Do you make your own guacamole?

I don't like it.

Gook-a-mo-lay.

R1 blasphemy

My preferred method is simpler than traditional guacamole. No tomatoes, none of the extraneous stuff. I just mash a ripe avocado or two with some crushed garlic and salt. That's it. Oh and a dash of lemon juice if it's going to be sitting out a while because that helps keep it green.

OP, are you Greg?

No. My people take care of such things.

I can't wait until avocado mania is over

Yes, I sometimes make my own guacamole.

The key is to use Hass avocados. All I do is put some avocado in a bowl, then a spoon or two of salsa. Mix it up and done.

My mom used to eat avocado on toast from a long, long time ago. She put some sugar in it.

I can eat plain avocado in a bowl. I put Tajin seasoning on it, sometimes. Or just salt.

I prefer plain avocado to guacamole.

Avocado and salsa is not guacamole.

Yes. I use a mocajete because I’m fancy. It makes a beautiful consistency and I don’t know why, but the flavor is outstanding. Cilantro and onion, then avocado, salt and lime juice.

Avocados are also very good with rice vinegar and “everything but the bagel” seasoning from Trader Joe’s.

Yes. Too easy not too.

Smash avocado in the molcajete. Add cilantro, red onion, tomatoes, salt and lime juice.

I add one to my morning smootie

R4 that’s not guacamole, it’s smooshed avocado.

I have an avocado tree in my yard, and use them as spread instead of mayo for burgers, BLTs- any kind of sandwich.

I SHOVE AVOCADOS UP MY ASS

And I'm sure you can fit in quite a few.

I make my own guacamole. The secret ingredient is a dash of cumin.

Store bought has become gross. Some prepacked guacamole uses green food dye and mayo and no real avacodo. Never again.

To green food dye you object, R19?

Si! I make my own guac.

I also love doing a mockup of the stuffed avacados from Chuy's.

I smash up my home-made lasagna in my hand-crafted molcajete and serve it with Ruffles potato chips. None of my guests has ever been able to tell the difference from guacamole.

I make guacamole whenever I have good avocados. (Hass is the best and they must be fully ripe with the skin turned black.)

Mash cut up limes, to express the oil. The lime oil is essential to the flavor. Take the limes out but leave the juice. Mash fresh garlic and add it in. Chop up mild green chiles finely and mix them in. If you don't have fresh chiles, you can use canned, or even green taco sauce. Never use red chiles or red taco sauce, as they will ruin the color.

Cut up the avocado into tiny chunks while it's still in the shell, then scoop the chunks out and mix them into the mixture of the other ingredients. Mix it enough to distribute evenly and stop there. Don't make a completely smooth paste of it. You want hundreds of tiny chunks of avocado throughout it.

Add chopped cilantro if you like cilantro, if you don't like it, then just omit it, it won't matter.

You do not need to add salt, if you are going to eat this with tortilla chips, because the chips will have plenty of salt. Otherwise, add a little salt to your taste.

Never add tomatoes, because they will make it watery, no matter how you prepare them.

Cover tightly and refrigerate for 1 hour before eating it. Eat it within 4 or 5 hours of making it.

I used to make it when I had a social life. it’s ALWAYS better when it’s really fresh.

Now I usually just eat avocados in a salad but they’re too expensive this year.

Needs a lot of salt

A touch of paprika and saffron are my secret ingredients!

Whoever said guacamole doesn’t need salt because of the chips is dead ass wrong.

The secret ingredient that takes any batch of guacamole into the next dimension: a tiny amount of ANCHOVY PASTE. I can't believe I'm revealing this. I must be about to die.

I can't eat guacamole, it looks disgusting, regardless of what it tastes like.

You're missing out, R29.

I've noticed that people that don't like avocado and artichokes aren't West Coasters. .

I Iove guacamole 🥑 but i have a question. Sometimes i need to set it out for it to become real soft, but before it does so, part of it becomes dark brown. What do you do with this?

Also if they start getting Black and brown in patches before the fruit turns entirely soft, do you eat the semi-soft avocado? What's the best way?

Guacamole is not complete without a few shakes of hot sauce.

Fresh green chillies is even better, finely chopped.

[quote] "I can't wait until avocado mania is over"

Avocado is lovely. I eat it, and use it with oatmeal in face masks. My mother did the same for decades. But I feel you, R7. Perhaps the prices will go down a bit when they're not so in demand. Here's hoping!

And as far as guac is concerned, I don't make my own. I eat avocado on occasion as I said above, but not in guac form. I'll remember to consult this thread when I get around to making it.

In fact, I'd like to try a number of different DL recipes. This is where I discovered Ina's Sausage, Apple, & Herb Stuffing recipe (it's my FAVORITE now, and has been for years).

