By JMS0173 on November 15, 2002
Photo by PaulaG
Photo by PaulaG
"Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats."
Serving Size: 1 (201 g)
Servings Per Recipe: 4
"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."