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Been making this for the past couple of weeks and everyone loves it. Sometimes using the KISS method applies to food too!

This makes about 2-3 cups of guacamole.

2 large hass avacados, peeled and chopped into chunks.
2 TBSP of red onion, diced
8-10 pieces of cylantro, finely chopped
1 teaspoon of cumin
1 teaspoon of kosher salt
1 roma tomato, chopped
1/2 lime, squeezed

Put avacado, onion, salt, cumin, lime juice and cylantro into a mortar and crush all ingredients with a pestle until it looks like guacamole. Add in chopped tomato and stir with a fork until well mixed.

Grab some fresh tortilla chips and enjoy!

wait for it......
















actually thank you for the recipe!

That's that green chit, ain't it?

Yes, yes it is!

Check that recipe again eh76, I forgot to add the fresh lime juice.

Nearly identical to mine...but, I have found that leaving some of the ingredients out improves it. I have added some minced jalapeno and garlic powder or granulated, S + P, dollop of sour cream, cut way back on the lime juice, and add chopped roma tomato, without any seeds or juice. Also, the avocados have to be just right or it will be lousy no matter what you put in it.

Yep. That's very similar to how I make guac. The sour cream is a very good addition.

I'm surprised though. No margarine?

Sounds pretty good. I would add celantro by the handful, no cumin, add garlic and some hot green chiles. Or just add some home made salsa ( pretty much all the same ingrediants ). A touch of sour cream does make it creamy, even more and lose the tomatoes make a great sauce for enchiladas.
Surprised you can get all that in Alaska though. Enjoy while you can.

PS, what do avocados run $.$$ wise that far North?

I could get as good as or better produce in Anchorage than I can in Colorado but it depends on the store and their suppliers. In Anchorage everything is flown in fresh or shipped by ocean from Seattle in ~ four days.

The most expensive items were things that take up bulk, not weight, like potato chips.

Carrs/Safeway had anything you could ever want or need.

*** I moved to Colorado six years ago so I don't know what it's like now.

I have been making this recipe for 20+ years

Thanks for all the recipes gents! I appreciate them. They all look better than what I have been doing.

The key to my recipe is too keep it simple which is why I shared it, sometimes my wife adds too many ingredients and it ends up tasting something similar to store bought guac.

Calikkooknic, we can usually get large 2 hass avacados for $3 but sometimes they can be a bit more. I always buy the large unless mine are available, them I will get the small ones.

Do you just use it to dip corn chips into?

We make a pretty simple guac that everyone seems to like

2 avacados
3 cloves diced garlic
1t ea cumin and corriander freshly ground
1/2 lemon or lime juice
pinch of salt ~1/2t.

All these recipes sound great guys. I'll share a tip that was taught to me by a former Mexican neighbor and restaurant owner. I'm sure we've all tried the old tricks to keep guac from turning brown with little or mixed success. What he taught me works every time and I have kept it in the fridge for four days and it was as good as new.

First make your guac and select an air tight storage container just a little larger than the amount of guac you made. Place in the bowl and smooth it out evenly all the way around the edges. Air is guacs enemy so next step is to top it off with 1/4" - 1/2" of cold water. Put the lid on and refrigerate. That's it.

Because of the density of the guac and the seal to the edges of the container the water will not infiltrate and do little to nothing to the seasoning. When you're ready to serve pour off the water, give it a good stir and enjoy.

Mike

Good tip Mike, but my guac never last four hours!


Seriously, I have just put plastic wrap on the surface so air can't get to it. Plus leave the pit or seed in it. Never really have had it sit around long.

Like you there is nothing left after its served. The only time I've used it is for prepping ahead for parties. One less thing to dick with on the day of the event and I think letting it set in the fridge for a day or two helps the flavors meld.

Mike

BTW Sean, It was four days, not four hours. Party was cancelled due to bad weather and it was three days before we could pull it off.

No, we put it on burgers and tacos too. But i'll offer up a suggestion if you decide to make this guacamole, don't put it out as an appetaizer before dinner or you will ruin your appetite. Don't ask me how I know. lol

Leaving the seed in the guacamole also helps it from turning brown.

We also like to add a small can of minced green chiles to our guacamole.

i wonder why that is...

when the drunken sots show up at my house, I'll make quacamole. I use the seasoning packets under where the avacados are sold, sometimes I mix it up with 1 spicy and 1 mild packet. I tell them the biggest seed goes into the center of the bowl to stop its browning, but it's there to confound the big scoopers. If I'm feeling really gormet I'll throw in a can of diced green chilies.