| Guacamole recipes?
Posted: 9/23/2008 3:34:47 PM | Guacamole - I love the stuff but I only have it on top of a pile of nachos when I'm watching football with my mates in the pub.
How do you make it? It's avocado mashed up with garlic and something, I assume. Roughly what proportions and what else do you eat it with? | |
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| Guacamole recipes?
Posted: 9/23/2008 3:44:59 PM | Oh their are a lot of varatiuons but I like this one and someone may have another suggestion
I never measure on this
Alvacodos
onions (I like purple or vidalia in season)
sour cream fresh seeded tomatoes spices ( garlic, seasoning pepper,a little lime zest)
let rest in the refig to mingle and enjoy. Sometimes I use helmans mayo. | |
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| Guacamole recipes?
Posted: 9/23/2008 4:20:04 PM | First, I start with at least two organic avocados.
(not too soft - not too firm -- you want them to be perfectly green when you open them up - no brown spots, that means it was too soft)
Avocados change from green to brown when they are ripe, but become an even darker brown when they're too old.
Open the avocados and mash them up with a fork.
Add some lemon and lime juice (maybe 1 tablespoon each - or more to taste),
along with salt and a big pinch of cayenne pepper.
(lots of cayenne if you're daring like me.)
Then, I cut up at least half of a large red onion in little pieces....add it to mixture, but do not mash.
Then I get a nice firm, deep red, organic tomato.
Dice the tomato and add it to your mixture but do not mash.
Fold the onions and tomatoes into the mashed avocado & there you go. So Good!!
Some people also add cilantro leaves, finely chopped, and diced chile peppers too -- but the cayenne is enough *heat* for me and I really don't like cilantro.
The traditional recipe does not call for garlic, but if you like it, then crush a clove or two and add it.
I like to have it with either pita chips, flat bread, or blue corn chips.
I'll also put it in a corn tortilla and eat it like a roll-up.
I adore avocados -- they're a compete protein, you know!
....And they're very good for your skin. | |
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| Guacamole recipes?
Posted: 9/23/2008 4:20:28 PM | | try this avacado smashed up! lemon juice , onion,tomatoes sliced into small chunks, cilantro and a lil lemon or lime juice! of a lil salt and pepper! | |
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| Guacamole recipes?
Posted: 9/23/2008 4:27:44 PM | | I have a secret ingredient for Guacamole for when you want something different. Canned chopped clams with the juice added to any guac recipe. | |
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| Guacamole recipes?
Posted: 9/23/2008 4:31:35 PM | Here's the recipe I usually use when I make guacamole at home:
3 ripe avocados (peeled, pitted and diced)
2 tablespoons lemon juice
1 clove garlic (crushed)
1 small roma tomato OR 1/2 regular tomato (chopped)
1/4 (about 3 tablespoons) of a sweet onion (finely chopped)
salt and pepper to taste
a few drops hot sauce (optional)
1 tablespoon chopped cilantro (optional)
1. Place the diced avocados into a medium mixing bowl. Add the lemon juice and garlic and mash the mixture with a fork or potato masher.
2. Add the chopped onion and tomato. If you want a smoother guacamole, you can choose to blend the tomato before adding it to the avocado mixture.
3. Continue mashing the mixture, adding some salt, pepper, cilantro and hot sauce until the desired taste and consistency is reached.
4. If desired, cover with plastic wrap and chill for about 45 minutes before eating. | |
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| Guacamole recipes?
Posted: 9/24/2008 6:51:21 AM | I make it like this:
Ingredients:
2 large or 3 small, ripe, avocados (about 4-5 cups). A ripe avocado will have just a little give when you squeeze it and will come back to its shape when you release... kind of like a nice firm natural .... ;) It will not have any mushy soft spots or depressed areas. You can help to ripen avocados by placing them in a brown paper bag, covering with flour, and placing the bag in a safe place out of the sun. I prefer the purplish/black hass avocados (never buy the reddish colored ones), but the main thing is that they be ripe (see: http://www.avocado.org/about/varieties).
1 medium ripe (but firm) tomato (about 1 cup before seed extraction).
1/2 cup of onions (chopped to 1/8 to 1/4" chunks)
1 round tablespoon of finely chopped jalapeno pepper (about 1 inch)
1 quarter normal sized lemon.
