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

Comments

author
Randy_che (author)2006-09-06

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.

author
mcadwell (author)Randy_che2009-08-01

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.

author
christy (author)2006-09-06

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.

author
acidbass (author)christy2009-01-21

u cant add tequila if u r under 18

author
FunkNattidelic (author)acidbass2009-07-29

sure you can whos gonna know? =P

author
acidbass (author)FunkNattidelic2009-07-31

true LOL

author
Gebcas (author)2008-07-03

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!!!

author
acidbass (author)Gebcas2009-01-19

actually u should us the red ones

author
Gebcas (author)acidbass2009-01-19

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.

author
acidbass (author)Gebcas2009-01-20

UUUMMMMM not that I am racist or anything but r u Mexican????

author
Gebcas (author)acidbass2009-01-21

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!

author
acidbass (author)Gebcas2009-01-21

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????

author
Gebcas (author)acidbass2009-01-21

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).

author
Gebcas (author)Gebcas2009-01-21

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.

author
Gebcas (author)Gebcas2009-01-21

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.

author
acidbass (author)Gebcas2009-01-20

thats cool man what about serrano's

author
dizzydave (author)2006-09-07

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

author
acidbass (author)dizzydave2009-01-21

mine as well make bbq if u want smokiness

author
cn (author)2006-09-07

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

author
acidbass (author)cn2009-01-20

lol

author
airflorida (author)2007-02-01

The lime juice is better than lemons in that is more authentic. For some reason lemons are a rarity in Mexico, at least central Mexico, but limes are ever present. I wouldn't use cayenne pepper to spice things up; to keep it authentic go with another type of green pepper like a serano or a green arbol chile. Seranos are now pretty common in the US. They are narrower and a bit shorter than your average jalepeno and pack more punch, arbols are very skinny and somewhat long. You can also increase the hotness by keeping the chile's seeds.

author
acidbass (author)airflorida2009-01-19

i agree with the limes

author
redhotjezebel (author)2008-07-22

i love guacamole, but my guac and my family's guac recipe has always consisted largely of mostly smooth-mashed avocados. we add garlic, lime juice and 1 small roma tomato and/or 1 small tomatillo. (no cilantro in mine because i'm allergic.) but it's mostly avocado!

author
acidbass (author)redhotjezebel2009-01-19

add serrano peppers it makes all the difference

author
leatherleigh (author)2008-09-14

Try adding some cumin it will make all the difference.

author
wingman358 (author)2008-05-11

I make my guac exactly the same way, except I always add the cilantro. I want to try to make really smooth guac soon.

author
timd2 (author)2008-02-13

I can't wait to try it

author
jeffroward (author)2006-09-07

i prefer lemon juice to lime juice, and salt and cilantro are a must! therein lies the magic of guac, though... everybody has a different recipe, and they're always good.

author
bowakowa (author)2006-09-07

Pretty close to my recipe too. Red onion, cilantro, and less mushy version a must. Kosher or sea salt is best. BTW, the trick has another step he probably knows but skipped over. Heck, everyone might know it. But if you insert your knife to the pit and roll it once, you can then twist the halves and the whole pit will be exposed. You then thwack the edge of your knife into the pit about a quarter inch and turn the pit to release. And to prevent browning, take plastic wrap and push it down onto the remaining guac. This keeps the air out and it won't oxidize.

author
mrbinky3000 (author)2006-09-06

Avacados are very soft. You can use a knife with a rounded edge, like a butter knife, to cut the grid in the avacados. With a rounded knife, you can hold the avacado in your hand while cutting. Also, the finer you make the avacado grid, the less mashing you have to do later. My grid is usually super-fine.

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