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SamIAm's avatar

How do YOU make your guacamole?

Asked by SamIAm (8690points) August 14th, 2010

It seems like there are some different variations…

I tend to chop up fresh garlic, cilantro, jalapeno, red onion, some tomato and some red bell pepper to add to my mashed avocados. Then I add cumin, sea salt, ground pepper and lime. Sometimes I’ll add this delicious habanero sauce I have, too.
Other times, I’ll just keep it simple and avoid the tomato & bell pepper.

Do you have an secret ingredients?

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14 Answers

Hawaii_Jake's avatar

Start with fresh avocadoes off the tree in the yard. Mash them up and throw the seeds in the yard so they will grow into trees. Add finely chopped onion and tomato, minced garlic, and salt and pepper to taste. Simple and yummy.

wundayatta's avatar

Avocado, pressed garlic, a little lemon juice (but not too much), salt, pepper, maybe Worcestershire sauce or tabasco. Sometimes some chopped tomato. The key, of course, is getting the avocados fresh (and perfectly ripe) off the tree in @hawaii_jake‘s yard. ;-) He has promised to to me in his will. I wish!

Hawaii_Jake's avatar

I, hawaii_jake, being of sound mind (HA!) and body, hereby will my avocado trees to @wundayatta

Wait. There’s a problem…I rent.

I forgot to mention the lemon or lime juice to keep it from going brown. Yes, I have a lime tree, too.


charliecompany34's avatar

try adding some giardinera and a little juice from it and feel the fire!

of course, avocado, onion, cilantro, lime, tomato, salt, but the giardinera kicks it up a notch.

filmfann's avatar

6 avacados
1 chopped white onion
2 tomatoes
1 tablespoon crushed garlic
½ chopped jalepeno
salt to taste

Austinlad's avatar

Kudos to everyone recipes above (except the addition of jalapeno; I’m not a fan).
But sometimes, when I have a couple of ripe to very ripe avocados in the fridge, I just like to eat them plain, mashed with a little salt. Don’t get me wrong. I LOVE the taste of good chunky guac… but I also love the subtle taste of nude avocado.

ETpro's avatar

@charliecompany34 Right, Got to remember the cilantro.

Neizvestnaya's avatar

Minced white onion
1 Jalepeno
Minced cilantro
Crushed Black pepper
Sea salt
½ can of Rotel (pureed)
1 squeezed Key lime

SamIAm's avatar

@Neizvestnaya : What’s rotel?

Neizvestnaya's avatar

@Samantha_Rae: Rotel is the brand name of a can of diced tomatoes in juice with mild green chilies. I often cheat and use it as a base for salsa.

Aster's avatar

I do not see how you can add jalapenos. The ones I have growing burn my mouth ! And no one uses garlic powder? Minced garlic is awfully strong.
A recipe on tv featured diced basil and green onions in place of cilantro but I didn’t try it.
@hawaii_jake lives in Paradise. Avocados in the yard; unimaginable!

wundayatta's avatar

@Aster My family loves the real garlic. That’s what gives it it’s kick, unless you add spicy peppers of some kind. In fact, for a minimal guacamole, I don’t think you could go wrong with avocado, garlic, salt and pepper. Maybe a twee bit of lemon.

Aster's avatar

@wundayatta I thought the raw onions they put in the prepared guacomole that I buy give it a kick. They put diced onion, tomatoes and cilantro. So I tried it and it isn’t nearly as good as their’s. They make a couple gallons at once and pour it into a stainless pain behind glass next to their pico de gallo (which is too hot because of the onions but delicious).

SamIAm's avatar

hey… question! aren’t you supposed to make guac in wooden bowls?? is there a big difference?

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