Good one. I aim for recipes that call for ingredients that are readily available -- 'anywhere'. Good clear instructions. Good taste.
I made some adjustments for personal preference but the result was 5 stars for sure! I used only 1/4 tsp of cumin and chili powder and one large clove of garlic.
I forgot which recipe I had printed out and couldn't find it, so here I am looking franically for another guac recipe, and this one fit the bill. This was fantastic I loved the chunky texture and flavor, thanks for a great recipe.
This is a wonderful recipe for guacamole. I made this as per the recipe. I think for the southwest taste of those I served it to, it would have been better received with additional jalapeno. Overall a good basic recipe.
Delicious! I changed a few things though. I omitted the scallions and used 1/2 cup drained canned diced tomatoes which I had in my pantry. I added all ingredients at once into a food processor and pulsed until I got the desired consistency, then refrigerated to blend flavors. One more tip - if not serving right away (same day), place an avocado pit in the guacamole until time to serve. This helps prevent browning.
Very yummy! I added extra lime juice, some chucky salsa, white & ceyanne pepper, and lots of cilantro. YUM.
Very yummy, I used a "giant" avacado. They are a large variety but taste just as great as the smaller size, I loved the extra spizzaz that the Jalapeno lends to this recipe. I also agree that pureeing the mix is best. Great recipe, easy and yummy!!!
this was excellent, however it was very garlicky, i might omit a a clove next time i make it. this also had a bumpy texture, which i thought was unusual, so i pureeed this and it came out very creamy and all the flavors blended much better.
Make the onion a red onion, and add a couple of drops of chilli oil as an alternative to the jalapeno. This recipe is identical to my much loved guacamole recipe which always goes down a treat.