Thread: Recipe for Mexican-Style Guacamole

Well I always make this for family parties, people at work, and everyone loves it so I hope you do too.

Well, before you touch the avocados, you want to chop up everything else you need so the avocados don't get brown.

Here's the ingredient list:

Ingredients:
4 avocados (Get the black/brown Haas ones) (not the Florida green ones)
1/2 small onion (diced) (I don't like onions but it's necessary so I mince them)
1 small jalapeno pepper (diced) (make sure it's seeded because it'll be tooo spicy)
1 roma tomatoes (diced) (those are the oval-like ones that are small and easy to find in a market)
1 large garlic clove (mince it)
*If you like cilantro, add it but only a little*


Spices:
Ground cumin (2 tsp) teaspoon
Paprika (1/2tsp) teaspoon
Cayenne (1/2tsp) teaspoon
Lemon or lime juice (4 tablespoons)
*I always eyeball these*


Tips:
-GOOD AVOCADOS ARE: -not mushy, not hard, but if you press your finger into them there's some give.
-If you don't have an avocado masher, use the largest fork you have. If you use a small fork, the avocados will become a puree and not guacamole)
-When cutting tomatoes, dispose of the jelly-like stuff.
-DO NOT mix the Spices in 1 bowl. Keep them separate.
-DO NOT touch your face or eyes after dealing with the jalapenos
-You may want to use more tomato, but it's really preference.
-

Originally Posted by newguy

One tip if you don't finish your guac: leave two of the avacado seeds in and it prevents the guac from going brown while in the fridge for a few days since there's no preservatives in the homemade stuff.



Even if it goes brown it's still fine to eat, it just doesn't look so pleasant...

Steps:
1. Cut avocados as so in this video Cutting an Avocado - YouTube (didn't know how to describe it through internet)
2. Now that the ingredients are out of the way, it's really simple from here. In a large bowl, mash the avocados with an avocado masher until its a chunky/smooth mix.
3. Add Ingredients, then add spices and 1/2 of the lemon/lime juice (rest is for later).
4. Fold the ingredients and spices into the guacamole with something soft or a rubber end. At this point, there is no more mashing, you're just trying to spread the ingredients into it.
5. IMPORTANT! Pour rest of lime/lemon juice on. Add salt to taste and let avocado sit for an hour or two so flavors can mix and mingle. If you're refrigerating it, do not serve cold! Served room temperature is when flavors are in-sync.

Enjoy! and if you try the recipe out, tell me how you liked it!
*I also want to point out from the video i posted above: if the pit looks like that, it's probably not ripe enough.*

Thanks for sharing.

Interesting that you add tomatoes.. I'm not sure if you do that for the acidity (I use a little mango for a tart offset) or if it's because you prefer a salsa like texture more than a creamy consistency. But keep up the good work, this will be so much better than anything people will find in a supermarket.

Originally Posted by copper

Thanks for sharing.

Interesting that you add tomatoes.. I'm not sure if you do that for the acidity (I use a little mango for a tart offset) or if it's because you prefer a salsa like texture more than a creamy consistency. But keep up the good work, this will be so much better than anything people will find in a supermarket.

Yes I like the smooth/chunky consistency. If you read the full thing, I give tips and steps to avoid making it creamy. But of course, getting it creamy can be easily achieved by mashing more.
Anyway, it's great-grandmas recipe. (I'm 100% Latino. A couple of Nationalities)

Oh great, I was looking for a nice Guacamole recipe. This one sounds really lovely. Thanks, I have to try it! :)

The other day I was at a restaurant and had buffet. I took a few spoons of what I thought was guacamole, but it turned out to be wasabi .

One tip if you don't finish your guac: leave two of the avacado seeds in and it prevents the guac from going brown while in the fridge for a few days since there's no preservatives in the homemade stuff.

Even if it goes brown it's still fine to eat, it just doesn't look so pleasant...

Originally Posted by newguy

One tip if you don't finish your guac: leave two of the avacado seeds in and it prevents the guac from going brown while in the fridge for a few days since there's no preservatives in the homemade stuff.

Even if it goes brown it's still fine to eat, it just doesn't look so pleasant...

added your post to the tips! i've heard of this before but have never really tried it. i'm sure it works due to the times i've heard it but with this recipe, the bowl always goes clean!

roma tomatoes

can i use the normal tomato ?