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I used to make it with garlic back in the '80s. I didn't like raw onion then. I would also add diced red bell pepper for color, or else very good fresh tomatoes. But it's a lot of work to get them peeled, seeded, and dry enough.
I can't imagine putting mayo in guacamole. This is the second time I've heard it mentioned in the last two days. Again, can't imagine. Sour cream, OTOH, goes well with so many things that also go with guacamole, the idea doesn't make me shiver and shake the same way. I'm not sure I would ever put it in, though.
When I first started making it, I would create a base by putting garlic, one avocado, cilantro, and lime juice in the Cuisinart, and puree it. Then I would mash the other avocadoes in, plus the peppers or tomatoes I might have been using.
I didn't have any limes today, so I used just a tiny bit of white balsamic vinegar. It was a good taste.
My basic recipe is avocado, garlic, salt, green onion, and fresh minced chile or chili powder, squeeze of lime.
The only other addition I'll do generally is a bit of diced tomato (with the soft insides removed before chopping).
Guacamole is very good next to sour cream, but some restaurants and premade guacamole dips mix the sour cream/mayo in to stretch the precious avocado further. This is one way I know I'm not in a good restaurant!
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Originally Posted by Debsi
I made this balsamic roasted broccoli recently, which is just broccoli, EVOO, balsamic vinegar, salt, and pepper and we ate every last bite. I especially liked that it was still crisp, but some may wish to roast it longer.
The only change I made to the recipe was more fresh ground pepper and I added a bit of garlic powder.
I'd like to revisit this topic for winter veggies. I've discovered that delicata squash, halved and quartered tastes amazing grilled with a little butter. Now that the weather is rainy, I think I will simply bake it the same way. I prefer Delicata to any other squash.
I find that I don't need sugar for flavor. It has its own delicate flavor that loves a little butter.
I'd like to revisit this topic for winter veggies. I've discovered that delicata squash, halved and quartered tastes amazing grilled with a little butter. Now that the weather is rainy, I think I will simply bake it the same way. I prefer Delicata to any other squash.
I find that I don't need sugar for flavor. It has its own delicate flavor that loves a little butter.
I’m not much of a squash fan, but I have enjoyed delicata with butter (and salt and pepper) in the past. My preferred orange vegetable is sweet potato. I like to bake a large one then cut it into circles or semi-circles, peel it, and share it with my husband. We will eat it plain or with a touch of butter. It really doesn’t need anything else, I don’t understand why people load down sweet potatoes with sugar and marshmallow fluff.
I've been making guacamole. The key is to start with a ripe avocado. Cut it in half and scoop both halves into a bowl (you all know how to take the pit out, don't you?). I add diced red onion, serrano chile (only a small amount of one chile, in tiny dice; be careful not to put too many seeds in--this is one of the hot chiles), torn cilantro leaves, lime zest and lime juice (half a lime for one avocado), and salt. Mash it all together. I eat it right out of the bowl, but you may choose to dip chips or vegetables.
You forgot the coarse (kosher) salt and seeded, diced Roma tomato.
I learned to make guacamole when we lived in Mexico. Your recipe is quite similar, but the Mexican home cooks often add some or all of the following:
Sprinking of cumin
Small dollop of olive oil
Small bit of crushed or pressed garlic - not diced. Pretty much juice consistency.
AND leave it lumpy!!!add
I've never seen or heard of lime zest in guacamole.
You forgot the coarse (kosher) salt and seeded, diced Roma tomato.
I learned to make guacamole when we lived in Mexico. Your recipe is quite similar, but the Mexican home cooks often add some or all of the following:
Sprinking of cumin
Small dollop of olive oil
Small bit of crushed or pressed garlic - not diced. Pretty much juice consistency.
AND leave it lumpy!!!add
I've never seen or heard of lime zest in guacamole.
I like parts of your recipe. Salt goes without saying, either kosher or sea. I generally don't add tomato, as I only infrequently get ones that are good enough. I do like it, though. I used to use garlic and no onion. I'm not the biggest fan of raw onions, but I got over it in guacamole.
And yes, lime zest. I found that using lime juice alone wasn't as flavorful, and since so many other recipes call for both the zest and the juice of a lime or a lemon, I'd try it here. And it worked. So I kept it. EVOO can overwhelm everything but cilantro, so I have to be careful with it. I like it, but just a little can turn guacamole into EVOOmole.
The only thing you use that I would never use is cumin. I only like it in meat dishes, and I generally use less than what is called for. More than that evokes certain unpleasant organic smells.
I like parts of your recipe. Salt goes without saying, either kosher or sea. I generally don't add tomato, as I only infrequently get ones that are good enough. I do like it, though. I used to use garlic and no onion. I'm not the biggest fan of raw onions, but I got over it in guacamole.
And yes, lime zest. I found that using lime juice alone wasn't as flavorful, and since so many other recipes call for both the zest and the juice of a lime or a lemon, I'd try it here. And it worked. So I kept it. EVOO can overwhelm everything but cilantro, so I have to be careful with it. I like it, but just a little can turn guacamole into EVOOmole.
The only thing you use that I would never use is cumin. I only like it in meat dishes, and I generally use less than what is called for. More than that evokes certain unpleasant organic smells.
I'll have to try the lime zest - you make a good point! I don't use good tomatoes for this - they only need to be ripe. They add color and a little sweetness.
The EVOO is just to smooth out the flavor and it lends a certain silkiness. If you taste it, you've used too much.
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