Guacamole - how to make it

just wanted some advice from you all, so i can learn how to make the perfect Guac.

Thanks!

Lemon juice!

how long have you guys being arguing about this one before the poll went on???

Two ripe avocados, juice of half a lime (or whole if you really like lime juice), some red onion chopped finely, a bit of seeded and chopped tomato, salt n peppa. YUM.

ER- is lemon a Canadian thing?

Edit: I just realized this was not meant to be a serious recipe request. Ops.

ummm . . .

REckon it must be a Cornish thing too... I say save the limes for the tequilla!!!

Limes here are too sharp. Get some kumquat limes, and you're gonna be spot on.

No it is supposed to be a serious request, we do want to make a tasty guacamole but the one thing that's even tastier than guacamole is being right, which judging by the poll results I am.

If you're not careful the avocado will ruin before this is resolved...

I guess really any old citric acid will do the trick to prevent the guacamole turning a sludgy brown colour and its only the flavour that is dependant on lemon/lime debate...

I just love being privy to an ER- OG arguement!

Terrible thing to do to a Lime, they're much happier in a glass of Caipirinha

Hic,

well, imeant it to be serious. there are thousands of recipes on the net for Guac. most seem to use lime juice some use lemon. My only previous attempt did not have a brilliant outcome. So any good recipes are welcome.

Don, kumquat aren't limes are they? I thought they were a chinese orangy coloured sour fruit. i didn't even think they were classd as Citrus either.

that was also planned for the remainder of the batch. I was plannig to use some lime juice for the guac and the rest for Caipis.

How about half and half...

You can always ask Google, guacamole and lemon gives 587k results, and 551k with lime. Doesn't seem to be much in it, why don't you just make both and see if either of you can taste the difference, and if yes, which one you prefer.

How very diplomatic! Perhaps we have a thing or two to learn . . . nah!

So it's round yours tonight for a south-american evening then, woohoo

@smuglarz- did you mean wahooooo?

Btw OG, when I make my guac I don't use the food processor or anything. I chop everything up and mix it with a fork so it's a bit chunky.

Lime is a more common fruit in Mexico, the origin of guacamole. Wikipedia confirms.

Here's a really good traditional recipe.

woof..

I made some the other day with fresh Cilantro (Coriander) mixed in. Was the rave of the party.

The best is to roast a poblano pepper and dice it up. Add this to two tomatoes (but make certain you take out the seeds and the fleshy inside) and two to three avocadoes. I suggest using the juice of a fresh squeezed orange than a lime. It gives it a more fruity flavour which I believe is better than the traditional lime. Cut up an onion to taste, a dash of oil, and add maybe an extra jalapeno for an bit more kick. Since Poblano and jalapeno peppers are hard to come by here in Germany. I end up using two thai chili peppers. Gives it the kick, but is missing the flavour.

No point in even getting started on the green food of the Gods, unless you have the fixings for a Margarita or an ice cold Corona!

It is lime and I should know as I have made literally a ton of guacamole.

Here is a nice authentic recipe: http://www.avocado.org/recipes/view.php?recipe_id=958

* 4 ripe avocados, peeled, seeded
* 1 tsp ground cumin
* 1 ripe, medium Roma tomato, seeded, diced
* ½ Cup minced sweet white onion
* 2 serrano chilies, seeded, minced
* ¼ Cup chopped cilantro leaves
* 4 Tbsp fresh lime juice
* Hot pepper sauce, sea salt, white pepper to taste

I like more tomato in mine and also a clove or two of fresh garlic.

Bring that to the Arc on Sunday! I will give you my first pick!

Don't tempt me. There are some damn tasty avocados around lately and that would be an excellent addition to any cheeseburger along with some jalapenos.

The key is a good avacodo. I never found a good avacado in Germany. The best come from California and are organic I feel.

Isreal produces fine avacodos (they do somethings well ).

They are horrible. The avacados not the Israelies * a wink at you S-----a *.

I second this with some extras - add garlic powder and a spoonful or two of chopped jalapenos. depending on how hot you like it of course.

I get excellent avacados from Basic. Never noticed where they are shipped from, but they are organic.

The smaller wrinkly ones (I know they have a name but I have no idea what), are much tastier than the larger ones.

Here's mine OG (it's a bit of like the stuff they make in front of you at Tijuana's but my bf from Texas likes it so...

