Homeade Guacamole Recipe?

The best I've had is super simple and it's the way my momma has made it since I can remember. She takes two avacodos, mashes one and thinly chops the other so its a bit chunky. She adds in some fresh lemon and lime juice, salsa, and dash of garlic powder. It's fantastic :)

I guess it's personal taste, but this is a Tyler Florence recipe that I've followed for years & I really love it! You kind of have to adjust it to your own tastes, but I follow this almost to the T - although I do add a bit more garlic sometimes - I'm a garlic fiend! And I really love the fresh cilantro in this!

6 ripe avocados

3 limes, juiced

1 medium yellow onion, chopped

1 garlic clove, smashed then minced

2 serrano chiles, cut into rounds

1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

You know, sometimes a simple recipe is the best recipe. When we were in Mexico, a fellow prepared our guacamole right at our table and I have been making it that way ever since. 1 avacado, mush with fork(or 2 knives is how they did it) mince a clove of garlic into the avacado, salt and pepper to taste and squirt a bit of lime juice in it. Its done! Its the healthiest recipe I've ever used - no mayo. Bon apetit.

Okay my mom-in-law makes this great salsa. She uses approx 6 roma tomatoes, 1 clove garlic, 1-2 jalepenos or even less depending on your taste, 1/2-1 red onion, 1 good sized handful cilantro, juice of 1/2-1 lime depending on size, and garlic salt to taste.. She adds it to a processor all big stuff except tomatos, pulse a few times then add the tomatoes pulse a few more times, and then she strains the juice out and adds the lime and garlic salt. Save the juice or you can do all the chopping by hand and cut out the seeds of the toms. Add them to some mashed avacados and some extra lime juice and seasoned salt. It's very good. Or you can buy picco de gallo and add that with the lime and seasoend salt to the avacados.

This makes great gauc

2 ripe avocados

½ red onion, minced (about 1/2 cup)

1-2 serrano chiles, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Variations

For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.

I love mine chunky, if you dont, just mash it up more. ENJOY

Crunchy Guacamole Salad

Ingredients:

1 Head lettuce

2 Tomatoes; chopped

1/2 c Chopped black olives

1/4 c Chopped onion

1/2 c Shredded Cheddar cheese

1 c Small size corn chips

Instructions:

----------------------------------DRESSING----------------------------------

1 Avocado; mashed

1 tb Lemon juice

1/2 c Sour cream

1/3 c Salad oil

1/2 ts Chili powder

1/4 ts Salt

1/4 ts Tabasco

Mix all salad ingredients except corn chips together. For dressing, beat

all ingredients with mixer. Pour over salad which has been prepared. Chill.

Add corn chips. Toss again and serve. Yield: 8 servings.

My favorite guacamole is made of mashed ripe hass avocadoes (the black, pebbly skinned kind) mixed with a tablespoon or two of shredded onion, a squeeze of lemon, salt, a dash or more of tabasco sauce, and a splash of worcestershire sauce. Gradually increase the appropriate ingredients until it tastes right. Yummy!

2 Hass Avocados diced

1 Roma tomato diced

1/2 medium onion diced

Juice of one lime

2 garlic cloves minced

1/4 tsp cumin

1/4 tsp cayenne pepper

1/4 cup chopped cilantro

pinch of salt

mix all ingredients, refrigerate for 2 hours.

I just smash my avocado with a fork and add a little garlic, lime juice and some coarse sea salt and refrigerate for awhile.

I don't have a clue! But, I did see a couple of recipes, that sound really good!

But now if you want salsa, that I've got! I learned it in Arizona from a old lady at a resturant! and its really good.

I make one for the "not faint at heart",& one called "sissy salsa"!