Guac off
May 3, 2011 6:59 PM Subscribe
I need your best, most AMAZING and possibly slightly unique guacamole recipe.
Guacamole cook off happening on May 5th. I want something amazing, and slightly unique (for example, perhaps tequila is added), but not way out there crazy.
Thanks!
Guacamole cook off happening on May 5th. I want something amazing, and slightly unique (for example, perhaps tequila is added), but not way out there crazy.
Thanks!
It sounds way out there crazy, but Garbanzomole comes out surprisingly close to the original.
posted by persona at 7:10 PM on May 3, 2011
posted by persona at 7:10 PM on May 3, 2011
This sounds obvious but for some reason people really like guac when you put in completely crazy amounts of lime juice.
posted by CunningLinguist at 7:14 PM on May 3, 2011
posted by CunningLinguist at 7:14 PM on May 3, 2011
I was just going to say "use a ton of lime juice".
(As in, one lime per 2 avocados.)
That's what I do, and it's a big hit at parties.
Also, I'm never shy with the garlic in anything.
posted by Green Eyed Monster at 7:20 PM on May 3, 2011
(As in, one lime per 2 avocados.)
That's what I do, and it's a big hit at parties.
Also, I'm never shy with the garlic in anything.
posted by Green Eyed Monster at 7:20 PM on May 3, 2011
3 avocados
1/4 cup minced red onion
Juice of 1/2 lime
2 cloves crushed garlic
1 TBSP ground cumin (yes, TBSP)
1 tsp salt
2 tomatoes (seeded and diced)
2 tsp Cajun seasoning (mostly cayenne and cumin)
Best guacamole evar.
posted by soplerfo at 7:21 PM on May 3, 2011 [2 favorites]
1/4 cup minced red onion
Juice of 1/2 lime
2 cloves crushed garlic
1 TBSP ground cumin (yes, TBSP)
1 tsp salt
2 tomatoes (seeded and diced)
2 tsp Cajun seasoning (mostly cayenne and cumin)
Best guacamole evar.
posted by soplerfo at 7:21 PM on May 3, 2011 [2 favorites]
I agree with the lime juice, and a moderate amount of garlic.
Also, lots and lots of salt. It's hard to screw this up: It will withstand a lot more salt than you think. Just taste it in between saltings to make sure you're not going too far.
posted by mikeand1 at 7:23 PM on May 3, 2011 [1 favorite]
Also, lots and lots of salt. It's hard to screw this up: It will withstand a lot more salt than you think. Just taste it in between saltings to make sure you're not going too far.
posted by mikeand1 at 7:23 PM on May 3, 2011 [1 favorite]
To add something new/different: Try some of these rubs and seasonings.
posted by mikeand1 at 7:25 PM on May 3, 2011
posted by mikeand1 at 7:25 PM on May 3, 2011
My normal guacamole recipe (Alton Brown's) calls for cayenne pepper. I bet you could substitute ground chipotle or smoked paprika and it would be good.
posted by cabingirl at 7:25 PM on May 3, 2011 [1 favorite]
posted by cabingirl at 7:25 PM on May 3, 2011 [1 favorite]
My basic recipe is onions, tomatoes, lemon juice, worchestershire sauce, tabasco, salt, avocado, cilantro (i'm not sure on the amounts, but just done to taste, the liquid spices are just a splash at the very end and then try it, and adjust)
But for a different one, I like this recipe I found online a while back:
2 tablespoons minced white onion
2 limes, juiced
2 jalapenos or serrano chile peppers, or to taste
sea salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1 large mango - peeled, seeded, and chopped
posted by nile_red at 7:29 PM on May 3, 2011 [1 favorite]
But for a different one, I like this recipe I found online a while back:
2 tablespoons minced white onion
2 limes, juiced
2 jalapenos or serrano chile peppers, or to taste
sea salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1 large mango - peeled, seeded, and chopped
posted by nile_red at 7:29 PM on May 3, 2011 [1 favorite]
pomegranate pips in a basic guac are delicious
posted by estronaut at 7:31 PM on May 3, 2011 [2 favorites]
posted by estronaut at 7:31 PM on May 3, 2011 [2 favorites]
I love this guac recipe, especially if the tomato and onion are left a bit chunky to add texture.
