Tangy Delicious Guacamole
"Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats."
photo by Jonathan Melendez
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2-3 cups
- Serves:
- 4
ingredients
directions
- Get a small, tightly sealable container (large enough to accomodate 2 or 3 cups).
- Roll the lime against a counter or hard surface to soften and juice into the container and remove any seeds.
- Add all other ingredients except avocados.
- Cover container and shake vigorously to incorporate.
- Allow to chill for a bit to blend flavors.
- Before serving, mash avocados with the mixture with a fork.
- Stir to blend thoroughly.
- Place a layer of plastic wrap directly over the surface of the guacamole, eliminating as much air as possible.
- Cover container and chill for about 1/2 hour before serving (more flavor blending).
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Reviews
-
Good one. I aim for recipes that call for ingredients that are readily available -- 'anywhere'. Good clear instructions. Good taste. -
Delicious! I changed a few things though. I omitted the scallions and used 1/2 cup drained canned diced tomatoes which I had in my pantry. I added all ingredients at once into a food processor and pulsed until I got the desired consistency, then refrigerated to blend flavors. One more tip - if not serving right away (same day), place an avocado pit in the guacamole until time to serve. This helps prevent browning. -
Made as written, this is A Really Good Guacamole! I used a med. red onion and 3 large cloves of garlic. Covered and placed it the fridge for 1 hour to blend flavors. Tasted it then. I discovered that it needed more lime juice & added the juice of 1 more. (my limes were small & I guess 1 wasn't enough) I then added 1/2 Tsp. more cummin and 1 Tbl. minced Cilantro from my garden. These additions made a Really Good Guacamole perfect and a keeper recipe for us. Added it to my favorite folder. Thank you very much for this keeper. -
I made some adjustments for personal preference but the result was 5 stars for sure! I used only 1/4 tsp of cumin and chili powder and one large clove of garlic. -
I forgot which recipe I had printed out and couldn't find it, so here I am looking franically for another guac recipe, and this one fit the bill. This was fantastic I loved the chunky texture and flavor, thanks for a great recipe.
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Tweaks
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Some fresh chopped cilantro is a must, (unless you really don't like it).
RECIPE SUBMITTED BY
I am about to be 34 years old and I live in Western Massachusetts, USA. I love to cook and I love to eat! My tasters include my friends as well as my mom occasionally.