R15 I tried it recently on ground sirloin burgers with portobello mushrooms and very sharp cheddar, open faced on whole grain bread. It was superb!

Yes, I make my own, because guacamole is one of those foods that do not compare in terms of home made vs store bought. It's easy to make, too. Guac is one of my Top 5 Desert Island foods, I fucking love it so much.

Without jalapeños it is useless.

No. I'm allergic to avocados but it's okay (or a very mild traction) if it's as a small component in a dish. American women tend to go all out with the sympathy thing, "Oh, I'm sorry! That's terrible to be allergic to avocados!". But the truth is, I don't like them: the texture, the taste, the people fawning over them as though they were the greatest luxury.

Life is better without them.

Every once in a while I do because I get a taste for the height of frau cuisine, avocado toast.

I grew up and live in Texas where guacamole is as ubiqitous as bbq and oil.

An avocado smoothie or shake is a great complement to a spicy sandwich. I used to get them with a bahn mi.

I've never thought of making guac with either cumin or anchovy paste but now I'm looking forward to trying each of them.

In Bali, I could order avocado smoothies. They put something in it to make it sweet, I think cane sugar syrup. Or they'd mix it with banana or cocoa powder. Wasn't bad at all.

Avocado milkshakes are the best.

One time during lockdown, mostly out of boredom, we tried a recipe for vegan chocolate pudding that was made with avocado and cocoa powder

It was not as awful as you would expect but definitely not worth a repeat

Don't forget, if you find yourself out of Cilantro, just add a few drops of Dawn or Ajax to it. It's the perfect substitute.

I've heard people say cilantro tastes soapy but I love it. Has a fresh taste to me. An absolute must for Mexican and tex-mex dishes.

No. I buy it at Trader Joe’s.

I've had such bad luck this year getting good avocados( probably lost 3 out of 4 to mold and various dark blemishes) that I now buy Trader Joe's™ prepared, both in the small cup 6-packs and the larger 2-tray size. They are good for what they are, a small squeeze of lime or lemon juice does wake up the flavors. It's fine added to a chicken salad or tuna sandwich, or rolled up in a pita with hummus and pumpkin seeds.

Unfortunately it doesn't work well to make avocado toast, you really do need the ripe, fresh avocado itself to make it taste the way it should IMO. When the avocado was perfect all it needed was to be smashed onto some multi-grain toast with a sprinkling of a spice blend I make that mimics the Trader Joe's™ "Everything But The Bagel" seasoning mix(which had become far too salty to enjoy) That and a Virgin Mary made a nice breakfast.

Bronze Age Gay- I guess you consider yourself really old judging by your name. By the way how OLD are you?

r51 I'm 72 yo. Jeez, that IS old. Maybe I should change my name to STONE Age Gay. 😁

Bronze Age Gay- My friend's father turned 105 years old this month. You are YOUNG compared to him.

THAT is the true Theory of Relativity. 🧐

105, eh? More power to him. He didn't happen to keep a diary all these years? That would be fascinating reading.

If you run short of avocados, you can stretch your guac with a handful of these guys:

Bronze Age Gay- When he married his wife she was a much younger woman-by 23 years but she's 81 years old now- He himself is now married to an OLD woman.

Has that Greg troll chimed in yet?

[quote] probably lost 3 out of 4 to mold and various dark blemishes)

Same here. Ive decided I'll only buy them fully ripe and ready to eat that very day.

R32, you can let the avocado ripen on the counter until the outside is completely black, and it is slightly soft to the squeeze. If it pushed in easily where your finger pushes, it may be overripe. But ifyou cut in and there are some darker areas, just cut away those dark areas. The whole avocado isn't bad - the bright green areas are still perfectly good and usable. Hass is the only variety of avocado that I find usable.

Also, NO: YOU DO NOT NEED TO ADD SALT, IF YOU ARE GOING TO USE TORTILLA CHIPS. Tortilla chips have a lot more salt than you think. If you add any salt, make it very, very light.

Ice cream.

[quote]Also, NO: YOU DO NOT NEED TO ADD SALT, IF YOU ARE GOING TO USE TORTILLA CHIPS. Tortilla chips have a lot more salt than you think. If you add any salt, make it very, very light.

Alternately, salt your guacamole to your own taste preferences.

r58 That sounds like good advice. I will try to get a few in that condition the next time I get to TJ.

r56 Still and all, they've been married a gang of years. My hat is off to them.

R62- Yes, Since 1962 I believe.

[quote]I've heard people say cilantro tastes soapy but I love it.

People for whom it tastes soapy are mutants:

[quote]Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.

R32 here. Thanks r59 but I'm also r58. I'm done with any more of the ripening business. Ive done it before.

