guacamole ingredients. . .?

[stellanoir]

I've not made guacamole for many, many years and want to serve some at a birthday party. I googled for recipes and found the following array of ingredients in an assortment of recipes. . .

avocados (obviously)
garlic
salt
lime or lemon juice
parsely
onion
tomatoes
olive oil
vinegar
sour cream (?)
mayo
coriander seeds and leaves
cilantro

I'm not going to goop it up with all of these ingredients.

Any recommendations or further suggestions would be greatly appreciated.

[skooooo]

1. Lime or Lemon juice..

...sounds like a really good addition. I'd leave that it.

[stellanoir]

6. yeah

I'm really drawn to using lime juice. I made up a recipe for black bean, wild rice, vegies, curried soup a couple of years ago and it was really heavy so I added a bunch of cilantro and the juice of about 6 limes and it really lightened the texture and totally enhanced the flavor.

[bicentennial_baby]

2. I use

Avocado
Garlic
Salt
Tomatoes
Onion
Lemon Juice


i think that's all, and it's quite yummy

[yewberry]

3. Yeah, that's too much stuff.

Here's mine:
avocados (mash well)
lemon juice
garlic
kosher salt
black pepper (tiny little bit)
tomato (finely diced, added when everything else is well-blended)

Really simple, really good.

Too many ingredients can overcome the balance of flavors in guac.

[Systematic Chaos]

4. I wouldn't add a whole lot to it

Avocado, finely diced onion, a little lime juice and spices are all you really need. But, if you could find some tomatillos, dice them up and add them it wouldn't hurt. Tomatillos are little green things that are kinda like tomatoes but I don't think they're the same. I see them all the time in supermarkets here (Las Vegas) and I know that many authentic prepared guacamoles they sell around here have tomatillos added. I especially wouldn't put any mayo or sour cream in. Sour cream could be served seperately on the side, but mayo really doesn't fit.

[stellanoir]

7. wow thanks for the tomatillo tip

I'm feel the same about the mayo and sour cream. Wayyy too goopy.

[MoJoWorkin]

5. I like to keep it simple

avocado, lime juice and thinly diced onions. You can add whatever floats your boat, but I have my sour cream and tomato/cilantro as sides:bounce:

[lateo]

8. Keep it simple is best!

[blondeatlast]

9. Yes; I like a hint of chiles verdes, too. Avocados are the "good" fat

(raises HDL cholesterol, which cleans out the arteries), so the less you add, the healthier it is.

Edit: since I'm on a low LDL diet, I skip the sour cream; not a favorite anyway.

Simple is best, indeed!

[Gato Moteado]

10. avacadoes and lime juice only........

.....is how my friend here in costa rica makes it and it's awesome.

i can't imagine putting sour cream in it.....that sounds disgusting.

here in costa rica, i see three kinds of avocadoes (black, green and red). i get them at the market for 20 cents a piece. out in the rural areas they're way cheaper. i've got at least a couple avocado trees growing on my property, but i plan on planting a dozen more or so.

[GOPisEvil]

14. Quit braggin' will ya?

[Gato Moteado]

16. sorry......

.....hey aren't you in seattle?

[GOPisEvil]

19. Yessir I am.

Lovely, cloudy Seattle.

[Gato Moteado]

20. ok.....your next trip is CR

nt

[GOPisEvil]

21. Yeah, when that will be, I don't know.

This trip took a large bite out of the budget, but ya gotta do what ya gotta do, and I gotta be here.

[Gormy Cuss]

11. simple it is

Around here it's simply mashed avocado with small amount (a teaspoon or so) of salsa mixed in.

This is as complicated as it should get:
avocado
lime juice or minced tomato or or lemon juice
minced garlic only if you are going to eat it right away (powdered garlic or garlic salt is better it will be held for later)
minced onion
salt if needed

Putting the pit in the finished guac does help retain that bright green color.

[stellanoir]

18. thanks

especially for the pit trick. that's cool.

[Kathy in Cambridge]

12. Basic guac recipe:

avocadoes
salt
garlic
onions
chopped FRESH cilatro
lemon juice

occasionally I add a chopped chipotle for some smokiness and heat.