1 heaping tablespoon mayonnaise (don't over do this). Some people use sour cream instead.
garlic powder (you can use fresh garlic but people don't seem to notice the diff)
onion powder (optional)
tony's creole seasoning
black pepper (optional)
Preperation:
Cut the tomato into halves or quarters and use a small spoon to remove the gooey seeds. Dice the remainder into about 1/4" chunks (maybe a little larger). Should yeild about 1/2-2/3rds cups of chopped tomato.
Slice the avocados in half and remove the seeds. Set the largest seed aside. Scoop about 2/3rds of the avocados out of their shells (peels) into a bowl using a spoon and thoroughly mash with a fork.
Add Tony's creole seasoning until you can just barely taste the salt. Add garlic powder until you can just taste the garlic. Add about half as much onion powder as you did garlic powder. Add the jalapeno till it is noticeable.
Mix in the tomato, onion, and mayonnaise. Then squeeze in the lemon.
Use a spoon to cut a 1/4-1/2 criss cross pattern in the remaining avocado (which should still be in the shells, then scoop out the avocado in about 1/2" layers so you get rough cubes. Gently fold this into the mix, you want it to remain chunky.
Taste this and now go back and add a little more of any of the seasoning ingredients (tony's, jalapeno, garlic and/or onion powder) according to your tastes. The effect of each ingredient should still be fresh in your mind from earlier. Add a little black pepper if you like.
Transfer the guacamole to a serving bowl and place the reserved seed in the middle and you're done!
I like it chilled. To chill first press plastic wrap down over the surface so there is no air against the guacamole (this will turn it brown/black), and place in the freezer for about 30 minutes. To store, press plastic onto surface as above and place in fridge (note: guac does not store well regardless of what you do - about 1 day is the max).
This recipe should of course be adjusted to your taste and the flavor-fullness of your ingredients.
W. | |
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| Guacamole recipes?
Posted: 9/24/2008 6:53:15 AM | Ooops, forgot the cilantro. This is optional but most people seem to like it. Use only the leaves and thoroughly mince them. Add to taste, but be care not to overdo.
-W | |
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| Guacamole recipes?
Posted: 9/24/2008 3:50:36 PM | Guacamole....man I eat this stuff at least once a week, but I eat avocados sometimes everyday, if not, every other day. I have done this since I was a very small child. It is the one thing I cannot live without. Most peoples basic shopping list is milk, eggs, cereal and bread. Mine has never been. I rarely buy milk and the rest on that list is even more rare. But every few days I buy avocados, organic tomatoes, onions, garlic and all sorts of citrus, as well as mixed lettuces and a berry of the day and water, acai and tangerine juice. As long as I have those, I will never starve and will be a happy camper.
I am very much a purist and love my fruits and veggies in a pretty pure form. My favorite way to eat guacamole is just mashed up avocado with a little salt and pepper if it is not at its prime. If it is just way off its prime, I will even put a Tbls of mayo and some mashed garlic, chopped cilantro and a few sprinkles of chili powder then mix and it is good as new. If I am having a party and people EXPECT a guac recipe and not mashed avocado, then I will do the following, but I will tell you, I do not put lemon, lime or tomato in my guac. Never. That is an American thing and I just don't like it, personally.
Guac Recipe
~3 large avocados, Hass only, purple in color, uniformly bumpy without blemish and medium softness. Cut these in half around the long axis, twist apart off the seed, slam your knife into the seed to remove, then scoop out of the shell in one easy move by sliding a pointed rubber spatula between the fruit and skin. Place in bowl and add the remainder of ingredients then mash very well, which will make it go further. If serving just a few, leave it somewhat lumpy for a fresher more rustic dip.
~salt and pepper the halves in the bowl just covering each piece moderately
~1 small red onion, diced very fine
~2 cloves garlic mashed
~1-2 serrano chilie peppers, leave seeds for more hot, or remove them for less. Can use jalepenos, but double the amount for heat, or leave the same for milder heat. If want just a little spice and not much heat, use 1/2 of a poblano chilie.
~1/2 cup of finely chopped cilantro
**If you simply feel compeled to use citrus, use lime. The juice of 1 fresh in this recipe is appropriate. If using citrus to ward off browning, forget it. Putting the seeds back in the mix works best. I have never seen citrus work. It just sours the taste. | |
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| Guacamole recipes?
Posted: 9/24/2008 4:04:22 PM | ha well i have a great one... but i make it in a vitamix! which ends up like guac souffle!
