Guacamole

[SVZ]

Ingredients:
5 ea Large avocados
1 ea Medium garlic clove, minced
1 ea Medium tomato, chopped
4 oz Can chopped green chilis
2 1/2 tb Lemon or lime juice
1 ts Salt

Preparation:
Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa.

Serves: 4

I like a little chopped onion in mine.

[chuckpony]

Mine has 3-4 avaocados
lime juice
tomato
onion
garlic
cilantro
1 tbs. mayo
salt and pepper

[A*O]

Do all that shit and add a generous pinch of cumin seeds, and another of dried chilli flakes.

[pacific breeze]

My Gaucomole

The trick to perfect quacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

2 ripe avocados
1⁄2 purple onion, minced
2 serrano chiles, stems and seeds removed, minced OR tabasco sauce or other hot peppers
2 tablespoons cilantro leaves, finely chopped
juice of 1 lime or juice of 1/2 lemon
1 teaspoon coarse salt
1⁄4 teaspoon black pepper
1 ripe tomato, chopped (optional)

Garnish with red radishes or jicama sticks doused in lime and salt. Serve with tortilla chips.

1. Cut avocados in half. Remove pits, and save one. Scoop out avacado from the peel, put in a mixing bowl.

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, chile, salt and pepper and mash some more. Keep the tomatoes separate until ready to serve.

3. Place an avocado directly on the surface of the guacamole to prevent oxidation from the air reaching it and cover tightly with plastic wrap. Refrigerate until ready.

4. Just before serving, add the chopped tomato to the guacamole and mix.

Serves two.

Variations

For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avacados.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes OK. Just don't add mayo (makes it too sweet IMO), but I know lots of people make guac with mayo.

[suede]

Those all sound so good

It is the PIT that keeps the guac from turning brown. Just save the pit and put it in the bowl.

[butterpecan]

I put lots of garlic into mine!

[SVZ]

5 avocadoes to serve 4 people? sounds like a lot..

[ohmygoodness]

I like to put a lot of minced onion in mine. I actually put it through a garlic press. I love onions. Mmmmm.

edit: I am so stupid! Lol. I meant minced onion when I originally said mixed garlic. Methinks I should get more sleep.

[buttmunch]

I put acres or garlic, onion and minced chilis in mine. A mexican woman gave me the recipe, which is very similar to those above, except that she cranked up the heat factor.

[NoDayButToday]

Bumping due to Cinco de Mayo

[choozen1ne]

I always put a ton of cumin powder chili powder , parika and this stuff that Goya make called safrioto - it has clinatro and some other stuff in it , I also put flat leaf parsely ,there are few things that I hate as much as the taste of Clinatro leaves - If you use a garlic press or a micro plane you will get a really strong garlic flavor , something I love


very good idea

[NoDayButToday]

Yay, I have plans for chips, guacamole, and some Dos Equis with friends for Friday afternoon

[Barbara]

Mmmmmmmh guacamole and tortilla chips. I MUST have that again soon