Whole Story

The Official Whole Foods Market® Blog

 

67 Comments

Comments

Kate says ...
I'm a minimalist, so here's my take: 1 ripe avocado, 2 cloves garlic, oliver oil, lemon, lime, and sea salt. See it come together here... http://bread-n-chocolate.blogspot.com/2011/03/snack-attack-mod-nod-to-guac.html
02/01/2012 3:40:06 PM CST
Kailey K. says ...
BEST addition to guac EVER = DICED CUCS. like cm dice. some skin on. gives it a great texture and little refreshing bites. other than that, keep it simple. roma tomato or two, little garlic, cilantro lime juice, hot pepper if you like spice, black pepper for good measure. kept fairly chunky so all the flavors come through but simultaneously blend. trust me, the cuc really does it here. especially if you like your guac super spicy.
02/01/2012 6:14:46 PM CST
stony says ...
Garlic in guacamole! No no no.... Mashed avocado, a bit of finely diced onion, finely diced jalapeno, diced tomato (optional), cilantro for those who like it (I don't), lemon or lime juice, salt. That's it!
02/01/2012 6:15:07 PM CST
Annie says ...
I add a little low-fat Greek yogurt for creaminess and oregano. I also prefer to use green onions as I cannot tolerate red or yellow! Serrano peppers are also good instead of jalapeno. You pretty much covered my must=have ingredients though. I never make it the same way twice! Just sayin'!!
02/01/2012 6:39:20 PM CST
Barbara says ...
This purist approach comes from a friend who was a sous-chef for a Mexico City restaurant: Haas avocados "minced" and not mashed; add: minced red onion, minced garlic, minced jalapeno, finely chopped cilantro leaves; and coarsely ground sea salt. That is it! No citrus used, so place plastic wrap smoothly on top if you keep before serving. This is unusual and delicious--allowing the taste of the creamy avocado to shine through, with the "bite" of other ingredients.
02/01/2012 6:44:39 PM CST
Aly says ...
My "best-ever" guacamole is a little different from normal guac; it is very refreshing and goes really well either with salty chips or as a perfect "cool" element to balance out any taco/fajita/burrito recipe. 4 avocados juice of 1/2 lime juice of 1/4 lemon 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon mustard powder (to taste) 1/4 teaspoon chili powder (to taste) pinch of kosher salt pinch of black pepper
02/01/2012 7:02:24 PM CST
Caldecoa says ...
I use the following ingredients: avocados, lime juice, serranos to taste, red onion, cilantro and cumin with garlic being optional depending on the avocados. If the avocados have less flavor, I use garlic, flavorful no garlic and let the fruit shine. Not a big fan of tomatoes in my guacamole, I think it takes away from the avocados. If I want tomatoes, I just make salsa as well. Important to let it set in the refrig for about 20 minutes with half the lime juice on the surface, then covered in plastic. Give it a quick stir when ready to serve so the surface juice is incorporated. Watched an episode of Good Eats they claimed that adding the pits back in does nothing to reduce discoloring except for exposing less surface area to air.
02/01/2012 7:13:57 PM CST
Sunnybre Stensler says ...
My friends always request my Guac when they come over or I am requested to bring it for parties. But my ingredients are to taste and not measured, only because that is how i cook. Here it is: Avocados, fresh half squeezed lime, fresh chopped cilantro, fresh finely chopped purple onion, firm tomato(s) diced, salt, cumin, pepper, paprika mix all together and top with crumbled conjita cheese. if you like spicy then add either a diced jalapenio or dried california pepper seasoning its a little milder Served with homemade flour and corn tortilla chips or veggies.
02/01/2012 8:08:50 PM CST
Michelle Smiles says ...
Bacon makes everything better. :) I always crumble 2 slices of bacon into my guacamole - adds a nice smokiness. Also, a quick squeeze of fresh orange...you shouldn't add enough to know it is orange but it really brightens it. I haven't grilled my limes before...I'll have to try.
02/01/2012 8:15:42 PM CST
Samantha says ...
Sounds delicious!
02/01/2012 8:42:39 PM CST
Margo says ...
Hi, What is the reasoning behind placing the avocado pits in the guacamole in your guacamole recipe? thanks
02/01/2012 8:50:42 PM CST
david born says ...
Take that classic recipe, and add some diced pineapple.. or jicama.. but also it needs more peppers.. I'd use a jalapeno, serrano, anaheim, and even a roasted skinned poblano. A splash of olive oil and red wine vinegar helps, sometimes.. If you have a big party, add a tub of sour cream for an affordable way to stretch it farther. And the best trick my ex's mom taught me, put one of the seeds back in the bowl while serving, and the top will never brown.. even if you have to put leftovers in the fridge overnight.
