4 ripe avocados

¼ cup lime juice

1 jalapeno minced

chopped FRESH cilantro

4-6 cloves garlic crushed

1 tsp salt

1 tbsp coriander

2 tsp cumin



smash avacados and mix in other ingredients

i think lime juice and fresh cilantro are essential for guacomole, as well as lots of garlic, coriander and cumin...

best avo trick - halve avo and remove pit. hold in palm of your hand and with a sharp small knive slice into the avo lengthwise and then crosswise without piercing the avo skin (or YOURS!) and then scoop out the ready made dices with a spoon. OH so easy and not messy at all. ; )

i just heard that on superbowl sunday, 8 million pounds of guacomole will be consumed.

this recipe looks really good. i probably won't make 8 million pounds of it, but it looks good.

thanks for sharing.

Hmmm, the best guac eh? Mighty high claim there. I may just have to make this and decide for myself.

An easy way to remove the pit from an avacado... Using a chef's knife (or another large knife), cut the avocado in half around the pit and twist the two halves to reveal the pit. SET THE HALF WITH THE PIT ON THE COUNTER (or if you're confident, hold it in your hand) and 'pop' the long side of the blade of the knife into the pit. Don't pull the knife out; give it a quick turn and the pit will pop right out, attached to the knife.

Yay! No tomatoes.

I need tomatoes and I don't like cilantro in my guacamole, personally. But thanks for the reminder, I should really make some for the game Sunday!

I make my Guac quite a bit different than you do.

4 avacados is a good start

2 tablespoons of lime juice freshly squeezed

5 cloves of fresh garlic crushed (more if it is less than fresh)

3 tablespoons of salsa (this i mostly added for color, however don't use really spicy salsa - quac is supposed to put out the fire, not add to it...)

2 tablespoons of Tahini (secrect of the recipe that makes it nice and creamy)

1 teaspoon of Cumin

Paprika

salt, pepper, and Mrs. Dash to taste

Peal the avacados after quartering and removing the pit (however don't throw the largest pit away). If you're carefull, you can use separate the skin at the stem end of the avacado and merely peel it back. This will yield the maximum amount of avacado. Mash it up with a fork once the skin is removed. Mash in the rest of the ingredients except the salt, pepper and Mrs Dash until a creamy tecture is achieved. Add salt, pepper and Mrs. Dash to taste. Clean sides of bowl with a napkin. Place the large pit in the middle of the quac point down. Sprinkle paprika lightly on the surface of the quac. Refrigerate until time for consumption. The pit will keep the guac in good shape until time for consumption.

Enjoy!

Okay, so i just gave this a try...D-isaster!

I'm not sure what happened, i didn't use any coriander, but would that have made my guac taste like a green banana smells? Help!

I'm thinking maybe my avacados weren't ripe??? Maybe??? How do you know when an avacado is ripe?

Oh, and Drew thanks for the pit removal technique; that part went very smoothly. Any mashing tips? That part was a little more chaotic.

Ripe avos are soft and yield to gentle pressure from your finger. Very ripe avos are super-soft and you feel like you could push your finger through the thin skin.

Mashing? A fork works best, imo. Throw the chunks into a plastic bowl and have at 'em with your fork. For me, I don't want it finely mashed; I like some chunks. If you like it smooth, consider using a food processor or blender.

We have a magical "as seen on TV, but available at Target for $20" thingy that whirls (by hand) and gets our guacamole into a nice consistency (slightly chunky, but smoother if you keep a-spinnin')...

~fff - np: jump, little children - buzz

~fff

It's the Express Gourmet and we got it at Meijer (never seen it at Target)

tres handy!
~m

Thanks everybody! DEFINITELY not ripe avacados. I'll just have to try this again.