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#1 of 7 Old 01-25-2008, 08:45 AM - Thead Starter
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You would think something like guacamole would be a simple thing but I am shocked how many places screw it up and call something guacamole that is nothing but.

Here's my tried and true recipe. Double/triple/quadruple it all you want.

2 very ripe Hass avocados
1 clove garlic
1/2 lime
Salt and pepper to taste

Peel and finely chop/dice clove of garlic with a knife. Cut avocados in half, remove pit and scoop flesh into a bowl. Squeeze lime over avocado flesh. Using a fork (no processors or blenders!) repeatedly stab avocado flesh until it forms a paste you can then squish with the fork tines. Use fork to complete mix the ingredients but not too smooth. Lumps and texture are good. Add salt and pepper to taste.

That's it and it makes the best guacamole. I think it's because it's the pure stuff without anything else.
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#2 of 7 Old 01-26-2008, 12:56 PM
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I make the best guac in the world. I've never measured stuff but it goes something like this:

2 avacados
cilantro
1/2 or 1 jalepno, seeded and de veined
a pinch or two of cumin
juice from a little less than a half lemon
a little chopped onion (as in a little bit, not a small onion)
two plum tomatoes, maybe 3
garlic powder
woostershire (I know that's not how you spell it)

Grab your potato masher and mash till it's how you like it. I like mine relatively smooth, but with some chunk left in.

The cumin and jalepeno give it a very slight, warm undertone - it's not spicy at all.

Most places cut theirs with sour cream because avacados are so expensive. THat makes it bland.
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#3 of 7 Old 01-28-2008, 11:21 AM
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Quote:
Originally Posted by Dougie Fresh View Post
You would think something like guacamole would be a simple thing but I am shocked how many places screw it up and call something guacamole that is nothing but.
LOVE it! This is how I make mine and people RAVE over it. I like avacados I don't want to mask the taste. That being said, I also like a good side of pico de gallo or salsa on the side. I use what Incomplete Pete uses for pico-YUM!
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#4 of 7 Old 01-30-2008, 08:25 PM - Thead Starter
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Quote:
Originally Posted by Incomplete Pete View Post
Most places cut theirs with sour cream because avacados are so expensive. THat makes it bland.
I think you nailed it there. I think then, don't bother and don't call it guacamole and don't charge like $5.99 for it. You see this same garbage in stores too.

I will admit I have added hot chiles, tomato and onion to my recipe but it's still not as good (to me) when it has anything other than just avocados, garlic, lime, salt & pepper. I think it's the consistency of the texture that I go for and some bites having some tomato or onion just don't do it for me. Probably the same reason I don't like chocolate chips, fruit, etc. in my ice cream.

I'd love to see other interpretations of gwok.
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#5 of 7 Old 01-31-2008, 08:07 AM
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I've seen it using peas. No thanks! Oh! I'm going to post this on the mock thread too!

Mock Guacamole

Perfect with fajitas
Serves 4

Ingredients
1 lb. frozen baby peas, thawed and drained
4 scallions, trimmed and coarsely chopped
1/4 cup fat-free sour cream
2 tbsp. purchased salsa
1 tsp. olive oil

Preparation

* Combine peas and scallions in a food processor. Process until very smooth.
* Add remaining ingredients and salt and pepper to taste.
* Transfer to a bowl, cover and chill until ready to serve.
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#6 of 7 Old 01-31-2008, 12:56 PM - Thead Starter
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That's just not right.
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#7 of 7 Old 01-31-2008, 02:24 PM
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That's just not right.

No, it's really not.
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