02/02/2012 1:47:03 AM CST
geecee says ...
Putting the pits in the bowl serves no purpose -- the idea that they prevent browning is based on the observation that in a sliced fruit the area under the pit doesn't discolot. In fact the pit simply prevents air reaching the area in contact with the fruit, rather than some magical power. Putting pits into the guac cannont exclude oxygen, and so is ineffective. If you need to store the guac for a little while, sprinkle with lime juice and put plastic wrap in direct contact with the surface to prevent oxidation and discoloration.
02/02/2012 5:19:58 AM CST
Randa says ...
The best guacamole I ever ate (and I have eaten it everywhere and often) was in a Mexican border town and it was just black pepper and avocado. Simple rich and wonderful.
02/02/2012 7:46:19 AM CST
Steve Croyle says ...
I'm not much for rules and when I'm making guacamole for mylself I will load it up with just about anything that catches my fancy. That said, I don't think it's guacamole if it gets too fancy. I think the best guacamole really lets the avocado shine and the best way to do that is to keep it green. Cilantro, lime zest, lime juice and salt, along with the requisite avocados, will provide you with a fresh base that would compliment just about anything. I'm not kidding--you could put a scoop on top bowl of fresh fruit or use it on a pie if you wanted to. Add some sugar and you've got a creamy base for a sorbet. I prefer savory, however, and that's why onions and garlic always end up in mine. To take the edge off, I marinate the oions and garlic in the lime juice with just a touch of sugar while I prep the rest of the ingredients. You can add some minced serrano peppers for a bit of heat, but if you need heat, I'd serve the guacamole next to an assertive salsa so the soothing creaminess of the avocado can be appreciated on its own, rather than have it battle with other flavors in an overwrought guac.
02/02/2012 8:07:49 AM CST
janejohnson says ...
@Annie Ooo, I've never thought of adding Greek yogurt. What a great idea!
02/02/2012 9:21:44 AM CST
janejohnson says ...
@Michelle Aw yeah bacon! I'm going to have to try this for sure!
02/02/2012 9:25:19 AM CST
janejohnson says ...
@Margo Some people say that it decreases the browning/oxidation of the guac. Put it to the test and let us know what you think!
02/02/2012 9:26:01 AM CST
janejohnson says ...
@David MMMM I LOVE pineapple and don't know this idea never crossed my mind. And the jicama would add such a great crunch! Great ideas!
02/02/2012 9:29:24 AM CST
Dave Beaulieu says ...
This is very similar to my favorite guacamole. The grilled limes are new to me, and very cool, definitely worth trying. I also make Guac when I'm having my chicken fajitas http://www.noreciperequired.com/recipe/chicken-fajitas and it just makes the perfect garnish. In addition to being a perfect dip for football parties. Great tips...thx!
02/02/2012 9:55:42 AM CST
Cathie says ...
I love Kara's story - too fun! These all sound yummy. My guac is always a hit and gone too fast. Simple -- 3 avacados, 1/2 cup fresh salsa (no preservatives), juice of 1 lemon, fresh pepper -- mash with a fork till semi-chunky & dig in!
02/02/2012 10:04:34 AM CST
Gretchen Melton says ...
I usually mix up a batch of fresh salsa first, then leave some in the food processor and add avocadoes. works great! Also, there was a Mexican restaurant in Boulder years ago that added a little shredded lettuce to their guacamole. The texture was great.
02/02/2012 11:41:44 AM CST
CG says ...
molcajete-essential 3 haas avocados cilantro 2 limes 1/2 red onion chopped 1 jalapeno- remove seeds coriander seeds celery seeds white peppercorns Coarse Mesquite smoked sea salt Xochitl chips or El Milagro corn tortillas Prep; zest limes in molcajete, squeeze juice, grind dry ingredients and serve with Xochitl brand chips or make your own with El Milagro brand corn tortillas.
02/02/2012 12:22:35 PM CST
Jennifer Walker says ...
The best avocados need nothing but a sprinkling of salt, but when I make guac, I stick with the KISS principle. A couple of ripe ones, roughly mashed, with salt, a splash of Cholula or other hot sauce, the juice of a small lime (or lemon, in a pinch), and maybe-- if the avocados aren't at their best-- a spoonful of sour cream to smooth it out. Yum!
02/02/2012 12:24:42 PM CST
Joanna says ...
Well, not that this is best, but it's a great secret to keeping your 'guac' from going black. Mexican mother of good friends always added a spoon or two of milk when mixing the avocados and - and I don't know why but it works. Also tends to be a smoother mix. Don't overdue it, just a tablespoon maybe in a 2-cup mix. But anything made with avocados is THE BEST EVER!
02/02/2012 4:47:08 PM CST

Pages