Also done the paper bag with the banana thing. Too much of a hassle. Now I'll just buy to use right away.

I grew up on the east coast in the early 70’s - I had an activity book that had instructions for getting an avocado pit to sprout using tooth picks & a glass of water. My mom and I found an avocado at the A & P, and back home I cut it in half and got the seed set up.

Then we looked at the bisected avocado on the Formica counter. Mom said “What the hell do we do with the rest of it?” I shrugged, and she threw it in the garbage.

I do make guacamole and here's how:

Mashed avocados Lots of lime juice squeezed on top Planer grated garlic Finely chopped cilantro Finely chopped scallion or red onion or shallot (optional) S & P Pinch of cumin or more to taste

Mix everything together. Put the pits back into the bowl of guac & squeeze lime juice all over the top Store in fridge in airtight container until ready to serve. I leave the pits in the bow and stir before serving. The pits and extra lime juice help it keep from going grey so fast.

R41--Have you ever tried the "everything bagel" (sesame seeds, garlic, salt etc mix that is in the spice section) on your Frau Avocado Toast?

Everything Bagel spice is also amazing in tuna and in hamburgers of any kind

I grew up on a hill near downtown LA that used to be an avocado orchard. We had avocado on everything.

Heresy to some, but I prefer guacamole with nothing but avocado - some salt and black pepper - mushed up well.

And nothing is more satisfying to me than avocado toast. Yep, you need to get beyond the hipster shadow of it - but a quality wheat toast, drizzled with a bit of olive oil, then a ripe and ready avocado mushed on it.

The key to all avocado is get the right avocado, ripened to the right point. Haas is most dependable. Bacon and Fuerte avocados are tricky. Folks too often try to use avocados not ripe (like green bananas) or too ripe.

I use my abuelita’s recipe. It brings all the much aches to my yard! Three avocados and one skin, puréed with two tablespoons of Duke’s mayonnaise and a quarter cup of dark brown sugar. Remove from Cuisinart and add a small jar of pimiento peppers and six whole cloves. Use a fork to fold in a can of mandarin oranges and a half cup of cumin for an authentic Mexican flavor. And walla! You have a party favorite fit for Sinko del Mayo!

The New York Times cooking section has been pushing a recipe that folds "street corn" (they LOVE that "authentic street food" crap) into guacamole.

Sounds awful.

And, like most NYT recipes, probably includes a whole lot of sugar or something a lot like sugar (honey, molasses)

Remember a few years ago there was a wannabe trend of making guacamole with mashed PEAS???

I mean, it can TASTE ok, but don't call it "guacamole," give it its own damn name!

OP is such a bore.

Do clicks mean THAT much to the puss-adjacent posters here?

The people posting about Hass avocados are right. I was in my 30s before I discovered there was any other kind. They were in the grocery store, smoother skin and larger. So I bought a few. Disgusting. Truly inedible, I had to throw them away and I hate throwing food away. Watery, flavourless, terrible mouthfeel. If anyone had one of those as their first avocado I bet they think they hate them now.

R75---Bet that was a Fuerta.

r75 I made the mistake of buying them ONCE, and never again, waste of time and money. Your description is spot-on. I wonder if they are a "cooking type" of avocado, if that is even such a thing? Kinda' like the papayas or mangoes or carambolas that are meant to be cooked, rather than eaten raw.

[quote] Has that Greg troll chimed in yet?

No, but I'm glad you're thinking about me.

R75, R76 is right. Fuerte's will sometimes be watery, and have very little taste. Haas, if picked and ripened correctly, are scooped out of their skin pretty easily,

Halve an avocado - use the knife to wedge out the pit. If the pit doesn't come out easily or cleanly, or if there are brown spots in the flesh, throw it out. If it's watery, throw it out. If the flesh is hard like an unripenned peach, you wasted an avol

I've seen the non-Hass avocados marketed as "low fat" and "low calorie" before. Which I suppose is true, but that's also the reason they taste like hell. I can't imagine that guacamole made with them would be anything other than terrible but maybe if it was an avocado shake or smoothie - if the avocado was just one ingredient of many and not the main one - they would be tolerable?

Tbh I wouldn't be willing to try it even for experiment's sake. They were *awful.*

Hello, BronzeAgeGay, btw. I am always happy to see you in a thread and hope you (and everyone here) are having a wonderful day.

[quote]if there are brown spots in the flesh, throw it out.

And for the non-billionaires, you can just scoop the brown bit out (providing it's not too huge).

Avocados are 99 cents this week, at least in CA. How poor are you?

r80 Thank you for the kind and courteous greeting. I'm having a nice Sunday, just finished a late lunch and the dishwasher is grinding away with kitchen stuff from the last few days(I try to avoid hand washing anything at all, just usually my oatmeal pot and some large drinking glasses)

I like these threads that go quickly, with relatively short messages(although sometimes mine are book-length), makes for a lot of back and forth, like a conversation in real time, up close and personal.

