If you saw Lori and I comparing avocados last week, you heard her say we were making guacamole. Well here it is.
This is the recipe that convinced me I like guacamole. I just don’t like the bad guacamole I had tried before.
(There’s a video embedded in this post. If you can’t see it in your email or feed reader, come see it on the blog.)
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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12 Comments
Too many things in this for me, Drew.
Avocados, lime juice, salt, garlic, jalapeno or serranos, onions – and that may even be too many for some purists.
Sometimes tomatoes, but not if I’m serving salsa or pico de gallo. And although I like a lot of garlic, that amount would kill the guac after a day if you had leftovers.
However, you asked about storing. The best way I’ve found is to get it in a container that is preferably narrower to cut the surface area that is exposed to air. Splash a little lime juice on top if you have it. Then use plastic wrap and push it down to the surface so that there is no air, like you would a pudding to keep the skin off. Then cover with lid or wrap as normal. This will limit the browning, which still tastes fine.
To me, “bad” guacamole meant what they had already mixed up. I mean, REALLY, mixed up. No avocado chunks, but the avos were like baby food. Then to avoid that I switched to “Tableside Guacamole” which some places offer. The guac was great, but the service was rather peevish. It was better for them if we ordered what was already made up. Oh well. So that lead me to just making it myself. Voila! Everyones happy. As far as leftovers…..Leftover guacamole?! No such creature in this household. (Leftover guac really isn’t very good and it’s so easy to make just whip up a new batch).
Is this recipe available to print?
I have never met a quac that I liked…but my husband LOVES it! So since you stated that you didnt like any until this one, I am gonna give it a go! Although, mine will not have raw tomatoes, I cant stand their flavor (odd I know!) I will let you know how it goes!
Okay..I made this tonight…and I am a LOVER now of guacamole! Thanks so much for showing me how great it can be!!
Rebecca, I’ll get this updated shortly. Thanks for the reminder.
Could you please send out an email when you’ve posted your recipe? No offense, but I *really* don’t want to watch a 15-minute video to see what’s in your guacamole!
Thanks.
I LOVE cilantro – not sure I would like cumin in my guac, tho’.
Re: storing and preventing browning – some people swear by leaving the seed in the mix.
I know whenever I’m not going to use a whole pear, I always remove the portion I’m gonna use, leaving the seed with the rest of the avocado. It keeps very nicely in a zip-top baggy til I’m ready for more.
Drew,
I make just enough guacamole to finish up in 1 hour, otherwise it gets dark, even when I put pitt in it.
I like simple version with garlic, salt, lime, paprika, red onion and tiny diced tomatoes (without water). I use for sandwiches too.
That guac recipe looks delicious, I may have to make some this weekend.
Another tip about storage, my fiance’s mom told me to keep the pits from the avocados… I don’t know why, but if you put the pits in when you store the guac, it doesn’t get brown as quickly. We make guac about once a week and sometimes have a little leftover. The last few times, we’ve put the pits in and the guac didn’t brown for longer than storing it with just plastic wrap.
This sounds like a job for Mythbusters!
Seriously though, I can sort of see how this might work. The guac goes brown because it oxidizes, which just means oxygen in the air combines with the fruit and it literally rusts. If the pit oxidizes more strongly than the fruit, it will draw more of the oxygen from the air, keeping the fruit from oxidizing.
Might have to do an experiment. Or get the girls to do it, get them interested in food science.
I’m with Paula Jo! Leftover? No way! There’s no such thing as keeping guacamole — so for our household of 3 adults and 2 small children, we buy 2 or 3 avocados that are not yet ripe. When they ripen, that’s Mexican night. Duane (my son-in-law) makes the BEST guac — it’s served with tortilla chips and we spread it on our tacos. I’m going to watch your video now…
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[...] couple of weeks ago I ran a video showing how to make guacamole. I just found these pictures that I forgot I took, and thought I should take the opportunity to [...]