2 Ripe Avacodos
1 Red Onion
1 Large Tomato
1 Fresh Lime
1 Small Sour Cream (I think the 125ml container)
Jalapenos
Salt and Pepper

Dice up the Tomatoes and Onion, then add into a crushed avocado mixture. Cut the lime in half and squeeze juice from both halves into the mixture. Add chopped Jalapenos, salt and pepper to taste. Then finally stir in the sour cream.

Cilantro would make a good addition to this as well...I just don't know how much. I couldn't be arsed to find it while I was in Munich, so I never put it in.

You know, you should just ask Crawlie...I'm sure he's got a kickass recipe. The salsa he was making at the flat was great too!

Do not add sour cream. That is a poor substitute for bad avocados.

For the love of all that does not suck, you do not put cheap fillers like mayo or sour cream in guacamole! All you need is avocado, garlic, lime juice, onion, serrano (or jalepeño in a pinch) peppers, salt and pepper, and if you absolutely must, some tomato.

That's it. Nothing more. It doesn't get much simpler.

woof.

Thanks for all the recipes guys!

ok, so went shopping last night but could not find fresh jalepeños. And the chillies weren't specifically marked by type so not sure if i have serrano or another type. Can anyone tell me what difference it makes?

I've never seen fresh jalepenos here in Germany, though I've heard you can find them in a can. The purpose of the chili is to spice things up a bit. I've never added chilis to my guac. Maybe taste a piece and go from there? Or you could make life simple and make mine... plus Daisy's recommendation of garlic I think a friend of mine used to add tobasco sauce to hers in lieu of fresh peppers.

Now i'm in the mood for some fresh guacamole. OG- when are you making it?

For the record Sk8rgrl's guac is very tasty!

i like things a little spicey but not toooo gariliccy so i will be adding a chili pepper (not sure how hot it is or which type but it is long and red but not that fat), a little bit of garlic, a small amount of finely chopped onions and some Tabasco Habanero sauce.

What he said. You only do that if you are a cheap ass restaurant trying to stretch the guac.

Serrano chiles are not so hot like a habanero . They have a distinct flavor that is also smoky sweet. It is like they are roasted without being roasted. I think DW knows where you can get them around here. He posted it once. You can add a drop of liquid smoke and a drop of good worcestershire sauce per avocado used in addition to jalapenos to achieve a similar flavor. That is what we did at Chili's restaurant in the states. Well, actually, they had a premade jar of flavoring to add, but that is basically what it was.

NO!! Eurovol you are breaking my heart. Chili's has great guac!

Chili's has decent guac that is as cheaply made as possible. Food costs and all that cut into the bottom line. All the "old" pico de gallo went in and the avocado was a mixture of frozen puree and fresh. We didn't use serranos because they are more expensive than jalepenos. The "flavor" mix was premade in Texas and then shipped to every store. Even if you had bad fresh ingredients, the flavor mix and avocado puree pretty much made sure that no matter which Chili's you ate at, it tasted the same.

btw, how do you know if an Avacardo is ripe witout cutting it open? Is it soft or do they have a prticular colour?

You just have to poke it to check if it's soft enough.

Leave the poking to me, I know what I'm doing.

Ahhh, look at all the Guac-a-mole.
Du du du du du du du du du du du

true enough. I have all the bruises to prove it.

Softer. Whacking a hard avocado in a bag with a couple of bananas will speed up the ripening process.

Could you explain this D.R. I have heard this and follow it, but I have no idea why it supposedly works.

i heard it the other way round, ie the banana ripens quicker. oh well.

OK here's my theory. Keep in mind that I am just talking out of my ass.

The banana being of a certain consistency (perhaps having to do with the makeup of the peel) that retains heat, will slowly emit this heat and water in the form of condensation which then gets trapped in the plastic bag and causes the avocado and also the banana to ripen quicker.

i think maybe one fruit gives off ethylene which ripens the other. i know that ethylene ripens bananas cos they place them in ethylene ripeners after transit to ripen them for the stores.

ah, cilantro is coriander then? i made some enchiladas a few nights ago and went into the asia shop & thought, "mmm, this could work", but it was all packed up in a plastic bag so i could not smell it too well. i thought the coriander had too strong a flavor i didn't want to use too much & ruin my enchiladas, but in the end it wasn't too bad. i guess i could have used more.

most good asia shops have lots of different sorts of chilis. jalepeños are the best, but i've used normal red chilis and got the kick i wanted.



p.s. what's the best way to ripen an avocado besides doing the banana thing? wasn't there something about paper and a dark place?