, 2012 11:53 AM

                                  I agree, I've never had a fiberous avocado. Why do you peel avocados?

                                  1. re: porky pine
                                    DiningDiva Feb 5, 2012 01:03 PM

                                    I don't mean peel as in peeling an apple or carrot. I mean peel as in cutting it in half and scooping out the flesh :-)

                                    Shezmu, I live in San Diego which is the largest producer of avos in the U.S. and have eaten them all my life and haven't experienced fiberous avocados. Perhaps we're not interpretting fiberous the same way?

                        2. biondanonima Feb 1, 2012 11:01 AM

                          I start with a base of avocado, lime juice, lots of garlic (pressed), FINELY chopped red onions and jalapenos (or other hot pepper), a little chili powder and salt - and finally a spoonful of my secret ingredient, mayonnaise. I know, it's heresy. But if your avocados are less than perfectly ripe, it adds the unctuousness they need. It also keeps the whole thing from browning as quickly (I assume the added fat inhibits oxidization).

                          No tomatoes, ever. I occasionally add bacon, blue cheese (or both). Sometimes cilantro, unless I know someone hates it. I have made dips with avocados and tomatillos together, but I don't consider that guacamole - the flavor of tomatillo is too assertive.

                          1. kubasd Feb 1, 2012 11:07 AM

                            I go pretty simple, too. I mince some serranos, and chop red onion and tomato. I make some garlic puree using my knife and kosher salt. I mix that in with some lightly mashed avocado (I like mine on the chunky side), lime juice (more than you'd think), and cilantro leaves. I top with a good amount of salt and enjoy :)

                            1. e
                              escondido123 Feb 1, 2012 11:37 AM

                              Very simple. Fully ripe avocados--tree ripened if possible--salt and fresh lime juice.

                              1 Reply
                              1. re: escondido123
                                Veggo Feb 1, 2012 06:37 PM

                                Same here. A choice of white corn tortilla chips and delgado chicharron, and a bottle of El Yucateco nearby.

                              2. c
                                chilerosa Feb 1, 2012 11:37 AM

                                Thank you everyone for your wonderful suggestions! I will try adding roasted tomatillos as some of you suggested. I am a sucker for chilpotle and for bacon, so that recipe is a must. Plan to substitute the usual red onion with shallots, and the roasted avocado and wasabi? Now that one I am going to make, but not for Superbowl because I am to have it all for myself.

                                Thank you again!

                                1. r
                                  ricepad Feb 1, 2012 11:43 AM

                                  I add some cotija cheese to my guac, in addition to many of the other suggestions here.

                                  1. r
                                    rasputina Feb 1, 2012 12:12 PM

                                    I basically make pico di gallo ( tomato, white onion, cilantro) and then cube the avocado and mix the two together. I don't like a lot of flavors competing with the avocado.

                                    3 Replies
                                    1. re: rasputina
                                      s
                                      seamunky Feb 1, 2012 12:56 PM

                                      i microwave my avocados until some of the oils sweat out of the flesh. it makes them taste extra rich. the heat extracts some of the flavor from the jalapeno and onion i add. I then let the whole thing cool down and meld. i add cilantro after it has cooled.

                                      1. re: seamunky
                                        c
                                        chilerosa Feb 1, 2012 06:19 PM

                                        This is interesting. How did you keep the guacamole from darkening?

                                        1. re: chilerosa
                                          s
                                          seamunky Feb 2, 2012 08:50 PM

                                          it doesn't really darken. Heat till oils come out. Add onion, jalapeno, lime juice, salt and mash altogether. Cover with plastic pressed against the mix. Into the fridge till cool. Add chopped cilantro.

                                          I always heat up my avocado now. Even when I'm adding slices onto a sandwich.

                                    2. l
                                      Lady_Tenar Feb 1, 2012 01:22 PM

                                      My recipe is somewhat similar to yours, but I add a few cloves of roasted garlic, pureed. To me, too much raw garlic overwhelms the delicate flavor of the avocados. Roasted garlic imparts a sweeter, more subtle garlicky flavor. Sometimes I also use a little toasted cumin or smoked paprika. And sometimes--although I know this is very inauthentic--I add a little glug of good quality extra virgin olive oil. Some how, it just enhances the fruitiness of the avocados, especially if they aren't great ones.

                                      Sometimes I use the mortar and pestle method and I also mash half the avocados and cube the other half. I like some chunks in there.

