Classic Guacamole Recipe - How to Make Guacamole Like a Guacamaster
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Date: 2019-07-25
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Comments and reviews: 9
James Dooling
I'm of the mind where you brunnoise a single peeled, seeded Roma tomato and mash it in. and, if you're drunk or serving guacamole to smokers, a small, grated, raw garlic clove helps. In every other aspect, this recipe is the definitive version -- I find it hard to believe Chef John doesn't possess a Williams-Sonoma molcajete. Those things are always on sale over there. I even bought the giant one and I'm broke and use it only twice per year.
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I'm of the mind where you brunnoise a single peeled, seeded Roma tomato and mash it in. and, if you're drunk or serving guacamole to smokers, a small, grated, raw garlic clove helps. In every other aspect, this recipe is the definitive version -- I find it hard to believe Chef John doesn't possess a Williams-Sonoma molcajete. Those things are always on sale over there. I even bought the giant one and I'm broke and use it only twice per year.
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Clinton Peters
I discovered that if I add the lime juice to the onions, pepper, cilantro, and (garlic in my recipe) and let it sit while I prep my avacodos, the citrus cooks the onion and garlic a bit to take the edge off, and the end product doesn't turn brown nearly as fast as it did when I just dumped juice in by itself.
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I discovered that if I add the lime juice to the onions, pepper, cilantro, and (garlic in my recipe) and let it sit while I prep my avacodos, the citrus cooks the onion and garlic a bit to take the edge off, and the end product doesn't turn brown nearly as fast as it did when I just dumped juice in by itself.
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James Badger
The first guac I ever made was pretty much even amounts of avocado and onion, blended in a food processor to a silky smooth texture. I then added a lot of garlic and lemon juice. Served on top of Blinis (tiny russian pancakes) with shrimp and thin slices of parma ham. It was amazing
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The first guac I ever made was pretty much even amounts of avocado and onion, blended in a food processor to a silky smooth texture. I then added a lot of garlic and lemon juice. Served on top of Blinis (tiny russian pancakes) with shrimp and thin slices of parma ham. It was amazing
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healthdios
the reason why is called guacamole is because in Spanish avocado tranlate to aguacate and lots of native dishes from old days in Mexico have the word mole with refers to a ground pepper or peppers so, the word guacamole itself means that it has a mix of avocados and peppers
reply
the reason why is called guacamole is because in Spanish avocado tranlate to aguacate and lots of native dishes from old days in Mexico have the word mole with refers to a ground pepper or peppers so, the word guacamole itself means that it has a mix of avocados and peppers
reply
healthdios
the reason why is called guacamole is because in Spanish avocado tranlate to aguacate and lots of native dishes from old days in Mexico have the word mole with refers to a ground pepper or peppers so, the word guacamole itself means that it has a mix of avocados and peppers
reply
the reason why is called guacamole is because in Spanish avocado tranlate to aguacate and lots of native dishes from old days in Mexico have the word mole with refers to a ground pepper or peppers so, the word guacamole itself means that it has a mix of avocados and peppers
reply
Kati R.
Mmm, Yumm I AM superweird, and use lemon juice as I don't usually have lime in the house, as opposed to lemons which I use daily. I also add garlic, because why not. I will definitely try your smear method next time I make it. And yes, they taste better with tomatoes: )
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Mmm, Yumm I AM superweird, and use lemon juice as I don't usually have lime in the house, as opposed to lemons which I use daily. I also add garlic, because why not. I will definitely try your smear method next time I make it. And yes, they taste better with tomatoes: )
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Jay Animates
I do sea salt, garlic, black pepper, diced onions, diced jalapenos or (NM green chile when available, lime juice and mix it all together with the avocado. Then I put it in the fridge to chill for 30 minutes. Then I garnish with diced tomatoes and cheese on top.
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I do sea salt, garlic, black pepper, diced onions, diced jalapenos or (NM green chile when available, lime juice and mix it all together with the avocado. Then I put it in the fridge to chill for 30 minutes. Then I garnish with diced tomatoes and cheese on top.
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T D
Not bad but this is more like the Hipster Guacamole version. Usually we don't fine chop our ingredients. You'd want to be able to see, bite and taste what's in the Guacamole. Besides, traditional Guacamole has to have tomato. This is more like dip to be honest lol
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Not bad but this is more like the Hipster Guacamole version. Usually we don't fine chop our ingredients. You'd want to be able to see, bite and taste what's in the Guacamole. Besides, traditional Guacamole has to have tomato. This is more like dip to be honest lol
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Rumple Stiltskin
What, no Cumin? I use Cumin to give my guacamole a more robust flavor and a little more depth. I agree that you should not put in tomatoes, as it will make it too mushy and watery. It does make my mouth water just watching you put it all together.
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What, no Cumin? I use Cumin to give my guacamole a more robust flavor and a little more depth. I agree that you should not put in tomatoes, as it will make it too mushy and watery. It does make my mouth water just watching you put it all together.
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