<p>I have tried to make guacamole several times – it always turned brown right away. Then a friend told me to use lemon juice (instead of lime) to keep it from turning brown. That helped, but I still don’t really know what to put in it to make it tasty. I don’t like to add a lot of salt (especially since we’ll be using salted chips). I’ve been asking around and I’ve heard people say “you have to add (XYZ).” </p>
<p>What do you add (and in what proportion):
sour cream
jalape</p>
<p>I do avocado, lime juice squeezed on it, tomatoes, cilantro, salt, pepper and garlic to taste; if you want it to be fancy, add jumbo lump crab…yummy!</p>
<p>Approximate amounts- I just eyeball it:
2T chopped onion
2T chopped tomato or a spoon of salsa
1 jalape</p>
<p>Cheaters Guacomole - mash avocado some with a fork, squirt a little lime juice, sprinkle with salt, pepper, garlic powder. Mix. Add red or green salsa to taste. Mix. Cover with plastic wrap touching every exposed part till you eat it.</p>
<p>Avocado, lemon juice, salsa, crushed garlic. Very simple.</p>
<p>Lemon juice helps slow browning, but it still will brown. It’s best if you make it shortly before serving. It’s never going to look as good after it’s sat overnight.</p>
<p>Cumin. Drives the flavor of gucamole really weil.</p>
<p>I usually make kind of a guacamole/salsa with a ton of tomatoes and diced onions. More of a complete side dish rather than a little spoonful on the side. I don’t eat chips, so I have it as a side for grilled fish or something.</p>
<p>I like avocado, lime juice, tequila, onion powder, garlic powder, salt, cayenne and cumin.</p>
<p>If I’m trying to stretch it (avocados are expensive) I’ll add sour cream. Squish plastic wrap onto the surface and refrigerate to keep it from browning. I like to make it at least a few hours before hand to chill and let all the spices hydrate all the way.</p>
<p>Mashed avocado mixed with salsa. That’s it - couldn’t be easier. Skipping the sour cream and salt makes the quac a healthier food. </p>
<p>Avocados are really good for you so be sure to buy plenty of them.</p>
<p>Here’s my fave…avocado, tomato, lime juice, onion, garlic, cumin, cayenne, kosher salt (no cilantro for me, I hate the stuf)…mmm I just made some today and put it on my cheeseburger.</p>
<p>[Guacamole</a> Recipe : Alton Brown : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html]Guacamole”>http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html)</p>
<p>Trader Joe’s makes a really cool guacamole kit - two avocados, small onion, jalapeno, roma tomato, lime, and a garlic clove. Mash up the avocados, juice the lime, chop up everything else, mix. The proportions work out really well.</p>
<p>If you don’t like cilantro, don’t add it to your guacamole.</p>
<p>I put pico de gallo in my guacamole & leave the pit in until just before serving. ( to prevent browning)</p>
<p>So many good ideas – thank you everyone. I never thought of adding salsa, but I bet it adds a nice flavor. </p>
<p>I’ll check out the kit ariesathena – I like the idea of pre-measured ingredients until I get the hang of how much to add.</p>
<p>i-dad – I added a little cumin last night and it really made a difference.</p>
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<p>I discovered that if you put avocado pit in the guac, it keeps it from browning. This is useful if you make it for parties. I would not keep guac overnight either.</p>
<p>I’m constantly told that I make a really good guacamole, but it doesn’t have any unusual ingredients. Mine doesn’t brown for many days and lasts a while. I make it in a blender. I always have made it that way until last week, I did it in a food processor instead. Here are the approximate amounts I use:</p>
<p>3 avocados
1 tomato
1 onion
2 jalapenos (I actually use jarred sliced ones and about 2 T of them)
3 T. lemon juice</p>
<p>My family likes it spicy. So I skip all of the seasonings listed above and use Tony’s instead. Also, oxygen causes browning, so if you place a sheet of saran wrap directly on the surface of the guacamole and press it in so that there are no air bubbles before putting it in the refrigerator it will keep better. I also use vinegar instead of lemon juice .</p>
<p>Consistency - my family likes guacamole a little chunky, not smooth. Hand mashing with a fork is what works for us.</p>
<p>3 or 4 avocados, 1 or 2 large plum tomato, coarse sea salt, 1 med. size Persian lime or 2 small key lime, chopped onion, cummin, jalapeno, (slices from the jar), chilli powder and a little cayene.</p>
<p>Cut up avocado first, add lime juice, salt, chilli, and cayene
Add onion, jalapeno
Mix with potato masher
Add tomato</p>
<p>3 avocados, 3 cloves minced garlic, chopped onion, chopped tomato, 1 diced jalapena pepper, lemon and lime juice, salt and pepper. Mash so it is lumpy, cover with saran wrap touching it.</p>
<p>Darn, after reading all these I’m HUNGRY for guacamole!!!</p>
<p>Guac is such a poor contraction. Takes all the fun away.</p>