Guacamole Questions

[valchemist]

I am trying to decide among seven or eight guacamole recipes...

I found six or so CL recipes on my MasterCook software. Then I found one by Zinnia when I did a BB search. And there is also a recipe in Deborah Madison's cookbook that I am considering. And one in the Moosewood Cookbook.

A few questions...

1) Have you tried any of the CL guacamole recipes (or any of the ones listed above)?

2) Do you have a favorite guacamole recipe that you would like to share?

3) I have seen several techniques for making the guacamole...blender, food processor, immersion blender, muscle power (i.e. by hand). Which technique do you use...How smooth should the final product be.

I don't know too much about guacamole...this is my first time making it and I haven't eaten much of it in my day.

Valerie

[This message has been edited by valchemist (edited 04-01-2001).]

[CheerLiz]

I used to live in Santa Barbara with an avocado tree in my backyard, so I learned to make guacamole from a native Californian who used the hit and miss method.

I like mine spicy with chunks of avocado rather than smooth. I just mash an avocado with a fork, add some sour cream, salsa, chopped onions, red pepper flakes, lemon juice, and Worcestershire sauce, tasting as I go. Voila!

My favorite sandwich used to be sliced tomatoes, fresh mozzarella and guacamole on Italian bread. Strange, but true!

[kwormann]

I love "pure" guacamloe. No recipe, just put avocados, garlic, lime juice and a dash or two of hot sauce in a food processor/blender and blend to the right consistency.

PS, Ive recently started putting avocado in my salads in place of cheese....very good!

Kim

[sneezles]

In agreement with Kim and Holly, except no hot sauce. Garlic, salt, cumin, and lime juice. Definitely mash with a fork!

[Curleytop]

Mash an avocado with a fork; add a little lemon juice, and Herdez salsa casera. Maybe a little salt and pepper. Simple, but good!

[Curleytop]

Mash avocado with a fork in a small bowl.
Add some lemon juice, salt, and HERDEZ
Salsa Casera. Stir. Delicious!

[RobinC]

I mash my avacado with a pastry blender. I like chunky guacamole. I add some minced onion and garlic, a bit of salt, a dash of worsteshire sauce, and some fresh lime juice.

[valchemist]

I am learning a lot here...keep it coming.

I see lime juice is a favorite. Also that slightly chunky (hand mashed) is preferred to electrically blended. Surprisingly, I see not too many of you add sour cream or cilantro whereas some of the recipes that I had been eyeing contain those ingrdients. This is interesting and very helpful to me. I will continue to check back to see if I can see any more trends.

Thanks!

[woodsl]

I don't add sour cream or cilantro either. I hand mash the avacados, add lemon or lime juice, some salsa (or finely chopped serrano or jalepano peppers), minced garlic, finely chopped tomatoes, salt and some finely chopped onion.

[This message has been edited by woodsl (edited 04-01-2001).]

[schuh]

One tip that I haven't seen... tell me if this is an old wive's tale ...
I have always put the pit of the avocado in the bowl of guacamole until serving time. I was told that this keeps the guacamole from discoloring.

[Beth]

I'm another vote for the fork-in-hand method. I usually start with a little minced onion, a ripe avacado, a small sprinkle of seasoned salt, a good squeeze of lemon juice. If good tomatoes are available, I'll dice some and stir that in at the end. The acid from the tomatoes does help slow the color turn. I have served with salsa and stirred in salsa. I like cilantro in some salsas, especially the tomatillo kind, but I would probably not put it in guacamole. And no sour cream or mayo, a good avacoado is all the creaminess you need (unless you like pincante sauce made in Neew Yahk Citee).

[woodsl]

Originally posted by schuh:
One tip that I haven't seen... tell me if this is an old wive's tale ...
I have always put the pit of the avocado in the bowl of guacamole until serving time. I was told that this keeps the guacamole from discoloring.

I've heard that too. Don't know if it's true. Does it work?

[Holly in KC]

I second Kim's recipe -- only I use minced jalepeno instead of hot sauce and use a fork to mash. I like it a little chunky. The lime juice is just SOOOO good in guacamole!

[ama47369]

I have tried just about every variation for guac--I LOVE IT! I usually prefer things to be fresh, but I have to say my favorite homeade Guacamole is made with a packet that you can find in the grocery store in the produce section. (The packet is with all the salad toppings) Sorry, I don't remember the brand, but it is the BEST! You just add the packet to two mashed avocados....Really tasty.

[McSix]

My husband is well known for his guac--and he much prefers the simple version. Mash the avocado with a fork, add green chilis, chopped tomato, fresh lemon juice and salt. He says the salt is really important, and I agree that it adds a lot.

