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What's your best recipe for guacamole?

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?

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  1. 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. 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

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

      2. 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. 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. how about alittle avocado too? ; )

            1. 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

                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

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

                1. 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. 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

                      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?

                    2. 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

                        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

                          Avocados have imperfections? :-)

                          1. re: DiningDiva

                            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

                              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

                                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

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

                                  1. re: porky pine

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

                              1 Reply
                              1. re: escondido123

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

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

                                  1. 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

                                      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

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

                                        1. re: chilerosa

                                          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. 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. 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

                                          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. 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. 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. 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. 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

                                                  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

                                                    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

                                                      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. 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. 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).