post up your scratch Guacamole recipe's (Bill Oxner or udamdan input appreciated!)

post up your scratch Guacamole recipe's.

I'm getting bored of the spice packet ones.

I do like sour cream in mine though

Hoping I see some input from Bill Oxner or udamdan,
I can see their salsa is on point from old threads!

I do mine two different ways. I start with fresh salsa when my tomatoes are in. I chop tomatoes, onions, jalapenos, and cilantro with lime juice in my food chopper. I take half of it out to use as is, and add avocados to the remainder.

I just mix up avocados, lime juice, cilantro, garlic powder and a little more salt with my canned salsa. You can make it lumpy or smooth. I like it both ways.

I like mine simple. Salt some garlic powder and a diced tomato that's it.

most old school mesicans make it simple. Avocado, milk, salt and sometimes a little pepper. If you like it chunky smash the avocado with the back of a fork in a bowl then add milk to the consistency you like then salt/pepper to taste. I like to add diced tomatoes and onions to mine and a little fresh cilantro.

I've been known to dump a jar of whatever salsa i have on hand into some smashed avacados. I like to squeeze a lime on top, but I've tried squeezing an orange on top and it comes out pretty good!

I make some fresh pico de gallo or store bought and add the crushed avacados and lime juice. Instead of salt and garlic powder I use fajita seasoning or taco seasoning.

For Salsa, Pico or Guac, does it matter if it's white onion, yellow onion, red onion; or no difference?

I might try the fresh pico from the grocery idea too.

Not really depending on what flavor profile you want. White being mild, yellow being sweet(vidalia) and red being on the strong side. I mostly use white in pretty much all my cooking but like all three.

weve always got fresh pico here my wife makes it all the time and thats what we put in our guacamole.....cant go wrong

In a medium bowl, mash 3 avocados, 1 lime , and 2 tsp of salt. Mix in 1/2 cup diced Tx 1015 onion, 2 Tbsp of cilantro, 2 chopped medium tomatoes, and 2 Tbsp of minced garlic. Stir in 1 tsp of cayenne pepper.

udamdan's Top Secret Hint (Pan fry your onions & garlic till brown in olive oil)

Refrigerate 1 hour for best flavor

Same as mine except I don't measure. It's pico de gaio and mashed avocado.

Rick Bayless says to use only white onions, just as they do in Mexico. Rinse the onions under cold water after dicing to remove the strong smell.

Ok listen to Rick Bayless Erathkid

Making me hungry. dangit

Christinas has the best tableside gwwwakk

Leche? Jamas!

That's why it's so runny. Yuk

If you want to try something a bit different try adding some cottage cheese to the guac. It sounds weird but taste really good. My mom is the only person I have seen do that, well other than me now.

Southwest authentic. This one rocks for me!

Just mash some avocados, little spritz lemon or lime juice, add in some Pace Salsa (medium or hot). Done!

BINGO! Except you left out the cilantro.

Yep - I did! I blame old age...

Couple garlic cloves and a little salt...mash into a paste with fork...finely chopped yellow onion, juice of a fresh lime or two...ripe tomato skinned, seeded and chopped up...rough broken avocados...mix it all together and mash as much as your desire...my mom made this when I was a kid and we dipped it with Fritos...I don't remember tortilla chips except at the Mexican restaurants..

rick

Same as our's as we measure to taste , just post measurements for the rookies

udamdan's Top Secret Hint (Pan fry your onions & garlic till brown in olive oil)