Back to Basics: what's your favorite Guacamole recipe?

[mariadnoca]

Guacamole is one of those things that seems to taste better when someone else makes it (like for me also: salads). A billion years ago I could pull off a decent version, but I've never made one that seemed really good. I mean, I love avocados, so it's never bad, but for shame on my CA roots, it's not something I've perfected.

**hangs head in shame**

Given it's SB weekend, and avocados are of course on sale, thought maybe we (ok, you) could post our favs of everyone's adored staple dish.

(Oh and I do have the cilantro gene - love it!)

 

[joe]

My usual: avocado, lime juice, chopped onion, chopped cilantro, S&P, a little chopped tomato

(but not enough to make it watery.) I have also added cumin and some heat--either cayenne or a chopped jalapeno.

I agree that other people's usually taste better. My sister makes it often with my mother's "secret" recipe: avocados, canned salsa and lemon juice. I like that too.

 

[cheezz]

Avo, sea salt, roasted garlic, roasted Serrano chile

 

[CathyZ]

Avo, lemon juice, chopped onion, chopped cilantro, Pace Picante Sauce

 

[angak1]

your ingredients sound very much like mine, but I like garlic powder for some reason

also add a spoon of sour cream---I know, not cool but we like the creaminess of it.

 

[marilynfl]

Here's mine...based on long ago recipe from Vegetarian Epicure, I think....

...maybe Moosewood?

4 Hass avocado, mostly smashed.
1 small can whole green chile, rinsed and diced
1 small shallot or 1/8 piece of red onion (minced)
1 tomato, diced and spun with salad spinner to remove moisture
1/2 tsp cumin
1/2 tsp ground coriander
fresh cilantro
1/2 fresh lemon
lots of salt

Warm up the tortillas in the microwave.

 

[curious1]

Love, love avos and have made many versions but my absolute fav is just avos mashed with a little

garlic, lime juice and salt to taste. That's about the only way I make it any more. The tomato, cilantro, serrano and other ingredients go into a homemade salsa.

Fortunately for me, avocados are really inexpensive here.

 

[elaine]

By far, the best! Guacomole - Rosa Mexicana

Guacamole en Molcajete Over the years at Rosa Mexicano, we have run through so many avocados for guacamole that if you placed them side by side they would stretch from New York to Tierra del Fuego and back—maybe twice! It is our signature dish—nine out of ten guests order it. One thing that makes the guacamole at Rosa Mexicano so special is that we were among the first, if not the first, restaurant on either side of the border to serve guacamole prepared tableside in a traditional molcajete.

We are frequently asked what makes our guacamole so special. For one, we take great care in preparing the chile paste that is the underpinning of the dish—that’s where the layered flavors come from. We begin by grinding some onions, chiles, and cilantro together in a molcajete. Then we gently toss in cubed avocado so that every piece is coated evenly.

Makes 4 servings

Chile Paste Ingredients:

•1 tablespoon finely chopped white onion
•1 firmly packed tablespoon chopped fresh cilantro
•2 teaspoons finely chopped jalapeño, or more to taste
•1 teaspoon salt, or as needed
Additional Ingredients:

•3 medium ripe but firm Hass avocados (about 8 ounces each)
•3 tablespoons diced tomato
•2 firmly packed tablespoons chopped fresh cilantro
•1 tablespoon finely chopped white onion
•Salt if necessaryTortilla chips and/or fresh corn tortillas
Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Click here for Recipe Card