Comments on: real life test kitchen: holy guacamole!

By: Shannon

Shannon — Fri, 19 May 2006 16:39:14 +0000

I mash up the avocados (roughly, I like it chunky)
add diced red onion
add fresh (MUST be fresh) cilantro
add lime juice
add louisiana brand hot sauce

Everything is to taste- I like it spicey so usually add a decent amount of hot sauce. This is particularly yummy with the lime tortilla chips and a cold Corona!

By: Christian Stovall

Christian Stovall — Fri, 12 May 2006 02:59:00 +0000

I would recommend replacing the white onions with red ones – adds color and a little more complexity with the flavor. Also, I always put in cilantro (Bitman can be a little crude), garlic and finely diced jalapeño for heat. Lime juice is key for some brightness and to slow discoloration, but the linchpin is the avacados – if they aren’t haas and ripe, you should make something else. Here’s my recipe:

3 ripe hass avacados, roughly mashed
1/2 red onion, evenly diced
jalapeños, finely diced (1 for mild – 2 for not so mild)
2 cloves of garlic, finely diced
juice of 1 lime
1/2 C roughly chopped cilantro
kosher salt and ground pepper to taste

One last thing – salsa is a good friend of guacamole, but has no business being in it.

By: jon

jon — Mon, 08 May 2006 17:22:30 +0000

i never heard about the putting back the pit thing- i wonder why it does that?

By: megan k.

megan k. — Mon, 08 May 2006 14:26:54 +0000

Thanks for these great tips! I’m going to experiment with some of the new mix-in recommendations. And Joy, you’re so right about the cling wrap–it’s essential for storage. Holly: We’re getting a Trader Joe’s near my house soon, so I’ll have to try their version when I’m in a pinch.

By: lauren

lauren — Mon, 08 May 2006 01:07:52 +0000

Add a pinch of cumin. Also garlic salt can be subsituted for the salt and garlic separately.

By: holly

holly — Sat, 06 May 2006 14:37:54 +0000

I always add some lime juice – this also keeps the avacodos from browning.

By: Croque-choux

Croque-choux — Fri, 05 May 2006 23:05:13 +0000

Depends what I have or don’t have on hand, but I always add cilantro and if there’s no green Tabasco sauce I add a hint of store bought salsa or taco sauce. And when making guacamole for kids I always add a spoon of creme fraiche (sour cream is close) ’cause it lightens up the spices and makes it creamier.

By: decor8 Holly

decor8 Holly — Fri, 05 May 2006 21:27:43 +0000

My suggestion: If, after you’ve thrown together your guacamole and you find it’s less than perfect, mix together a pitcher of mojitos or the ultimate pomegrante margarita… Anything boozey… Immediately, the guacamole is delicious – everything tastes better when you pull out the tequila! :)

Seriously though, Trader Joe’s has some decent guacamole if you don’t have time to mix up your own… Although I prefer making it myself since it takes about 3 seconds. I love the photo and this post in general, I’m cooking Mexican tonight now thanks to you!

Holly

By: Jessica Hood

Jessica Hood — Fri, 05 May 2006 19:15:46 +0000

love the tip about sticking the pits back in! thanks for sharing. so interesting. i like cilantro & i use purple onions! lots of garlic salt, too.

By: joy

joy — Fri, 05 May 2006 16:14:16 +0000

I put the pit back in! I definately works….but do cover it with cling wrap too!