[Kathy in Cambridge]

32. I forgot chopped tomato

[assclown_bush]

35. Nuestra Senora La Reina De Los Angeles Guacamole Mix

6 Ripe Haas* avocados. Preferably plucked from your neighbors tree.
Juice from half a Lemon
Juice from 1 Lime
A small amount of orange juice (a good squeeze from half an orange will do)
Garlic (to flavor the mortar)
1 Chopped and Seeded Tomato* sans juice
Half a white or yellow onion finely chopped
A few sprigs Cilantro (or Italian Parsley for those who don't like Cilantro)
Chopped Jalapeno (not too much)
Worcestershire Sauce (a couple of shakes)
Salt to taste

Using a molcajete y tejolote*** (Mexican volcanic rock mortar and pestle) rub the inside of the molcajete (mortar) with garlic. Combine half cup of the chopped onions, 1 tablespoon of the chopped jalapeno and 2 tablespoons of the cilantro with 1 teaspoon of salt in the molcajete.
With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within. Add the juice of half a lemon, 1 lime and a good squeeze of an orange and a couple of shakes of Worcestershire sauce. Combine.
Split the avocados in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
Scoop the avocado out of the skin with a spoon (never mash or scrape it).
Add the avocado to the paste in the molcajete and FOLD to combine thoroughly. Add the other ingredients, folding gently, taking care NOT to mash the guacamole.****
Add more jalapenos and salt to taste. Garnish with a couple of sprigs of Cilantro.
Serve in the molcajete with fresh chips and a huge pitcher of margaritas.
Provecho.

:party: :beer: :toast:

* Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor are used to make this recipe.
** The tomatoes must be perfectly ripened.
***The tejolote (pestle) is used to bonk republicans on the head when they attempt to double dip. (Just Kidding)
**** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.

ASSCLOWNBUSH

[stellanoir]

37. thanks and LOL

"***The tejolote (pestle) is used to bonk republicans on the head when they attempt to double dip. (Just Kidding)"

the aforementioned birthday party will include 3 of the only Repub family members in my enormous extended family. I'll go well armed.

[MidwestTransplant]

13. I think I make very good Guac and this is what I use

Grind the following:
Cilantro (to taste)
White Onion (to taste)
Little garlic
Jalapeno (to taste...be careful not to add too much, especially if you are making in a mixer...you will make a nasty dose of pepper spray!)
Lime (1/2 juicy lime per avacado)

Then mix in Avacado and salt (don't forget salt, it's nasty without it)

Finally mix in some tomato.

You don't need all that extra stuff IMO

[PennyK]

23. I'm surprised!

My recipe, which comes from a big ol' cookbook, and is very popular, includes a small can of chopped green chilies (mild). Then of course, garlic, onion, tomato, and some salt and pepper. How could you NOT include the chilies?

[MidwestTransplant]

51. Jalapeno in my recipe substitutes for green chilies

in yours. They would be interchangeable and some green chilies are called jalapenos too I think

[stellanoir]

15. I just had an idea

to experiment with mixing in a smidgen of Skordella. Skordella is often refered to as Greek mayo and is really exquisite. It consists of potato, garlic, almonds, vinegar, oil, and seltzer.

Might be sort of interesting. Or not.

[BikeWriter]

28. Hmm, I've been wondering if the Skordalia would make a good dip...

mixed with crab meat?

[stellanoir]

31. Funny that you should wonder that

because the recipe I have was part of a bunch of recipes for a Greek feast. It was supposed to be mixed into a Crab Cake recipe which didn't turn out so great for me.

But it's really, really, really rich so you'd have to either thin it out or lighten it up by adding lemon or parsely or something I'd guess.

I use it on quessidellas and sandwiches a lot.

[BikeWriter]

43. Thanks for the suggestions...

I've been craving crab lately. I may have to whip up a big batch of slaw later. I've also been thinking of using either crab by itself in the slaw or combined with shrimp.

[blindpig]

17. another variation

lemon
LOTS of garlic: I'm liable to use 1/2 a head per avacado, no vampires here.
salt

depending upon what else is being served I might add some hot chiles

[WCGreen]

22. Fresh Lime......

And a couple of shakes of tobassco

[ChavezSpeakstheTruth]

24. I keep it simple - avacado, tomato, onion, garlic, lime, salt & pepper

[Texasgal]

25. I agree...

That's the best way, once you start adding all kinds of crap it just dosen't taste right!

[ChavezSpeakstheTruth]

27. Exactamundo.

[BikeWriter]

29. Me, too!

[gollygee]

30. That's how I make it too

anything else is unnecessary

[Kathy in Cambridge]

34. Yep-and keep it chunky. I hate 'pureed' guac you see in restaurants

sometimes. yuck.

[ChavezSpeakstheTruth]

45. I make it in a lava stone mortar like they do at some restaurants

[progmom]

48. that's my recipe as well

though i add a dash of hot sauce. :hi:

[ChavezSpeakstheTruth]

52. I do that at the plate

I don't want to burn any sensitive types.

[buff2]

26. This is how I make mine.....it's very good

I 16oz. carton of sour cream
I avacodo
I small can of chopped chilies
a few dashes of garlic salt

Put it all in a blender and blend well. I use it over chimi-chongas.