posted by illenion at 7:35 PM on May 3, 2011
posted by illenion at 7:35 PM on May 3, 2011
Apples are a great addition to any guacamole. Especially well diced tart apples.
posted by kellyblah at 7:40 PM on May 3, 2011
posted by kellyblah at 7:40 PM on May 3, 2011
Smooth guac is boring guac, chunky guac might as well be salsa. Cut the tomatoes and onions small enough that they don't stick way out from the rest of the ingredients, but large enough that they don't completely blend in. I mix together the rest of my guac (I use avocados, lime juice, garlic, cumin, cayenne, and salt, but I like it spicier) then chop up a little bit of onion and tomato and mix it in with a little bit of what I've already made- it really sucks getting everything chopped and combined, and then realizing that you should've made the onion chunks smaller.
posted by kro at 7:43 PM on May 3, 2011
posted by kro at 7:43 PM on May 3, 2011
Tons of lime juice, plus a bit of mustard. I like Gulden's mustard--about a teaspoon of mustard and half a lime per avocado. It doesn't taste mustardy, but it adds an unidentifiable something that's delicious.
posted by MeghanC at 8:00 PM on May 3, 2011
posted by MeghanC at 8:00 PM on May 3, 2011
My favorite guac is quite basic - avocados mashed to a slightly chunky texture, diced garlic, fresh lime juice, and plenty of sea salt. It's essential that every ingredient be of good quality.
I highly recommend this as your base recipe, then add whatever additions you want to make it unusual.
posted by insectosaurus at 8:09 PM on May 3, 2011
I highly recommend this as your base recipe, then add whatever additions you want to make it unusual.
posted by insectosaurus at 8:09 PM on May 3, 2011
My basic guac recipe is to scoop out 2-3 avocados, and mash in the juice of a couple fresh limes, a couple tsps of Tony Chachere's, a tsp of salt, plus SECRET INGREDIENT... then I fold in minced white onion, diced plum tomatoes, couple cloves of minced garlic, the chopped flesh (no seeds) of a jalapeno. The key to good guacamole is to let it chill for at least an hour so all the flavors set up.
My secret ingredient is a tablespoon of full-fat mayonnaise. It goes well with the lime juice plus gives that creamy mouth feel without having to pulverize the avocado cubes to death. You can't taste mayonnaise flavor, but you get a crazy level of creamy.
(Technically, I mash the mayo in with one avocado, and then barely fold in the rest of the avocado cubes to the super-creamy one -- which will break down enough when the other ingredients are stirred in.)
So you get that chunky thick texture (as kro said correctly, "smooth guac is boring guac") without it tasting... unassembled.
Don't know how unique the mayo is, but it's "not way out there crazy."
posted by pineapple at 8:32 PM on May 3, 2011 [2 favorites]
My secret ingredient is a tablespoon of full-fat mayonnaise. It goes well with the lime juice plus gives that creamy mouth feel without having to pulverize the avocado cubes to death. You can't taste mayonnaise flavor, but you get a crazy level of creamy.
(Technically, I mash the mayo in with one avocado, and then barely fold in the rest of the avocado cubes to the super-creamy one -- which will break down enough when the other ingredients are stirred in.)
So you get that chunky thick texture (as kro said correctly, "smooth guac is boring guac") without it tasting... unassembled.
Don't know how unique the mayo is, but it's "not way out there crazy."
posted by pineapple at 8:32 PM on May 3, 2011 [2 favorites]
Super Rica in Santa Barbara has the best on the planet and they beat in softened sweet butter.
posted by Ideefixe at 8:38 PM on May 3, 2011
posted by Ideefixe at 8:38 PM on May 3, 2011
Add cayenne until it "sings" on your tongue (sorry, annoying, but that's just how I know), and finish with the super-secret ingredient: splash of OJ.
Also, I use garlic powder in mine -- I prefer fresh in almost everything else but I feel granulated mixes better in guacamole. I've heard grilled avocado gives it an amazing twist, but haven't tried myself. The smoked paprika / chipotle idea also sounds great.
Finally, mix it up with your (very clean, obviously) hands. IMO it's the best way to get that mix of chunky/creamy. Remember to salt enough. No pepper for me.
posted by miss_kitty_fantastico at 9:18 PM on May 3, 2011 [1 favorite]
Also, I use garlic powder in mine -- I prefer fresh in almost everything else but I feel granulated mixes better in guacamole. I've heard grilled avocado gives it an amazing twist, but haven't tried myself. The smoked paprika / chipotle idea also sounds great.
