Towards a More Perfect Guacamole

[Jack Flash]

I think I have the ingredients down now, I just need to get the proportions right:

Avocados
Green Onions
Tomatoes (seeds and runny stuff removed)
Lime Juice
Garlic Powder
Salt
Pepper
​

Any suggestions / additions / subtractions / proportions ?

Also, for chips I have just been using "Scoops" made by whomever. I like them because they are thin and hold a lot. Of course, really thick chips are sturdier so they break less.

 

[tcon]

I do it this way....

One Avacado - perfect ripe but not turned
2 tbs sour cream
Salt, black ground pepper
2 tbs Herdez hot salsa
1 tsp Tampatio hot sauce
Dash onion powder.

Combine everything except salsa and mash it with fork until desired smoothness. Stir in salsa but don't mash.

The best bagged chips I've found is Claidad (@ walmart).

 

[Bro. Dave]

If by "pepper" you mean a jalapeno or Serrano, minced, then I think you are pretty close. But of course, I'm a Texan, so my judgement may be suspect!

 

[jeffsmith]

If your going to use Garlic
May I humbly suggest Fresh not Powder

Roasted is even better

Same for Onions

There IS a Time and a Recipe for Powders

Fresh Guacamole
(or any recipe with Fresh Ingredients)
Aint it

 

[Targets Guy]

Scoops rock!

 

[Mule Packer]

My guacamole recipe is fairly similar to yours, but I cheat a little. Instead of chopping onions and tomatoes, I add salsa. Quick, easy, no muss, no fuss.

Avocados
salt (to taste)
chili powder (to taste)
1 clove minced garlic or garlic powder (to taste)
½ cup of Pace's chunky mild salsa for each two avocados
a few drops of lime juice (not much)
​

Mash with fork. I like my guacamole chunky, not creamy.

I've tried several different recipes, but this combination seems to be one of the best I've tried. Big plus...it's easy. Enjoy.

 

[leswad]

Avacodo
Lime
Salt
Pepper

Nothing else is needed

 

[s&wchad]

It's not guacamole without fresh cilantro.

 

[Smith357]

I personally like to add minced jalapeno and fresh garlic with cilantro and cumin.

 

[THE PILGRIM]

I have eaten it for 50+ years in every SW state and every Mexican border town.
Some ingredients like cilantro are fairly recent additions.
Most of it most of the time didn't have any chili peppers.
When it's said and done,
I'll settle for -
rough mashed avocado, I like chunks,
Garlic salt, fresh lime juice,
And finely chopped onion.

Ok old guy story- way back in my Puppy Dog Days, we used to go to a bar in downtown Matamoros.
They served guacamole by the plate full.
That would be A regular dinner covered about an inch thick, circled by chips standing up in the goodness.
With a couple of cold ones, that made a great afternoon snack!

 

[Jack Flash]

It's not guacamole without fresh cilantro.

I love cilantro, but if others will be eating the guacamole, cilantro is a no-no.

My brother says it tastes like soap to him.

 

[THE PILGRIM]

Cilantro shines in a lot of things, none better than
Pico de gallo .
Cilantro, onion, tomato, serranos, lime juice.
Beak of the rooster?
Are you kidding me!

 

[BearBio]

Some people cannot abide the taste of cilantro; others can. Same with epazote (another herb). This my deluxe guacamole recipe:

2 Avocados (ripened in a PAPER bag.)
1 onion FINELY diced
1 tablespoon mayo (as a binder=optional)
1 clove diced garlic
1/2 cup diced cilantro
juice from 1-2 limes (to taste)
2-3 jalapenos or serranos
1-2 dashes of cumin
1/2 teaspoon Mexican oregano (fresh if possible)

Also, Aguajete sauce:

2 avocados
1 tomatillo (hulled and diced=uncooked)
Juice from 1 lime
1/2 cup cilantro.
1 onion, diced fine
2 serranos or 2 jalapenos
1 clove garlic, diced
sea salt to taste
Mexican oregano

Blend everything in blender. Thin with lime juice, if needed or to taste. This will be hotter, sour-er, and thinner than guacamole. Great with taquitoes, etc.