Guacamole

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Introduction: Guacamole

This is how I go about making guacamole for 2-3 people.

Ingredients:
2 Avocados
2 Tomatoes
1 Lime
1 Clove Garlic
1 Bunch Green Onions
2 Jalapeño Peppers (you can use less if you like it milder).

You also need a bowl/storage container for mixing/serving.

Step 1: Create Base

Cut lime in half and juice into the bowl.
Dice tomato and remove seeds and add to bowl.
Finely chop the green onion and add to bowl.
Mince garlic and add to bowl.

Mix ingredients in the bowl.

Step 2: Cut Avacados

Cut the avocados into cubes
Cut the jalapeño peppers into small cubes

Here's a nice trick for the avocados.
Cut an avocado in half and remove seed.
Cut a grid in each half
Invert half and you are left with avocado cubes.

Step 3: Add Avocado and Peppers to Bowl.

Add the Avocado to the bowl.
Add the Peppers to the bowl.

Step 4: Mix and Sit

Mix it all together.
For best results, let sit for 30 minutes to an hour before serving (the flavors have to mix).
I usually put the avocado seeds/pits back in because I have heard that it prolongs the browning process. I don't know if I believe it, but it kind of looks cool so I do it.

Variations:
More Heat: Add some cayenne pepper
More Traditional: Add cilantro
Less Mushy: Mash avocado first and fold in other ingredients

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    30 Discussions

    This is very close to my recipe. The only differences are: No green onions Add large handfull of roughly chopped fresh cilantro Add some salt. Not too much if the chips are salty, but it needs a little.

    1 reply

    This is almost my recipe too (I got it from a woman who was born and lived in Mexico City but was visiting). But, this was many, MANY moons ago so perhaps she just used what was available in the area at the time. And she always said sea salt was best. Yum! Now I want to go make some guac.

    And if you like it, a little splash of tequila is good, too. Like Randy, I don't use green onions, but red onions chopped pretty fine because I like the crunchy texture it gives to the guac.

    3 replies

    guacamole isn't like that, you should use the small green tomatoes, instead of the big red ones and more peppers in order to make the real mexican guacamole!!!

    9 replies

    Not really, the red ones are called "jitomates (tomatoes)" and are used to prepare all kinds of Red-Orange sauce, the small ones are called "tomates" and are used to prepare the green sauces, including the guacamole.

    This is a "Jitomate" (you know them as tomatoes)

    http://en.wikipedia.org/wiki/Tomato

    And this is the real "Tomate"

    http://en.wikipedia.org/wiki/Tomatillo

    And these "Tomatillos" plus green peppers (no jalapeño peppers) is what you should use for a real guacamole.

    Yes Serrano peppers are a good option, not the best, but they'll work well, you should try to get mexican green peppers at the mexican border (Almost every mexican border town have them), if you do that you'll get a really tasty and spicy guacamole. And yes I'm Mexican!

    i love serranos but thats really cool that u r mexican at least i know i am not talking to some wanna be i live in texas so i kinda know have u checked out my recipe????

    Well that's good and I'm glad to help, you live in Texas so you have access to the "chile verde" just ask for them in any Mexican town and that's it!!! Well I'm gonna give a look on your recipe!!! And here is another tip: When you finish your guacamole, add the avocado seeds to it (just put them on it as an ornament, but don't mix with them and do not eat them) and you'll get the same result as adding lemon juice (less oxidation and change of color and taste).

    These are the real green peppers:

    http://es.wikipedia.org/wiki/Capsicum_frutescens (sorry only in Spanish)

    And those are what you should use, just ask for them as "Chile de arbol" or "Chile verde" in any mexican town, in fact they are quite similar to Serrano peppers, but with "Chile Verde" your guacamole would taste a bit different and I'm sure you are going to love them.

    And just another thing, don't add the lemon juice to the guacamole until it is finished, to prevent the oxidation of the sauce an the change of flavor and color.

    I've always added a couple dashes of worcestershire sauce, which gives it a nice smokiness...

    1 reply

    I suppose if you just ate it at this stage, it would be an almost guacamole salad.

    1 reply