Finally, mix it up with your (very clean, obviously) hands. IMO it's the best way to get that mix of chunky/creamy. Remember to salt enough. No pepper for me.
posted by miss_kitty_fantastico at 9:18 PM on May 3, 2011 [1 favorite]
I don't have any recipe for you, but I can tell you that I like guacamole best when there are big chunks of avocado in it. Some of the avocado gets smooshed in with the other ingredients, of course, but leave some of it cut into pieces the size of dice.
posted by Chocolate Pickle at 9:20 PM on May 3, 2011
posted by Chocolate Pickle at 9:20 PM on May 3, 2011
This may break a zillion rules I don't know about, but my friend's dad puts cottage cheese in his guac, and it's amazing.
posted by estherbester at 9:39 PM on May 3, 2011 [1 favorite]
posted by estherbester at 9:39 PM on May 3, 2011 [1 favorite]
1. Nigella's roquamole (you need to really like blue cheese for this one.)
2. More a sort of salsa but dice avocados, mix with mint, coriander (cilantro) and lime juice. Add salt and pepper to taste.
posted by prettypretty at 9:41 PM on May 3, 2011
2. More a sort of salsa but dice avocados, mix with mint, coriander (cilantro) and lime juice. Add salt and pepper to taste.
posted by prettypretty at 9:41 PM on May 3, 2011
Fresh ginger, a pinch of clove, lemon juice, olive oil, a bay leaf, fresh small hot red chiles, salt. Blitz in food processor, stir through avocado.
posted by obiwanwasabi at 10:59 PM on May 3, 2011 [1 favorite]
posted by obiwanwasabi at 10:59 PM on May 3, 2011 [1 favorite]
A little bit of soy sauce in place of salt fills in the other "savory" dimension in guac -- it tastes surprisingly good.
posted by spiderskull at 11:58 PM on May 3, 2011
posted by spiderskull at 11:58 PM on May 3, 2011
A little of the oily goodness from your favourite jar of olives adds the most amazing mmmm to guacamole. And all of the extra lime juice.
posted by chairish at 3:03 AM on May 4, 2011
posted by chairish at 3:03 AM on May 4, 2011
onion chopped as finely as you can manage, fresh cilantro, finely chopped tomatoes with the seeds removed (keeps the mixture from getting watery) chipotle and a generous glob of refried beans.
I like to start mixing everything together with half the avocado, and mix until almost smooth - then add the rest of the avocado, and mix just a bit more - so you have a smooth creamy guac, with some lumps for texture
posted by 5_13_23_42_69_666 at 3:32 AM on May 4, 2011
I like to start mixing everything together with half the avocado, and mix until almost smooth - then add the rest of the avocado, and mix just a bit more - so you have a smooth creamy guac, with some lumps for texture
posted by 5_13_23_42_69_666 at 3:32 AM on May 4, 2011
I always peel and seed my tomatoes. The skin especially seems to me to be a jarring note.
posted by Splunge at 4:39 AM on May 4, 2011
posted by Splunge at 4:39 AM on May 4, 2011
If you want the creaminess without the full fat mayo, you can also try using yogurt. Gives it the creamy in-between texture while leaving you with nice chunks of avocado in there. Yum.
posted by Grither at 5:14 AM on May 4, 2011
posted by Grither at 5:14 AM on May 4, 2011
Lime juice and dried oregano! I also grate onion in instead of putting in chunks. Also, let it sit in the fridge for at least a couple of hours so it can really come together.
posted by Kimberly at 7:14 AM on May 4, 2011
posted by Kimberly at 7:14 AM on May 4, 2011
this recipe for pear and pomegranate guacamole is a always a big hit whenever we make it. sooo gooood.
posted by netsirk at 7:14 AM on May 4, 2011
posted by netsirk at 7:14 AM on May 4, 2011
I love guacamole with feta! One of my favorite restaurants has it listed as "crack" on their menu - it's so addictive.