                                      1. b
                                        bjd001 Feb 1, 2012 01:46 PM

                                        I guess "simple" is relative, because a lot of these suggestions have way more ingredients than my "simple" version! (But a lot of them do sound yummy!) Mine is just avocado, garlic, lime juice and salt. That's it. Per avocado, add 1 clove of garlic (minced), juice from 1/4 of a lime and 1/4 tsp salt. Adjust to taste. I once asked a friend the secret to her wonderful guacamole and she said a lot of recipes don't include enough salt!

                                        1 Reply
                                        1. re: bjd001
                                          t
                                          thistle5 Feb 1, 2012 02:14 PM

                                          That's almost the same as my 'lazy girl' version, w/ green onion instead of garlic, & a spoonful of Pace picante (&lots of lime)....

                                        2. c
                                          cocktailhour Feb 3, 2012 12:13 PM

                                          avocado, we just mash with a fork. one clove of garlic (assuming 2-3 avocados). green onion with white and green parts. 1-2 jalapenos, with or without seeds. cilantro lime salt. and I think a generous amount of ground cumin is essential for that perfect taste. all ingredients to taste. we often sub with what we have on hand, so shallot instead of garlic-green onion, or minced yellow onion or red. but the other ingredients are must haves, to me.

                                          1. DiningDiva Feb 3, 2012 12:52 PM

                                            My recipe is very similar to yours except I use white instead of red onions, occasionally I'll fine dice a roma tomato and toss it in, especially if the tomato needs to be used up quickly.

                                            But...there is a really delicious guacamole from Guanajato (central Mex) that uses fruit as an addition. Finely diced mangos, jicama, pears (a little under ripe), apricots and topped with a sprinkling of pomagranate seeds. You could probably try rehydrating a few (you don't need many) good quality dried apricots overnight so that they really soften up well in place of the fresh apricots. Or sub in an entirely different fruit. Diana Kennedy has a recipe for a similar guac in one of her books, probably The Art of Mexican cooking. I've made her version a few times and it's different and tasty, creamy, fatty (from the avos), sweet (from the fruit), and a little salty.

                                            The latest Bayless cookbook, Fiesta at Ricks has about 7 or 8 variations of guacamole (the bacon one is in there). Just stop by any bookstore near you and if there's a copy of the book, you could check out the recipes for some inspiration.

                                            1. b
                                              BlackAnemone Feb 3, 2012 09:54 PM

                                              This is my favorite recipe.. I had to wrangle it out of my aunt, but it was well worth it seeing as I can eat the entire thing by myself :D

                                              cumin (1 tsp whole)
                                              salt
                                              pepper
                                              1/4 onion chopped
                                              1 whole tomato, seeded and chopped
                                              juice of two limes
                                              2 cloves of garlic
                                              3 large avocado

                                              1. roast cumin seeds. crush in mortar until fine powder
                                              2. add chopped garlic to mortar
                                              3. add lime juice
                                              4. stir in onions, tomato
                                              5. scoop out avocado flesh into mortar
                                              6. mix/squash with fork
                                              7. salt and pepper to taste

                                              1. p
                                                pine time Feb 4, 2012 02:07 PM

                                                So what's the consensus on opening the avocado, only to find it partly/mostly dark: do you use it anyway or cut out the discolored parts?

                                                3 Replies
                                                1. re: pine time
                                                  DiningDiva Feb 4, 2012 02:35 PM

                                                  If it's only spots, then cut 'em out. If, as you're removing black spots, it turns out more of the avocado is affected than not, toss it.

                                                  1. re: DiningDiva
                                                    Veggo Feb 4, 2012 03:41 PM

                                                    And if the flesh of a Haas is overly yellow and excessively oily, it's over the hill and tasteless. My rule of thumb is to buy 50% more than I need so that I end up with enough.

                                                    1. re: Veggo
                                                      p
                                                      pine time Feb 5, 2012 08:24 AM

                                                      Thanks. Veggo, that's what I do, but hate to overbuy. Altho' if their in good shape, I can always add the extra sliced avocados to danged near anything.

                                                2. w
                                                  whynokey Feb 4, 2012 04:47 PM

                                                  For something different, trying adding lump crab or another idea that people seem to like is taking chorizo, remove the casing, pulse in food processor, and brown in a skillet and add to the finished product.

                                                  1. r
                                                    Rick Feb 4, 2012 08:55 PM

                                                    I do exactly as yours but with the addition tomatoes, some fresh cracked pepper, fresh garlic, and the one ingredient that we finally stumbled upon to make it perfect, MEXICAN OREGANO (dried).

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