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Guacamole recipe?

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  1. I don't know that I have a recipe. Put avocado in bowl, add minced, rinsed white onion, a minced serrano or two, salt and lime juice. Chopped tomato if I'm feeling fancy. Squish it all together.

    1. There are as many guacamole recipes as there are avocados. Every batch is invariably different. Personally, I start with three or four dead ripe avocados, a finely chopped shallot, the finely chopped leaves of about half a bunch of cilantro, a big pinch of salt and the juice of 1 or 2 limes, mashed together with a pastry fork until mostly smooth.

      1. Just don't put in any sour cream or god forbid cottage cheese. It stops being guacamole at that point.

        1 Reply
        1. re: EWSflash

          Cottage cheese? I really hate making value judgements on what other people eat, but eeeewwwwww.

        2. A quick search of this site (using the box in upper right corner) found a previous discussion that may help you
          http://chowhound.chow.com/topics/6231...

          My "recipe" is minimal - 1 avocado mashed, 1/2 tsp. minced garlic, juice from half a small lime, dash of salt. I don't like chunks of anything in my guac.

          A local shop makes a guacamole hummus (i.e., mixed with blended cooked garbanzo beans) that's smooth, moderately thick consistency and very tasty.

          1. I like it all kinds of ways, because I love avocado!

            As a dip for shrimp or with chips, I like it really smooth with a little bit of mayo for extra fat and with extra heat from a red chili powder. Lime and garlic.

            Adding Sazon goya and mayo or sour cream/Mexican crema makes a nice guac dip for chips as well.

            As a topping/side, I like it chunkier with serrano and onion or sometimes with pico de gallo and/or sour cream mixed in.

            I rarely have a "plain or traditional guac". I prefer slices of avocado with a squeeze of lime instead.

            1 Reply
            1. re: sedimental

              Guac. as a dip for shrimp? How wonderfully decadent! I like to cut grape tomatoes in halves and add them at the end.