4 avocados, soft but not brown in the inside
the juice of 3 limes
4 cloves of garlic
half an onion
2 tomatoes
half a green bell pepper
some red crush pepper
a tiny teaspoon of comino
a bit of salt
a bit of chili powder
and of course a bit of jalapeno
if you dont have a vitamix... you can just cut it all up and mix it... but in the blender it tastes so much better...
and theres this mexican spice called blended up spice... that if you put it in the guac it just makes it super tasty... but that my own personal secret recipe :P | |
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| Guacamole recipes?
Posted: 9/24/2008 5:44:41 PM | These are great, thanks.
Also, I've sussed that cilantro is coriander here in the UK.
So, do you eat this stuff with nachos or salad, like I'll do tomorrow night? | |
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| Guacamole recipes?
Posted: 9/24/2008 6:12:11 PM | I do, yes. Absolutely.
Yes, cilantro is corriander. Best herb in the world, as well as sage and basil LOL
Corriander is best! I eat it fresh all of the time. I also cook with the ground seeds and whole seeds.
Let us know what you did and how you liked it. | |
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| Guacamole recipes?
Posted: 9/24/2008 9:20:28 PM | Yes, tortilla chips, blue corn chips, & I like it on toasted pita bread too...really good.
You guys have the Wild Oats Store out there, right? That's where you can get some nice organic avocados -- believe me, there's definitely a difference.
Try here too: http://www.organic-store.co.uk/hertfordshire.html | |
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| Guacamole recipes?
Posted: 9/25/2008 8:24:25 AM | The best guacamole is simple. Avocado, tomato, onion, lemon and black pepper. One of the gals at church fessed up the other day that she has been trying to reproduce my guacamole for 10 years. One key is not too much onion; most people use way too much and don't dice it small enough.
Avocado
Onion, White
Tomato
Lemons
Salt
Between differing sizes of avocados and people’s personal tastes, this is going to be a bizarre recipe because it will be a hit or miss process until you figure out what you like. The ratio of avocado to tomato should be about 2 to 1. 2 cups of avocado per one cup of tomato. The onions, very finely diced, would probably be a ¼ to ½ cup of onion at most per 2 cups of avocado. Most restaurants/people put too much onion in guacamole (even if you really like onion, highly limit the onion) and it is one of the reasons why it isn’t always that good. Remember, the primary taste should be the avocado, the tomato, onion, and lemon all enhance that, if anything overwhelms the avocado, the guacamole won't be that good.
Back to the beginning, peel and pit the avocados saving a pit or two if the guacamole is not going to be served immediately or if it will be refrigerated overnight, it will keep the guacamole from turning brown. If folks are going to scarf it down immediately, chunk skin and pits in the trash. Use a hand potato masher, preferably metal, and mash the avocado until it is in chunks about the size of the holes of the masher.
You want to leave it a bit chunky because it will become too soupy if you mash it too much. Add the tomato and onion. Stir in a tablespoon of salt. Cut the lemons and squeeze the juice into the guacamole, careful of the seeds. When finished squeezing take a steak knife and scrape the pulp into the bowl. Depending on the juiciness of the lemon, you probably want to stir after each half, a hole one if you get one that is not particularly juicy. Add another teaspoon of salt and keep slowly adding lemon juice until it is tangy but you still really taste the avocado and tomato. Also keep adding salt in small increments in tandem with the lemon and it is probably the salt if it seems not right when it tastes great but one thing seems off.
If you want heat, boil the jalapeno(s) until tender, slice open and remove seeds and very finely dice. | |
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| Guacamole recipes?
Posted: 9/25/2008 10:40:04 AM | Here's my lazy girl guac:
Avocado, smashed
Salsa - your favorite
Mix and eat.
I like a chunky fresh non-soupy salsa. I've done it like the recipies above, which are all very good, but just using the salsa works in a hurry.
I dip tortilla chips in it, and celery sticks too, but my favorite thing to do is top a quesadilla. Here's my favorite quesadilla - not exactly traditional, but good:
Whole wheat tortilla - you can use any kind
Smear a little cream cheese (I use Neufchatel or low fat) on one side
Spinach leaves - lay on top of cream cheese
A layer of sprouts if you want
leftover chicken, diced - grilled is best
Grated cheese - just a sprinkle
Fresh tomato diced, some onion and fresh cilantro - you might not want added cilantro, but I love the stuff
Another tortilla
You can use 2 tortillas or just use one and put all the stuff on one half, then fold it over.
