Simple Homemade Guacamole

So, I've been making quite a bit of homemade guacamole lately, and since it doesn't last long, either remaining fresh or being consumed, I've been making it every few days. It's filling in itself, and after a bowl (yeah, I'll eat almost the full bowl), it's pretty much a meal in itself sometimes.

Of course, I have quite a few San Marzano tomatoes to use up, so this helps.

And I LOVE guacamole, or as my grandfather used to joking say, goomacollie.



2 avocados, mashed
1 San Marzano or Roma tomato, diced (any tomato will work, though)
1 slice of onion (I used Vidalia), diced
1/2 lime, squeezed and pulped
3 cloves of minced garlic, or to taste (I use a half a fork of jarred, minced)
Cilantro: to taste
Salt: to taste (I use maybe 1/4 t or so)
A nice dab of mayonnaise, to keep it from browning too quickly
Optional: 1/2 jalapeno pepper, chopped.

Mash the avocados in a bowl, add all the other ingredients, and combine.

Serve with chips! I use Mission tortilla rounds or On the Border organic blue tortilla chips, and Herdez Salsa Casera (hot) as a side.

Simple, right?!

Delicious? Damn straight.

PS: I WILL eat it all.

a reply to: Liquesence

Personalty I never acquired a taste for it. But to each their own.

a reply to: Liquesence

The jalapeño is optional ???
1/2 jalapeño only ????

Put the whole thing man.

a reply to: PhilbertDezineck

You are dead inside.

a reply to: [post=25317235]Liquesence[/post

All hail the guacamole gods 🤙🤙🤙

I wouldent call that guacamole its avacado dip

Not to be all foodie on u but when u add mayo it becomes a dip

If you want it to last longer add more acid and bang down your pan to remove as much air as possible

Accidentally post

That's pretty much exactly how I make it except I add a dash of cumin, and was unaware of the mayo trick!

a reply to: markovian

It's not enough mayo to affect the taste or change the consistency, it's an additive to prevent browning, which I learned from a Latina.

originally posted by: Trueman
a reply to: Liquesence

The jalapeño is optional ???
1/2 jalapeño only ????

Put the whole thing man.

Some people don't like or can't tolerate hot peppers...

What can I say?

originally posted by: PhilbertDezineck
a reply to: Liquesence

Personalty I never acquired a taste for it. But to each their own.

a reply to: Liquesence

What can I say Avocados arn't that common here in fufu land KS.

a reply to: Liquesence

Sounds great

A few years back, I sought out as many comments regarding the "best" guacamole recipe as I could.
I've tried lots of combos--many times it would just depend on the ingredients on hand.

The only thing I've always hated added to guac is when places used to serve it on a bed of shredded lettuce to fill out the bowl. Not a fan of lettuce and guacamole.

Thanks for sharing!

originally posted by: Liquesence
a reply to: markovian

It's not enough mayo to affect the taste or change the consistency, it's an additive to prevent browning, which I learned from a Latina.

If your not trying to change anything just add more acid

The mayo works due to the viniger In it no need to add eggs to the mix

a reply to: zosimov

You know, I actually like guacamole salad, which is pretty much what you described: shredded lettuce with a nice wallop each of guacamole and sour cream.

It's actually pretty fn good to eat with a fork, lol.

I've really only seen two kinds of guacamole, the pure cream style, which is pretty common at Mexican restaurants, including the one here in town, and the chunkier kind, which I based mine off of and is how they fix it at La Parilla.

But what do I know. I live in Georgia.

a reply to: Liquesence

AND suddenly I can't get Mike Myers and a face mole out of my head.

"I am going to chop it off and make some guacamole"

Actually great with some chip's or many thing's actually, I never really acquired the taste but My sister loves it.

a reply to: Liquesence

Sounds wonderful!
Now I want some....
Good idea for that mayo trick!

a reply to: Liquesence

I was amazed at the variety of recipies, and also kind of surprised at the passion people had for what they considered the RIGHT way to make it, lol.

Some made it very creamy, some chunky, some combined both.
One recipe called for tomatillos (I think boiled? Maybe not...roasted sounds better). Most had tomatoes.
Some said either onion or garlic, not both. One even had pepper (no!!)
The last friend I asked told me she uses tomatoes, onions, lemon, and salt.

I love cilantro, jalapenos, for sure! If I'm worried it might brown easily, I'll leave the avocado pit in the bowl and add extra lemon on top.

LOL had to fact check myself and looks like the ol pit trick doesn't really work.
Also himilayan sea salt is really good on guac, imo.

a reply to: zosimov

I actually never added garlic until recently, when my father's wife made it this summer. It does add a very subtle layer of flavor. Onions add both flavor and texture (of course, vidalias are so mild it's mostly texture).

The mayo is also a relatively new addition to mine, even though the rest has been the same.

Cilantro is the freaking bomb, though. It sucks some people don't like it, or are for some reason genetically predisposed.

Some made it very creamy, some chunky, some combined both.

I like them all lol. I love avocados, and try to eat one a day. Plain.

originally posted by: DontTreadOnMe
a reply to: Liquesence

Sounds wonderful!
Now I want some....
Good idea for that mayo trick!

Dooooo ittttt, lol.

How about a fake guacamole? I have a recipe, and you might not know it's not actual guac. I've not tried throwing a real advocado in it to see how it'd taste, but I want to.

Avocados are expensive in Mexico, too. (That's where I live.) From what I gather, lots of taco stands put this out as a table sauce. It's not deceptive, per se, as nobody says it's avocado guacamole, but people often assume it is exactly that.

Ingredients
1 zucchini squash
2 Jalapeño peppers
3 tomatillos verde (little green tomatoes with the skin)
2 or 3 garlic cloves
1/4 cup cilantro
1/4 cup vegetable oil
juice of 1 lime
salt to taste

Steps
Peel zucchini and cut into cubes.
Boil the zucchini and the tomatillo in a small pot with just enough water to cover until the zucchini is soft (maybe ten minutes).
Fry the chiles in a lightly oiled hot black cast iron skillet.
Dump everything in a blender and liquify.

Do NOT use the water in which you boiled the squash.

ETA: You could add some chopped tomato after it's blended. Have not thought of that, but I will do it next time. I supposed a little mayo might work, too, of so inclined. I'll try that, as well. We make our own mayo, btw, in a blender. Much better than store bought.
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