<p>I’m having a chick-flick marathon with my roommates and some friends tonight (we don’t have classes tomorrow as it’s Veteran’s Day). We have a great salsa recipe from my mom, but no one has a tried and true guacamole recipe. Anyone here have one they particularly like?</p>
<p>Two avocados (very ripe), half chopped up tomato, cilantro (I like quite a bit of it), half chopped up onoion, squeeze (a tablespoon) of lemon, salt and hot sauce to taste. You could pre-make it, leave the avocado seed in to keep it fresh, put it in the fridge.</p>
<p>This is Rick Bayless’s guacamole recipe, slightly modified by me.</p>
<p>Make a salsa
1 peeled, seeded and chopped tomato
1/2 small onion, chop fine and rinse for 2 minutes under running water
tsp chopped fresh jalapeno (or to taste)
1 tbls of chopped fresh cilantro
1 clove of garlic, chopped fine
1/2 lime, squeezed over the top
Salt, pepper and a dash of Tabasco to taste</p>
<p>Mix and set aside, or enjoy as salsa</p>
<p>Mash 2 small avocadoes with salt, pepper, stir in the salsa, let sit for about 30 minutes in the frig. Be sure to put plastic wrap down onto the surface of the guacabole to seal out all the air - not just over the rim of the bowl.
Best with those thick gold tortilla chips.</p>
<p>You can scale up with more avocadoes - just 2 avos to 1 tomato to 1/2 onion. You can also use roasted tomatoes or tomatilloes, I never go to that much trouble. the secret is the freshest ingredients and the ripest tomatoes and avocadoes you can get - should be easy in CA. the other secret is washing all the onion juice off the onions - don’t ask me why, but it works.</p>
<p>Being an avocado purist, I just mash up ripe avocados and mix in a splash of lemon juice and a bit of garlic powder. I have a friend who adds cream cheese to the mix, but that’s just wrong.</p>
<p>You do know how to pick out a ripe avocado? It shouldn’t be hard, but should be soft when lightly squeezed. Hard avocados will ripen faster in a paper bag, but it will take a day or two.</p>
<p>I’m usually lazy and just put some salsa in mashed avocados until it tastes good. Sometime adding a bit of lemon, grated onion, chopped tomato, and/or cilantro. But here’s a standard recipe:</p>
<p>(From a Tex-Mex cookbook called It’s a Long Way to Guacamole byRue Judd and Anne Worley)</p>
<p>Guacomole</p>
<p>12 ripe avocados, peeled
1-2 tsp coriander (I think fresh cilantro would be better here than their dried seeds which is what coriander is - it tastes completely different, more like Indian food)
salt and pepper to taste
Hot pepper sauce to taste
Juice of 4 lines
2 ripe tomatoes, peeled and chopped (I never peel tomatoes)
1 jalpeno, seeded and chopped
1 small onion grated</p>
<p>mash the avocados, add remaining ingredients.</p>
<p>fireflyscout-yes, my dad taught me :)</p>
<p>I have a feeling we’ll be doing onion dip instead of guacamole.</p>
<p>My husband buys store bought guacamole and adds chunks of fresh avocado, tomato, and hot peppers to zest it up. He always gets compliments on it.</p>
<p>I used to always make my own. Always with lemon. Sometimes I use store bought salsa sometimes add my own jalapeno, cilantro and tomato. But I have to confess that lately I just buy the premade guacamole from Trader Joes. They have 3 different versions. I have found that the avocados at the market have been hit or miss. I used to have an avocado orchard so got spoiled.</p>
<p>I use 3-4 avacados
finely chopped tomatoe ( I use the grape this time of yr )
chopped fresh jalepeno
a few tblsp chopped garlic
a few tblsp chopped red onion
fresh lime juice
salt and pepper
All to taste</p>
<p>From someone who doesn’t cook:
Mash up avocado and add some Newman’s Own balsamic vinegar salad dressing.</p>
<p>oh my gosh, I forgot the cilantro !</p>
<p>We have never used garlic, maybe I’ll give it try next time.</p>
<p>what cangel said</p>
<p>My recipe is </p>
<p>3 Ripe avocado,
lemon juice (~half a lemon), to taste
pinch salt, to taste
3-4 T chunky salsa
3-4 T chopped fresh cilantro</p>
<p>white corn tortilla chips are better, imho</p>
<p>One thin slice of sweet onion chopped very fine per ripe avocado. Prepare the onion first, cover it with lemon juice and a bit of salt, let sit while you peel and chop and mash the avocados, then combine. For storage of any leftover avocado in the refrigerator, add a pit or two from the avocados.</p>
<p>Thanks for all the great tips!</p>
<p>We weren’t able to find ripe avocados, so we’re going to just eat plain 'ole avocados instead. (Those of us that like them, anyway).</p>
<p>
I’m not sure what this means - you wouldn’t want to eat an unripe avo.</p>
<p>I have about 70 or 80 avocado trees so we go through a few avocados around here (but sell most of them). For guac we just mash the avos and mix in a bit of salsa - nothing fancy. We don’t add cream cheese or anything. We also eat them as slices in a sandwich, make avocado pizza (slices on a homemade veggie pizza - try it), have made avocado cake (like carrot cake but green), avocado bread, avocado pie (kind of like a lime pie), etc. We haven’t made avocado ice cream yet but have a recipe for it somewhere.</p>
<p>My dog really loves avocados and hunts them in the yard!</p>
<p>A couple of different must-do twists for mine: fresh squeezed lime and sea salt!!!</p>
<p>Chop some onion, 1-2 fresh jalapenos.
Add 1 clove minced garlic.
1 spoon or so whatever salsa I have (bonus: if it’s fresh salsa, it will already have some cilantro in it so you don’t have to add your own)
Add ripe avocado. Mash all together - leave some chunkiness - I prefer it not too smooth.</p>
<p>Add sea salt to taste and juice of 1/2 to whole lime. </p>
<p>Yummo!!!</p>
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<p>My bad…one of my roomies had one ripe avocado in the fridge, but not enough to make guacamole with.</p>
<p>Avocados mixed with any of the possible guacamole ingredients taste great. Plain avocados taste great. Avocados are just great…</p>
<p>To go in another direction, mashed up avocado is great when spread in sandwiches. Mmm.</p>