Is it easy to make Guacamole?

David · Joined: 07 Jun 2004 Posts: 32

I know the main ingredient must be Avocados, but I wasn't sure what else goes into it. I thought is might be a nice "spread" that I could use on healthy sandwiches.

Laura · Joined: 25 Sep 2004 Posts: 7

The minimum ingredients for guacamole are avocados and lime juice. You can use lemon juice in a pinch. Just mash up an avocado and squirt in a bit of juice (not too much, or else it will be too lemony). The lemon juice keeps the avocados from turning brown before you finish eating them :)

You can dress up your guacamole with pretty much anything...I've heard people add in everything from mayonnaise to tuna fish. A spoonful of mayo and a spoonful of salsa is kind of nice. Some people stir in a little sour cream. Others add onion and garlic.

It's best not to go too crazy, because everything you add takes away from the avocado taste. I like using lime juice, a bit of salt, and a dash of hot sauce.

Actually, the best way to eat avocados, in my opinion, is with a spoon and nothing else.

cocodrilo · Joined: 21 Jun 2004 Posts: 193 Location: Kurashiki, Japan

I mash up a few avocadoes and immediately squeeze in lemon juice to prevent browning. Next, I add finely chopped garlic, chopped tomatoes and a few finely chopped jalapeno or serrano peppers. I sometimes add a sprinkling of salt to bring out the flavors or even ground cumin. If you can get cilantro(we can't in Japan!) it is fantastic in guacamole!

salsachinita · Posted: Tue Oct 26, 2004 2:23 am Post subject:

Apart from all the aforementioned, I substitude sour cream with strained natual yoghurt, which is friendlier to my system 8) .

cocodrilo wrote: If you can get cilantro(we can't in Japan!)

:shock: REALLY?! I thought cilantro = coriander = readily available in Asia :? ...........

cocodrilo · Joined: 21 Jun 2004 Posts: 193 Location: Kurashiki, Japan

salsachinita wrote: Apart from all the aforementioned, I substitude sour cream with strained natual yoghurt, which is friendlier to my system 8) .

cocodrilo wrote: If you can get cilantro(we can't in Japan!)

:shock: REALLY?! I thought cilantro = coriander = readily available in Asia :? ...........
Not at any supermarket I frequent. I buy coriander (dried, bith whole & powdered forms) when I travel as it is expensive here as are all spices. We have "mitsuba" which might be the closest thing to cilantro but it has quite a strong taste. Excellent in chawan-mushi(steamed egg custard) .

salsachinita · Posted: Tue Oct 26, 2004 7:24 am Post subject:

Mmmmmmm..........chawan mushi 8) ............

cocodrilo · Joined: 21 Jun 2004 Posts: 193 Location: Kurashiki, Japan

salsachinita wrote: Mmmmmmm..........chawan mushi 8) ............
I've never actually made it but my husband made it for me once and it was excellent. I have a few favorite restaurants that make a superb chawan-mushi so I usually leave it up to the chefs there! My fave includes sea eel,(anago), gingko nuts, chicken, lily root, kamaboko(fish paste), mitsuba and just a thin shaving of citron peel(yuzu) on top!

tj · Joined: 10 Jun 2004 Posts: 39

Personally, I like raw garlic and a small amount of diced tomatoes in my guacamole.

peachexploration · Joined: 10 Jun 2004 Posts: 61 Location: Florida

Here's a basic recipe. :D
1/2 small yellow or 1/4 red onion, minced
2 cloves garlic
2 teaspoons kosher salt
3 ripe Hass avocados
2 to 4 tablespoons roughly chopped fresh coriander (cilantro)
1 ripe plum tomato, cored and diced
1/2 to 1 jalapeno (with seeds), minced

Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion.
Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard (See Cook's Note.). Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocados.
Add the coriander, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately.
Cook's Note: Here's a quick and easy and way to remove the seed from an avocado: tap the edge of a cook's knife into the seed and twist--the seed will pop out. Knock the knife on the edge of a counter and the seed will drop off.

sagitta · Joined: 10 Jun 2004 Posts: 16

I do mashed avocado, lime and something else. Often love having with brown sugar. :)