Cook on a hot griddle or skillet until both sides of the tortilla get brown bubble spots
Slather guac on top - Yum! | |
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| Guacamole recipes?
Posted: 9/25/2008 1:46:01 PM | | Hate to disagree with you smiling salmon but putting tomatoes in guacamole isn't an "american" thing. My ex mother-in-law from Mexico who has never been to the US always put tomatoes in her guacamole. I must say that avocadoes from Mexico by far are the best. | |
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| Guacamole recipes?
Posted: 9/25/2008 1:50:49 PM | Well you are certainly entitled to disagree, but I prefer my fantasy! LOL
Actually, I have no doubt that there are plenty of exceptions for every rule. I have had many Mexicans tell me they would never do that, it is American and I have also known some who did do it routinely. So, to each his own. Just because someone is Mexican, American, German, or Russian doesn't mean they wouldn't like and want something that may be different from the majority in their area.
In the end, all that matters is....WE LOVE GUAC! | |
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| Guacamole recipes?
Posted: 9/25/2008 7:13:51 PM | | The one thing that I do think is an american thing is putting black olives in mexican dishes. Nowhere in my experience in Mexico did I ever see black olives in anything. Not street vendors selling food, (the best food by far) or in any of the cities I visited or in the village my ex was from. I hate black olives, ewww and think they ruin a true authentic dish. | |
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| Guacamole recipes?
Posted: 9/25/2008 7:25:32 PM | 2 Advocados
2 Tablespoons mayo
2 Tablespoons chunky salsa
3 to 4 shakes Franks Hot Sauce
1 squirt Lemon Juice
1 to 2 shakes garlic salt
mix and add stuff as you need for taste.... all my friends love it they always ask me to make it for partys | |
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| Guacamole recipes?
Posted: 9/25/2008 8:10:57 PM | Osocute, brace yourself....the black olives are totally Mexican, as are raisins, soy sauce and other things not generally related to Mexican cooking.
It is from the Baja area and when the lower half of California was Mexico. A very, very old Mexican cuisine practice.
Myself and maybe someone else posted about this in another thread here...Fish Tacos.
I will post the url...
http://forums.plentyoffish.com/datingPosts7385324.aspx
near the bottom, msg 24 I explain it more | |
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| Guacamole recipes?
Posted: 9/25/2008 8:16:14 PM | 4-5 haas avocados or I'll use 2 ripe florida avocados mashed, but left kind of chunky. Fla's are bigger in size, but for reason, not as flavorful unless really ripe, i tend to add a bit more salt and lime when I do use them.
half of a large vidalia onion minced- it gives a sweeter flavor
juice of 1 1/2 limes
3 large cloves of garlic minced or pureed
2 smaller vine ripe tomatoes de-seeded and diced small
salt to taste
3tbs fresh cilantro chopped finely
1 tbs or to taste chili paste
mix to combine. | |
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| Guacamole recipes?
Posted: 9/25/2008 8:40:47 PM | | Forget the Guac....who's got a great five alarm salsa recipe? | |
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| Guacamole recipes?
Posted: 9/26/2008 12:13:18 PM | | Well thank goodness he was from central Mexico lol, because I hate fish, black olives, etc. The one and only restaurant my ex took me to in Celaya was Mariscos. Imagine that, not one thing on the menu that wasn't fish!! I sat there and watched him eat and about hurled from the smell. He knew I hated fish but still took me there. Good thing I divorced him haha. | |
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| Guacamole recipes?
Posted: 9/26/2008 3:23:57 PM | LOL I bet you didn't even go to the fish taco thread then huh? LOLOL
Sorry you hate fish that much. I love it.
Yes, I bet you would never guess that raisins, black olives, cabbage, soy sauce, cream and cream sauces, dates, nuts, sweet red wines and other things were about a 500 year old Mexican cooking tradition, would you? | |
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| Guacamole recipes?
Posted: 9/26/2008 6:21:45 PM | lol!
i love guac!
if i'm being lazy, i just mush up a couple of haas avocados and add salsa.
if not, then i use a couple haas avocados, a couple cloves garlic, cilantro if i've got it, diced red onion (for the color), and a couple of diced tomtos minus seeds, plus lemon or lime juice.
it's personal preference, but i like my guac without mayo. it cuts into the flavor.
imho, this is something to be made just before eating/serving. the shelf life is just about nil. no matter what you do. | |
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