Classic Guacamole

reviews & comments

1. gopennstate REVIEW:
   August 17, 2021

   YES!!!!! AWESOME RECIPE! Used it as a dip but also spread on burgers. MMMMMMMMMMM

2. elias REVIEW:
   July 2, 2021

   this is definitely a good guacamole recipe. I will make it again.

3. HollyB. REVIEW:
   April 26, 2013

   Kudos for this one! Because it has all the ingredients of traditional guac, and doesn't add any, either. I prefer pickled jalapenos, but any green hot pepper will do. The amounts of everything can be adjusted to taste. I'd make only one change - I wouldn't use red onions, but the white or yellow ones. It's still no big deal. You could even use green onions. The most important fact about good guac is that it's so aromatic you can smell it across the room. That means lotsa lime juice, garlic, onion and cilantro. So FEW guacamole recipes are like this one. I've lived in Mexico almost 20 years now, and so I KNOW good guac! Never use a recipe that includes mayo! Never. It's cloying and coats the tongue. ALWAYS use fresh lime - lemon if you have no lime. The aromas from the skin are essential, so you can't use bottled. I peruse guac recipes occasionally, and thumbs-down those that aren't correct. Guac is such a classic because ANY changes fail to improve it. This recipe has it all correct. Some people chop the onions fine, others leave them large - a matter of taste. Hints: Hot chiles can burn your skin, especially around the eyes. Since we all touch our faces without thinking about it, ALWAYS wash your hands with ample soap and water after handling them. Don't forget the board and knife. Keep in mind that every person has their own "tolerance level" for chiloso (hot chiles), and be considerate of them. If someone doesn't like hot peppers, use about 1 tsp of the JUICE from pickled jalapenos to every 2 avocados used. The taste of the peppers is lovely and essential, but at this low "dosage," isn't hot at all. Then give others some chopped peppers to add to their own, to taste. To "open" an avocado: make a cut down to the seed with a sharp kife, starting at the stem end. Then "rotate" the fruit all the way around. You can now "unscrew" the fruit, and one side will have the seed in it. Sort of "throw" the knife into the seed, then give it a twist - out comes the seed. DO NOT remove the seed from the knife with your hands unless you want to get cut. Use the edge of the sink. Ever have a leftover avocado? Open it as stated above. Then liberally sprinkle it with coarse-ground black pepper (it won't be hot; I myself dislike too much black pepper, but I'm generous when putting it on an avocado because it makes it sweeter somehow). Put it on a plate, adding salt to taste, and eat it with a spoon! Guac turns black FAST. There are several cures. A layer of lime juice will retard the blackening, but you may not want to stir it in when you eat it again, or it would be too acid. Another is the cure for skin on puddings: slap a piece of saran or parchment (NOT foil, which will dissolve in the acid) right on the surface - any surface not covered will blacken. The natural way to make guac keep is to save the seeds, then add them back into the guac when you put the leftovers away. This has good, but sometimes limited, effectiveness. I'd go for the saran or paper, myself; just be sure every bit is covered, with no air under it.

4. 

   gjgee REVIEW:
   July 1, 2008

   This is a good, simple guacamole recipe. The proportion of avocados to lime juice is perfect - enough to keep a bright, fresh flavor, but not overpowering. In scaling this recipe up (x 5) I only used about 1 cup chopped red onion (in total), and it was just fine - nice onion flavor that did not detract from the avocado. Was great as a dip, and even better the next day in an omelet!