posted by hefeweizen at 7:53 AM on May 4, 2011
posted by hefeweizen at 7:53 AM on May 4, 2011
Instead of lime juice (I know, I'm a heathen) you add in Squirt or some other lemon lime soda. The carbonation makes it really interesting and delicious :o)
posted by magnetsphere at 8:11 AM on May 4, 2011
posted by magnetsphere at 8:11 AM on May 4, 2011
Bacon grease. seriously. (my wife's aunt, who has lived in Mexico for 20 years, made it for us. it is like CRACK)
posted by misterbrandt at 8:15 AM on May 4, 2011 [2 favorites]
posted by misterbrandt at 8:15 AM on May 4, 2011 [2 favorites]
misterbrant beat me to it (kind of) but here is a recipe from one of the pros, Rick Bayless -- Bacon Guacamole. or if you want to get fancy, here is his Guacamole Bar recipe, with roasted garlic guacamole and assorted garnishes (including bacon)
posted by rtimmel at 9:11 AM on May 4, 2011
posted by rtimmel at 9:11 AM on May 4, 2011
I've had a lot of luck with a particular technique, rather than a secret ingredient.
Start by squeezing the lime juice into your bowl, then add cilantro, garlic or garlic salt, onions or shallots, serrano or jalapeno (all chopped pretty fine) and seasonings. Then, mash the mixture up with a fork; get everything good and combined. Now, add diced avocado (pretty large chunks) and mix everything together. Do that last part rather gently, you want the avocado to stay nice and chunky.
Personally, I don't think tomatoes belong in guac, but if you use them you can either mash them in with the lime juice, onions, etc. or if you want to make sure they look nice, dice them larger and add them with the avocados.
Also, I've never tried this in my guac, but recently when I've made salsa I have been toasting the garlic and serrano in a dry pan over medium heat for a few minutes before I chop them up. It does a great job of knocking out the sharpness you sometimes get when using these ingredients raw. It means you can use twice as much garlic as you normally would.
posted by dredge at 9:11 AM on May 4, 2011 [1 favorite]
Start by squeezing the lime juice into your bowl, then add cilantro, garlic or garlic salt, onions or shallots, serrano or jalapeno (all chopped pretty fine) and seasonings. Then, mash the mixture up with a fork; get everything good and combined. Now, add diced avocado (pretty large chunks) and mix everything together. Do that last part rather gently, you want the avocado to stay nice and chunky.
Personally, I don't think tomatoes belong in guac, but if you use them you can either mash them in with the lime juice, onions, etc. or if you want to make sure they look nice, dice them larger and add them with the avocados.
Also, I've never tried this in my guac, but recently when I've made salsa I have been toasting the garlic and serrano in a dry pan over medium heat for a few minutes before I chop them up. It does a great job of knocking out the sharpness you sometimes get when using these ingredients raw. It means you can use twice as much garlic as you normally would.
posted by dredge at 9:11 AM on May 4, 2011 [1 favorite]
I use avocados, lime, salt, cilantro and then fry minced garlic in olive oil until it just gets slightly brown and crunchy, then put that on top, stirring it in just before serving.
posted by snofoam at 9:33 AM on May 4, 2011
posted by snofoam at 9:33 AM on May 4, 2011
A mound of fresh, chopped parsley has helped my guac in the past.
posted by Dr. Wu at 9:42 AM on May 4, 2011
posted by Dr. Wu at 9:42 AM on May 4, 2011
Another tip: Leave the pit in the bowl with the Guacamole. It will help it remain fresh and keep its vibrant green color longer.
Any salsa can be successfully combined with Guac.
A lot of these sounded really good, but the bacon idea had me drooling. I can't wait to try that... Great post - thanks!
posted by xammerboy at 10:03 AM on May 4, 2011
Any salsa can be successfully combined with Guac.
A lot of these sounded really good, but the bacon idea had me drooling. I can't wait to try that... Great post - thanks!
posted by xammerboy at 10:03 AM on May 4, 2011
The base is always just avacados (Haas, usually. They're the creamiest.), lime juice, cilantro and salt. From there, you can get pretty nuts and as long as you're conservative with the amount you add of other ingredients, it'll usually turn out well.
