Any good Guacamole Recipes

[hunterridgefarm]

Note: This thread is a direct result of Jim Inmans post number 121 in "How big is your garden and how many tomato plants"


My wife and I have developed a liking to guacamole. We have tried several store bought brands and some are good with a little kick. We tried making fresh guacamole and it is ok but need a good recipe.

Anybody have one?

 

[dmccarty]

We just mush up the avocado with a fork since we like the guacamole to have small chunks. Before mashing, I throw in salt, pepper, chili powder, a bit of cayenne and whatever spice hits my fancy. If I have limes or lemons to squeeze for juice I will put that in as well. More often than not, we will not have limes or lemons, so I will use a bit of Balsamic vinegar. The lime/lemon juice will give a brighter flavor and keep the guacamole green. The Balsamic vinegar darkens the guacamole but we like the sweet taste.

If I really have time, I will roast some garlic in the oven to make it sweet. When the garlic was roasted, I would take the soft gloves and mush that into the guacamole. :licking::licking::licking:

When we lived in the city, an awesome French bakery opened up. I swear I kept them in business for the first couple of years. :laughing::laughing::laughing: We got to know the owners and they have a hugely successful business now. The American wife runs the business side and her husband Lionel is French and does the baking. Great people. He joined a French baking guild at 16 and know what the heck he is doing. Their French baguette is awesome. I would have to buy two if we were having one for dinner. I would eat most of one on the way home and of course the wifey would be most upset if I ate the whole baguette so I would have to leave her a portion. :laughing::laughing::laughing:

What the heck does this have to do with guacamole? :confused3: I am getting there. :laughing::laughing::laughing:

One of our favorite summer dinners was to slice one of Lionel's baguettes in half long ways and in the middle to give us four or maybe six pieces of open faced bread. We would slice up tomatoes from the garden and spread the previously mentioned guacamole on top. :licking::licking::licking: Sometimes we would dice up the tomatoes and mix them in the guacamole. This had the advantage of keeping everything in place on the bread. Not as pretty but oh so good.

That was enough food for us for dinner. :licking::licking::licking:

Later,
Dan

 

[sseelhoff]

I start with garlic, cilantro and salt in a bowl. I grind the garlic (1 clove) and cilantro (couple of tablespoons) in mortar and pestle to release the oils. I use a course sea salt or kosher salt. Once that is mashed into a thin paste, I add some jalapeno (small amount), and coursely grind into the garlic/cilantro/salt past. Then add the avacado, tomato and some lime juice and coursly mash. I don't have exact amounts, as we make it to taste.

 

[jinman]

Okay, I'll start with my recipe. The avocados are the most important thing, so I'll start with them. I find a good ripe avocado, or sit them on the window sill until they ripen enough to feel soft. I use a sharp paring knive to cut around the seed and then separate into two halves and pop out the seed. Using a spoon, if the avocado is ripe enough, you can slip that spoon between the meat and peel and pop the avocado half right out. I scrape the inside of the peel/skin to get all the bright green color I can to add to the guacamole. Next, I lay both of the avocado halves flat and use my paring knife to cut long thin slices while holding the halves together. Then, I turn the avocado a quarter turn and cut thin slices across the slices I just made. Repeat for the other half. Take one thin section between your finger and thumb and squeeze it. If it is hard and doesn't squish, the avocado was not ripe enough. You can still use the avocado, but it won't be as good as completely ripe.

Now, chop or dice an onion very fine so that you have about a quarter cup of onion. Do the same with tomatoes. I actually like to slice and dice cherry tomatoes just because they have so much flavor. Add the onion and tomato to the avocado. Sprinkle about 1/4 teaspoon of garlic powder and 1/4 teaspoon of cumin or chili powder on the mix. Salt lightly and add some black pepper to your taste. Remember, if you are gonna eat the guacamole with chips, they will have plenty of salt already. Now add at least 1 teaspoon of bottled lemon juice (Real Lemon) or lime juice. Add more later if you want more lemon/lime flavor and zip.

I use a fork to mash the mixture and crush up all the avocado with the other ingredients. Keep working it until it has a smooth texture. After making the first batch, adjust ingredients to your taste.

I like guacamole dip with chips and also a big dollop atop a fresh garden salad. Some people even like to spread it on warm tortillas. It's even good on crackers. The big thing to remember is to keep your guacamole simple. Don't add a lot of wild ingredients. Simple fresh ingredients will give you the flavor that has has made guacamole a favorite for years and years. Some people like to add cilantro, but I prefer to keep my cilantro for my fresh pico de gallo which is basically the same recipe with chopped jalapenos instead of the avocado. The English translation of pico de gallo, is rooster beak. I like me some rooster beak too.

 

[brin]

Quick story....Years ago the Mrs. and I were very young and knew little to nothing about Avacados...My boss and his wife, old folks, we were the young ones, they were coming for dinner...So we decided to have Guacamole as a dip and appetizer ..WE bought a bunch of Avocados..we peeled them with a potato peeler, started to chop one up and there is a big nut inside...So we just peeled them all and boiled them...they were all so hard...then we put them in the blender and made mush...Our dip was done...The boss...I will never forget his face when he dipped a chip into the Guacamole and took a bite....his lips puckered and stayed puckered for a very long time...I took a bite and my lips puckered....that ole nut in there is bitter fellas....OK - go ahead an laugh....:laughing:

 

[Western]

Bob, that is hilarious!!:laughing: Shoot, everyone knows you use a hammer to crush the nut,geeeez

I dont have a recipe, sorry, but I do like it when I can still taste the avocado??

 

[jinman]

I dont have a recipe, sorry, but I do like it when I can still taste the avocado??

Absolutely! If you don't want to taste avocado, then buy ranch dip. If you really like avocado, you can cut down on onion, tomato, garlic, and forget the cumin. It's always best to make what you like. I probably overload mine with onion and tomatoes.

 

[Bird]

Unfortunately, my wife does not like guacamole, so we never have it at home. But I sure like it; used to have next door neighbors who made some that was very good, but the best I've found in recent years has been the "Tableside guacamole; made fresh at your table" a the La Hacienda Ranch restaurant on I35E in Carrollton.

 

[keegs]

This one is simple but isn't specifically for guacamole .....cut the avacado in half and take out the pit.. remove the outer peel being careful to keep each half of the avacado together...then sfuff each hole where the pit was with gravlax or smoked salmon.

 

[Rocksprings]

Mix your Guacamole with some" Pico de Gallo." OK so you ask what the heck is Pico de Gallo ? It is a type of Mexican hot sauce.

Very popular down south> It is chopped up onions, tomatoes, jalapeno or Serrano peppers, cilantro, and lime juice.