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 Jalapeņo 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.

Comments

[Randy_che]

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.

[mcadwell]

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.

[christy]

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.

[acidbass]

u cant add tequila if u r under 18

[FunkNattidelic]

sure you can whos gonna know? =P

[acidbass]

true LOL

[dizzydave]

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

[acidbass]

mine as well make bbq if u want smokiness

[Gebcas]

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!!!

[acidbass]

actually u should us the red ones

[Gebcas]

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.

[acidbass]

thats cool man what about serrano's

[acidbass]

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

[Gebcas]

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!

[acidbass]

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????

[Gebcas]

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).

[Gebcas]

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.

[Gebcas]

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.

[cn]

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

[acidbass]

lol

[airflorida]

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.

[acidbass]

i agree with the limes

[redhotjezebel]

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!

[acidbass]

add serrano peppers it makes all the difference

[leatherleigh]

Try adding some cumin it will make all the difference.

[wingman358]

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

[timd2]

I can't wait to try it

[jeffroward]

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.

[bowakowa]

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.

[mrbinky3000]

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.