Other things I've added:
Red onions
Shallots
Garlic
Baby onions
White wine
Lemon juice
Apple cider vinegar
Mango powder
Tamarind paste
Chipotle
Jalapeno
Serano
Green chili peppers
Szechwan peppers
Black pepper
New Mexico Chiles
California Chiles
Habenero
Cloves
Cinnamon
Cardamom
Cocoa powder
Bitter chocolate chips
Basil
Sage
Parsley
Thyme
Oregano
Tomato
Mango
Papaya
Orange
Grapefruit (Oro blanco)
Green pepper
Red pepper
Black beans
Dried orange
Dried mango
Dried papaya
Tomato paste
Berber Spice Blend
Mozambique Peri-Peri
Proudhon's Cajun Blend
Lowry's Salt
Chili salt
Ranch salt
You can also roast your peppers and garlic. But mostly, I find that it's using whatever's freshest and will add a bit of flavor without overpowering, and I usually only add a couple things to the base any time I make it. The chocolate one came out pretty well — I kind of adapted it from a regular chocolate mole recipe. The secret there was that the primary flavors were the lime and chiles (I think I used jalapeno, serrano and a bit of habenero for it), with the chocolate giving a nice bitter undertone to the guac. It looked kinda assy, but it tasted good.
posted by klangklangston at 10:09 AM on May 4, 2011 [1 favorite]
Other things I've added:
Red onions
Shallots
Garlic
Baby onions
White wine
Lemon juice
Apple cider vinegar
Mango powder
Tamarind paste
Chipotle
Jalapeno
Serano
Green chili peppers
Szechwan peppers
Black pepper
New Mexico Chiles
California Chiles
Habenero
Cloves
Cinnamon
Cardamom
Cocoa powder
Bitter chocolate chips
Basil
Sage
Parsley
Thyme
Oregano
Tomato
Mango
Papaya
Orange
Grapefruit (Oro blanco)
Green pepper
Red pepper
Black beans
Dried orange
Dried mango
Dried papaya
Tomato paste
Berber Spice Blend
Mozambique Peri-Peri
Proudhon's Cajun Blend
Lowry's Salt
Chili salt
Ranch salt
You can also roast your peppers and garlic. But mostly, I find that it's using whatever's freshest and will add a bit of flavor without overpowering, and I usually only add a couple things to the base any time I make it. The chocolate one came out pretty well — I kind of adapted it from a regular chocolate mole recipe. The secret there was that the primary flavors were the lime and chiles (I think I used jalapeno, serrano and a bit of habenero for it), with the chocolate giving a nice bitter undertone to the guac. It looked kinda assy, but it tasted good.
posted by klangklangston at 10:09 AM on May 4, 2011 [1 favorite]
I use Thai limes for the lime juice. Otherwise, with guacamole, less is more.
posted by clark at 5:07 PM on May 4, 2011
posted by clark at 5:07 PM on May 4, 2011
with guacamole, less is more.
Indeed. Three ingredients should be all you need to make amazing guacamole: avocados, a lemon, and some salt. As long as you use high quality, perfectly ripe avocados and lemons, you WILL make great guacamole without fucking it up by stuffing a bunch of weird shit in there. ( Yogurt? Soy sauce? Ginger? What is wrong with you people?)
So, yeah, do you have really good, perfectly ripe avocados available? Can you get some? Hass, preferably, although Bacon Avocados are nice and have a little back-end of (almost bacon-y, duh) savory that's great and can add an unexpected depth.
Anyway, here's what you do:
1. Take these really good, perfectly ripe avocados , halve them, pit them, then scoop the flesh into a bowl. Keep one in reserve, though.
2. Mash them up with the back of a wooden spoon (note: I am assuming you don't have a molcajete-- if you do, by all means use it). If they don't mash easily, you've already screwed up because they're not good enough or ripe enough to make great guacamole.
3. Squeeze a little lemon on top-- just like a little wedge, not, like, half a lemon or something-- and sprinkle on some kosher or sea salt.
4. Taste it. Does it taste almost entirely like AWESOME avocado with just a hint of extra brightness from the lemon? Great. You're done.
5. Does it just kind of taste like avocado, not AWESOME avocado? That means you need a little more salt. Like a pinch. Less than you think.
6. Are you not getting the hint of brightness? Squeeze in a little more lemon. Just a little. Not too much--it's guacamole, not lemon-mole.