[assclown_bush]

39. *FAINTS

[electron_blue]

33. good gawd, that's a lot. I keep it simple

Just mash up one avocado, mix in 1-2 cloves garlic.

If I'm going to have it on the table for awhile and don't want it to go brown quickly, I squirt in some lemon or lime juice.

That's all!

[stellanoir]

36. Consider reading the original post again

Those were optional ingredients pulled from about 12 different recipes I found and I had no intention of using all of them. Just wanted to hear some pro's and cons on some of them. Seems like everyone concurs that simpler is far better when it comes to guac though.

Aaaaand welcome to to DU

:hi:

[chaska]

38. Here's mine:

Just the essentials.

avocados
fresh garlic
tomatoes
salt
pepper

Nothing else. I hate lime juice in guacamole. No onions either.

[nothingshocksmeanymore]

40. I say cheat

buy your favorite salsa....get an avocado...put avocado in bowl...add a couple spoonfuls of salsa and mash..then sprinkle a little cilantro over it

[Jade Fox]

41. No, no, no, on these....

Mayo, vineager, parsely, onion, olive oil (avacado's are practically all oil!)
garlic, and coriander seed (coriader leaves=cilantro).

Yes on good tasting plain yogurt instead of the above.

[bicentennial_baby]

47. No on garlic?

You so crazy! :crazy:

[leftofthedial]

42. avocados

onions

maybe a little salt, tomatoes or chili, depending on how you are using it.

OR

"Texas trailer trash" guac=avocado and picante sauce


any of the following might be fine in avocado dip, but do not belong in guacamole:

lime or lemon juice (this is a bad restaurant-induced affectation)
parsely (maybe cilantro, but parsley?)
olive oil
vinegar
sour cream (?)
mayo
coriander seeds and leaves
cilantro

[AwakeAtLast]

44. Here's the way I like mine

For one avacado:

Juice of one lemon
Juice of 1/2 lime
1 clove garlic, minced
1 TB fat free Mayo
(I know, some of you are fainting, but just this little bit of mayo makes it taste so good with the other stuff. That's how I like it, O. K.?)

Mash all together and serve.
Garlic salt if needed.

I think the hardest part of making good guacamole is using a good avacado. I buy mine green and let them ripen at home.

May I add that I like my guacamole with Garden of Eatin' blue corn chips. They are heavenly! :9

[stellanoir]

46. now I'm well aware

and completely assured that most on DU are total purists.

Less is more.

That's cool and thanks everyone for the feedback.

[Tallison]

49. "Guacamole crack" recipe

Avocados that are perfectly ripe, coarsely chopped
lemon juice
onion, coarsely chopped
tomatoes, perfectly ripe, coarsely chopped
fresh cilantro
salt to taste

Combine with a big spoon. Provided the quality of the produce is perfect, that's really all you need. More ingredients only obfuscate the flavor and texture of nature's perfection, or enhance the lack thereof in cases of inferior-quality basics.

On edit: I'd use either onion OR garlic, but not both, which tends to overwhelm the subtle avocado flavor. I prefer onion, myself, for the chunky texture and slightly sweeter, less-competitive flavor.

[norml]

50. Avocado, Lime Juice, Picante Sauce, and Minced Garlic, that's all.

That's how I make it.

[ElsewheresDaughter]

53. avocados (obviously),tomato, garlic, lime juice, salt

[tibbir]

54. The simpler the better:

I combine avocado, very finely minced onion, finely diced tomatoes , salt and the juice of alime to taste. I have to be careful not to put too much lime in it. You can make it ahead of time and store it in the refrigerator for a while. Just be sure to cover the top of it directly with plastic wrap or aluminum foil to keep it from turning dark.

[Capn Sunshine]

55. As someone whose family resides on both sides of the border

This is mi Tia Hortensa's recipe , but its a hell of a lot of work.
2 medium (about 6 ounces total) chiles pobalnos frescos
6 ounces (1 medium round or 2 plum) ripe vine grown tomates
2 garlic cloves, unpeeled
3 tablespoons chopped fresh cilantro
3 medium-large (about 1-1/4 pounds total) ripe avocados
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso añejo or
other dry grating cheese, such as Romano or Parmesan

Roast the tomates and poblanos , preferably over a mesquite fire, or in an horno, but if you are a yankee, pues bien, use your toaster oven or broiler, roast the things until skin is black. Then under cold water, peel off most of the black part and dice the things finely. Mash then chop the garlic , chop the cilantro , and add it to the other stuff. Mash the avocados in ;when semi smooth add the lime juice and continue mashing in a giant molcajete. If you lack this fundamental thing, use a bowl, gringa , with a wire whip. When it's as smooth as you like, grate some of the cheese over it to finish.

Now, make the tortillas.