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Sep 13, 2012 02:08 PM


Well, not really, but it could be.

But I DO love making guacamole, and I'd love to hear about how you guys make yours. Any secrets? Techniques? Special ingredients? Variations?

I use Hass Avocados (the market near me--Vicente Foods in Brentwood--has the best, biggest, awesomest 'cados around), generous amounts of chopped cilantro, white onion, a minced serrano pepper, a clove or two of garlic, lime juice, freshly cracked sea salt, and a dash of paprika.

Everyone who's tried it raves about it.

I wanna hear about your guys' recipes. SHARE!

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    1. Mine is pretty darn similar, except I don't use paprika. I'll use either serrano or jalapeno and will use lemon or lime depending on what I have on hand or what's on sale. I've even used tangerine with good results! I'm quite light on my onion and usually just one clove of garlic.

      One thing I notice is a lot of people put tomato in their guacamole, but I never do and was taught not to.

      8 Replies
      1. re: tiffeecanoe

        IMO tomato just waters it down and looks pretty.

        1. re: beaubourne

          the tomato should be a very ripe Roma, and seeded. It definately will not be watery if it is seeded. Also salt, that will bring out flavors, not make it salty.

          1. re: beaubourne

            If you use tomatoes in guacamole, lemon or citrus juice becomes optional. Acid from either or both are traditionally used to retard the oxidation/browning that occurs if you don't use any acid at all. Vinegar will work too, but it modifies the expected flavor of traditional guacamole.

            1. re: Caroline1

              In Mexico where Roma tomatoes are the only ones usually found, they tend to not be acidic. In my experience limon, or what we think of as a Key Line, is always added. I lived there for years and watched it being made countless times. Also salt is necessary, as avacados are somewhat bland and salt will bring out natural flavors in the fruit.

            2. re: tiffeecanoe

              I have the same guacamole thoughts. I prefer jalapeno and lemon.

              1. re: tiffeecanoe

                I like to add seedless chunks of plum tomatoes, but right before serving

                1. re: tiffeecanoe

                  I recently made one with a red jalapeno from my garden and chopped, seeded yellow tomato. Tasted and looked great.

                2. No garlic in my guacamole, no paprika, and I use red onion instead of white. I use tomatoes that have been seeded and chopped. I squeeze them to get the water out. I think the contrast of the red onion and the tomato with the avocado makes for a beautiful guacamole. Everyone who's tried it, raves about it. :)

                  1. I'm a purist, I want the avocado to be the star. I just do cubed avocado and a little tomato, white onion, cilantro, salt and lime juice.

                    1 Reply
                    1. re: rasputina

                      I guess I'm a minimalist then. Avocado mashed with salt and lime juice. If it's fully mature ripe avocado that's the best for me.

                    2. I always add some cumin to guac.

                      1 Reply