7. Repeat steps 4, 5 & 6 as needed.
8. If at any point during the tasting and adding process you can actually taste either the lemon or the salt, you've put too much in. You know that avocado you kept in reserve? Now's the time to mash it up (separately-- you don't want to over-mash the original avocados), add it to your guacamole, and return to step 4.
Anyway, yeah, the thing about great guacamole is you're taking great, perfectly ripe avocados and not fucking them up.
posted by dersins at 7:29 PM on May 4, 2011 [3 favorites]
Indeed. Three ingredients should be all you need to make amazing guacamole: avocados, a lemon, and some salt. As long as you use high quality, perfectly ripe avocados and lemons, you WILL make great guacamole without fucking it up by stuffing a bunch of weird shit in there. ( Yogurt? Soy sauce? Ginger? What is wrong with you people?)
So, yeah, do you have really good, perfectly ripe avocados available? Can you get some? Hass, preferably, although Bacon Avocados are nice and have a little back-end of (almost bacon-y, duh) savory that's great and can add an unexpected depth.
Anyway, here's what you do:
1. Take these really good, perfectly ripe avocados , halve them, pit them, then scoop the flesh into a bowl. Keep one in reserve, though.
2. Mash them up with the back of a wooden spoon (note: I am assuming you don't have a molcajete-- if you do, by all means use it). If they don't mash easily, you've already screwed up because they're not good enough or ripe enough to make great guacamole.
3. Squeeze a little lemon on top-- just like a little wedge, not, like, half a lemon or something-- and sprinkle on some kosher or sea salt.
4. Taste it. Does it taste almost entirely like AWESOME avocado with just a hint of extra brightness from the lemon? Great. You're done.
5. Does it just kind of taste like avocado, not AWESOME avocado? That means you need a little more salt. Like a pinch. Less than you think.
6. Are you not getting the hint of brightness? Squeeze in a little more lemon. Just a little. Not too much--it's guacamole, not lemon-mole.
7. Repeat steps 4, 5 & 6 as needed.
8. If at any point during the tasting and adding process you can actually taste either the lemon or the salt, you've put too much in. You know that avocado you kept in reserve? Now's the time to mash it up (separately-- you don't want to over-mash the original avocados), add it to your guacamole, and return to step 4.
Anyway, yeah, the thing about great guacamole is you're taking great, perfectly ripe avocados and not fucking them up.
posted by dersins at 7:29 PM on May 4, 2011 [3 favorites]
A relative to the bacon fat suggestions above, bacon salt.
posted by tangaroo at 7:57 PM on May 4, 2011
posted by tangaroo at 7:57 PM on May 4, 2011
Almost forgot - MSG.
posted by obiwanwasabi at 7:58 PM on May 4, 2011
posted by obiwanwasabi at 7:58 PM on May 4, 2011
The guac I used to eat was avocado, garlic, chopped onions, mayo, hot salsa (home-made) and cracked pepper. It was good. Adding lemon juice makes it better. I made some for my stepmum once and was missing several vital ingredients but found that a bit of corn chutney really worked well.
posted by h00py at 5:21 AM on May 6, 2011
posted by h00py at 5:21 AM on May 6, 2011
Missed the cutoff by a day, but it's important to get this on the green!
Guacamole de Frutas
Granny smith apples, Asian pears, pomegranate seeds. Beautiful, and delicious! I've omitted ingredients in the past (Asian pears are hard to find, and I couldn't be bothered about the cranberries or the Thai basil), but it's always a hit.
posted by Curiosity Delay at 1:37 PM on May 6, 2011 [1 favorite]
Guacamole de Frutas
Granny smith apples, Asian pears, pomegranate seeds. Beautiful, and delicious! I've omitted ingredients in the past (Asian pears are hard to find, and I couldn't be bothered about the cranberries or the Thai basil), but it's always a hit.
posted by Curiosity Delay at 1:37 PM on May 6, 2011 [1 favorite]
I find that salting the lime juice before adding it to the avocado and other ingredients helps it to dissolve and distribute through the mixture more evenly. The salt grains have a much harder time dissolving in the fatty avocado than they do in the lime juice.
posted by robstercraw at 8:44 PM on May 10, 2011
posted by robstercraw at 8:44 PM on May 10, 2011
This thread is closed to new comments.
posted by MaryDellamorte at 7:04 PM on May 3, 2011