Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /mnt/Target01/331080/946974/www.willsavocados.com/web/content/includes/DB.inc.php on line 7

Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /mnt/Target01/331080/946974/www.willsavocados.com/web/content/includes/DB.inc.php:7) in /mnt/Target01/331080/946974/www.willsavocados.com/web/content/includes/session.inc.php on line 11

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /mnt/Target01/331080/946974/www.willsavocados.com/web/content/includes/DB.inc.php:7) in /mnt/Target01/331080/946974/www.willsavocados.com/web/content/includes/session.inc.php on line 11
Guacamole Recipes - Recipes and simple secrets to making excellent guacamole
The best quality avocados... for sale online!
Guacamole
Simple secrets to making excellent guacamole
By Will Brokaw


Quality avocados are the key component of excellent guacamole.
Few things are as addictive as perfectly-made guacamole. I can think of nothing that disappears faster at a party, ballgame, or dinner. Due to my occupation as an avocado extraordinaire, many people ask me what the secret is to making great guacamole.

Believe it or not, it is not hard to make excellent guacamole, but there are a few simple guidelines to follow.

(1) Start with excellent, high-quality avocados.

First, since avocados are the main ingredient in guacamole, the most critical factor is to start with excellent, high-quality avocados.

For most purposes, the Hass variety of avocado is usually the most popular option, due to it’s buttery taste and smooth texture. From September-February, however, try Gwen avocados, as their buttery flavor exceeds that of the Hass variety during this period.

Many of the avocados you see in supermarkets are either old or of inferior quality, due to the fact that the supply chain is so long.

Choose a size such that you will be able to eat the whole fruit in one sitting. This way you will not have to store an avocado half in the refrigerator. Left-over half avocados will likely discolor within a few hours (unless, of course, they happen to be extremely fresh.)

You can choose hard avocados, but you will have to wait for them to ripen on their own schedule! (Of course, if you really want the highest-quality RIPE avocados, you can always order directly from WillsAvocados.com.)

(2) Start simple, go slow.

Get ready! The basic ingredients of guacamole are: salt & pepper!

The secret with these basic ingredients is to add them to taste. Don’t add too many ingredients or too much at once, or you will risk making your guacamole too powerful in one area or another. Again, the main ingredient of guacamole is the avocado, and that’s the main thing that you should be able to taste. You should constantly be tasting your guacamole as you add to it!

These basic ingredients alone should generate consistent complements from those you serve.

(3) Special ingredients often improve even a perfect guacamole.

Everyone has a special ingredient they like to add to the guacamole mix. Here are some ingredients that you can experiment with. Again – go slow and add them to taste!

Freshly Diced Garlic. Pre-crushed garlic (sold in a jar) or garlic powder is simply no substitute for the punch of fresh, finely-chopped garlic. Again, this should be added to taste, and the garlic should not overpower the avocado itself.

Lime (or lemon) juice. Freshly-squeezed. Not only does lime add flavor and punch to your basic guacamole, but it may also help preserve it longer from browning!

Cilantro. Fresh, finely-chopped cilantro is one thing that can improve a guacamole by adding a distinct flavor and a slight crunch. But you run a risk here, as some people do not like cilantro. Consider your audience before adding it.

Hot Sauce. Try Tapatio, or other hot-pepper sauces. These are also ingredients that are just as easy to add in later by the individual.

Fresh Bulb Onion: Chopped Small. If you're into onion, you'll love the flavor and crunchy yet succulent texture it gives to guacamole.

Canned Peppers/Chiles. As someone who loves food, I normally do not stray from fresh, whole ingredients when preparing it. However, I make an exception when it comes to canned chiles and peppers. For some reason, these ingredients add a wonderful character that even the finest quality fresh chiles and peppers aren't capable of.

Fresh tomato. If you want to add fresh tomato, be sure to use only the most potently flavored heirloom or dry-farmed tomatoes. Otherwise their flavor will be overpowered and unnoticeable by the other ingredients.

Specific Guacamole Recipes

For specific ideas and guidance, I have gathered a few guacamole recipes from our family and friends. If you need advice on superb tortilla chips and other excellent quality Mexican style foods, Steve at Rancho Gordo is an excellent source. Enjoy.

Larry Rose’s Guacamole

4 Ripe Avocados. Chill then mash with a potato masher leaving a goodly amount of chunks. For heavens sake don't puree the darn stuff! Use Hass avocados during spring through fall seasons, or Pinkerton or Fuerte winter and spring.
4 Tbs Mayonnaise Chilled.
1 small 2" Sweet Onion, Chopped.
4 cloves Garlic, Minced.`
4 Tbs fresh Cilantro, Cut finely with scissors. Hold back a few sprigs for garnish.
1 Chile de Arbol, Dried and finely crushed.
1 tsp Cumin powder
1/2 tsp salt
1/2 tsp black pepper

Stir everything together. Spatula it flat into a bowl and sprinkle on 1 Tbs. of lime juice to keep from discoloring. Chill for one hour . Turn into a serving bowl, garnish with cilantro, parsley and olives. Dip with warm fresh chicharones (pork rind) and chase with a cold beer.

Fernandos' Guacamole

4 Ripe Avocados
2 medium tomatoes
1/2 small onion, diced
1-2 medium cloves garlic, minced
1-4 pickled jalapenos, diced
1-2 lemons or limes
1/3 c. coarsely chopped cilantro
1/2 c. pomegranate seeds
sea salt
fresh ground pepper

Cut avocados in half lengthwise; remove seed and scoop out flesh into large mixing bowl. Put whole tomatoes in saucepan with enough water to cover them and simmer just until the skins break, remove from water and allow to cool enough to remove skins.

While tomatoes are cooking, add onions, garlic, jalapenos, and lemon juice to the avocados. Mash well with potato masher until mixture is creamy with no lumps. Add tomatoes, cilantro, and salt and pepper to taste. Stir just enough to break up tomatoes into small pieces then gently mix in half of the pomegranate seeds.
Just before serving sprinkle remaining pomegranate seeds over the top. Make adjustments to the quantities of onion, garlic and jalapenos depending on tolerance for spicy food. If guacamole is not going to be eaten immediately don't forget to put one of the avocado seeds in the guacamole to keep it fresh and squeeze a little extra lemon juice on the top surface to keep it from turning brown. Buen provecho!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


© 2005 Will Brokaw. All rights reserved.
Site design by Jabico Enterprises, LLC. Secure web hosting by Sasquatch Computer, LLC.
Marketing by Marketing Santa Cruz.