[Longhorn]

I know this is an old post, but I didn't get to check this board over the weekend! I just had to post because I love guacamole, and I think mine is pretty good! Here's the recipe I use.
1 med tomato, diced
1 very small onion, finely chopped
1-4 serrano peppers, seeded and minced **
1-4 cloves garlic, minced
1 Tbsp to 1/4 c. chopped fresh cilantro
juice of one lime
salt and pepper to taste
3-4 med ripe avacodos
Mix the first seven ingrediants. This basically makes a mexican condiment known as pico de gallo. This can be made several days in advance if necessary. At serving time, peel and mash some or all of the avacados, adding as much of the pico as desired.
I like to make the pico on Sunday and mash one avacado at a time throughout the week. That way, my guacamole is fresh each day!
**Be very careful while seeding and mincing the serrano peppers. If you get serrano juice under your fingernails it will burn for days. I learned this the hard way! You may even want to wear gloves.

[valchemist]

Thanks everyone. I am going to print out this post and keep it in my files since there were so many variations and so many great suggestions. I ended up not really following one specific recipe. Instead I combined some of your suggestions. Used garlic, salt, lime juice, chilies, and tomatoes. Mashed it by hand. It turned out great. I will try some of the other variations next time...

[Gail]

I'm late, but I'm going to chime in anyway. Until recently, I tended to vary my guacamoles. Lately, I've been using this method: a bit of finely chopped onion, a couple of chopped fresh serranos, a squeeze of lime (or vinegar, if I'm out); chopped cilantro, sometimes chopped tomato or a good glop of some salsa (I'm in California, where you can get some pretty decent local stuff.) Oh-- and a sprinkling of salt. You mash it with a fork basically just enough to even out the color.

There are NO rights or wrongs to the consistency, you understand. Americans tend to make it smoother than Mexicans (some recipes even add mayo), but it's really pretty much a matter of personal taste. Insoafar as the addition of cilantro is concerned, again it's really a personal preference issue. I happen to be a cilantro addict, so I mix in it. You could also serve cilantro, salsa or sour cream as condiments to be added as desired. One of our local non-gringo restaurants serves their guacamole with a circular border of tostaditas already partially dipped, sprinkled with a bit of grated cheese, to be eaten with their smooth, blended salsa which tastes primarily of pureed red chiles.




[This message has been edited by Gail (edited 04-03-2001).]

[Gail]

...now how did I manage to post twice?


[This message has been edited by Gail (edited 04-03-2001).]

[Luiza]

One thing I learned the hard way -- if you use your food processor, add chopped tomatoes to the avocado AFTER the avocado's been mashed. Nothing wrong with the taste, but OH, the colour... http://www.cookinglight.com/bbs/eek.gif

Luiza

[Wienie]

Valerie, I know I'm a bit late to this topic, but I'd been on vacation and just been catching up when I noticed your post. I happened to be posting a favorite recipe to Mastercook and thought I would share it. It's not guacamole, but it is a great avocado salsa. I get numerous requests for it at parties.


* Exported from MasterCook *

Avocado Salsa

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Dips


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz. pckg frozen corn -- thawed
2 2.25 oz. can sliced black olives
1 medium red pepper -- chopped
1 small onion -- chopped
2 jalapenos -- cleaned and diced
5 garlic cloves -- minced
1/4 c olive oil
1/4 c fresh lime juice
3 tbsps cider vinegar
1 tsp dried oregano
Chipotle powder to taste
1/2 tsp salt and pepper -- each
1/4 c. fresh cilantro -- chopped
4 medium avocados
Tortilla chips

In large bowl, combine corn, olives, red pepper, onion and jalapeno. In small bowl, whisk garlic, oil, lemon juice, vinegar, oregano, Chipotle powder, salt and pepper; mix well. Pour over corn mixture; toss to coat. Cover and refrigerate overnite. Just before serving, add Cilantro and chop avocados and stir into salsa.


Source:
"Celeste"
Yield:
"7 c"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 245 Calories; 20g Fat (65.6% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.

Serving Ideas : Also excellant spread on sandwiches and as an omelette topping.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[lbrisch]

Originally posted by schuh:
One tip that I haven't seen... tell me if this is an old wive's tale ...
I have always put the pit of the avocado in the bowl of guacamole until serving time. I was told that this keeps the guacamole from discoloring.

I've tried it and it doesn't work. What does work is placing plastic wrap directly on the guacamole to keep the air out. Also the lemon or lime juice in the guac helps.

[valchemist]

Thanks for that salsa recipe. It looks great! I am going to put it into my MC. There is also an avocado salsa recipe in the April '01 issue. But it's totally different from yours.

[heidibowman]

Originally posted by lbrisch:
I've tried it and it doesn't work. What does work is placing plastic wrap directly on the guacamole to keep the air out. Also the lemon or lime juice in the guac helps.



I've tried it also and it did work. Go figure.