Mash up avocado and add Spike seasoning. That’s it.

The Hass (best) avocados start out either black or dark green. They stay the same color as they ripen. So, the advice about waiting until the skin turns black doesn't apply to Hass. Also, if you buy a few and they all start ripening before you can use them, you can put them in the fridge. I actually like cold Hass avocados. Just cut out any brown spots, as another poster has pointed out.

Other varieties of avocado (besides Hass) can be watery and/or stringy. Hass avos are very buttery and do have more calories than the other varieties. So what, though.

And yes, cumin is a good ingredient to put in avocado and beans and Mexican-type food.

Cilantro, I hated when I was young. Now, I like it.

A medium avocado is only 250 calories.

R86 And is an exceedingly healthy choice - calories per benefit ratio.

Fresh avocado slices on top of Mexican Street Corn.

Those are limes, you dingleberry!

Wholly Guacamole in the small packs is decent for store bought. Needs salt, obviously.

Cheated and used this mix. Everyone wanted the recipe.

Interesting, r91. Is that American? I may try it. Did you have to do any chopping of ingredients?

I’m post-Covid, and do not give a fuck about anything these days.

Smashed avocado toast is even better with crumbled feta on top and some cracked black pepper and a squeeze of lemon juice. I say this having just picked that up for breakfast.

I won't buy an avocado to try to make guacamole out of it, but I'll buy pre-made guacamole and add extra ingredients after a quick taste to see what it needs. Dried onion bits, chunky salsa, maybe some minced garlic or spinach dip adds flavor to what's already there.

Wait. People can just make their own... food?

Unfortunately poor enough to have to care about the cost of avocados, R82. And they're nothing like as cheap as .99/each where I live. They're currently on sale for $2.75/each down from usual price of $2.99 each.

Your long posts are always amusing, BAG, so you should feel free to make as many of them as you feel inspired to. As usual, I am slightly giddy at being replied to by the likes of you. Hopefully we can still be friends if I confess to never having owned a dishwasher.

[quote]Cilantro, I hated when I was young. Now, I like it.

Me too, R85! It tasted like soap and dirt until I was in my late 20s. I think what happened is that around that time I simply gave up not eating dishes with cilantro in them (it started to become very common around then and too inconvenient to attempt to avoid) and over the next few years I kind of got used to it and now I think I can say I even like it a little? It still doesn't taste the way other people say it tastes (zippy, refreshing etc.), but I can see now how it very much works in certain dishes, which would not be the same without it.

That said, my experience with Hass avocados is that they are very much dark green (and smoother) when extremely unripe and that they get blacker and rougher as they ripen. I live somewhere where they're all imported, though, so it's possible that people who live where they grow natively never see them in that unripe condition? Most of the avocados at the store here are either hard as rocks or very ripe/borderline overripe. So you either make guac the second you get home, or you wait 2-5 days, squeezing hopefully every few hours, and strike immediately when they're ready.

I've tried this, when feeling too lazy to chop ingredients. You do need to buy and prep the avocados yourself, though, this is just a mix-in. It's decent, though. Nothing horrifying in the ingredient list.

I’m going to try that , r99.

It's much better than buying the guac pre-packaged, R100, and a lot less effort than making it from scratch. A good compromise, I would say. And the ingredients are, as I said, surprisingly legit.

It’s like four or five ingredients. Make it yourself, geez

Nooooooooo.

People who think not making something from scratch is genuinely shameful are universally boring af. And this is coming from someone who makes almost everything I eat from scratch. Sometimes people are tired. Or don't have the time. Or just don't want to.

R99, that's Rick Bayless. I wouldn't buy that but his sauces are good and a lot cheaper than buying all the ingredients. The enchilada sauce, tortillas and a grocery store rotisserie chicken I can have a decent dinner in 30 minutes.

Yes...very easy. Mash an avocado, add salt and pepper, garlic powder, mustard powder, a spoonful of prepared horseradish (Gold's), a small drizzle of olive oil...and mix.

That packet of seasoning mix that someone posted above is just onion powder and garlic powder, basically.

My friend that has an avocado tree makes guacamole with just avocado, salt, and onion powder. I don't think she even uses lime juice.

I’m buying the frontera mix today, because I can be talked into just about anything.

I will report back.

What is r106 on about?

Are you having a stroke?

Horse radish and olive oil??

Mustard powder?

Are you tickling my nuts, bro?

Is joke?

Oh, ok.

For a texture variation I sometimes add Grape-Nuts to my guacamole.

No joke...no joke. It's good. A little bit of a bite and pizazz...