Guacamole and Chips

First of all I followed the advice from the comment bellow and blended the preparation because pieces of onions (even finely chopped) didn't taste good. Then I added the juice of a whole lemon instead of only two tablespoons. And finally because I don't like spicy food I used some garlic powder instead of jalapeno. I had never made guacamole before but it was so easy and tasty I'll surely make some more!

At first I thought this was a regular guacamole, but I had to make this for my grandmother so I said "screw it" and decided to make it anyway. The labor was painstaking and I cried more times cutting the onions than I did watching Titanic. The cilantro also made me cry because I don't like cilantro. Lastly, the jalapenos were very spicy, since I forgot to unseed them. However, I used my own brand of salt (garlic salt) and added a little variety in the recipe, using lemons grown from my own lemon farm. These changes, along with getting a bunch of my neighbors' kids to help pound the guacamole into a fine paste, allowed me to get a consistent taste and flavor. I gave this recipe a 5 because it tasted really good, but I recommend mixing it up a bit - the original guacamole tasted like crap.

This is always such a hit. I like this guacamole better than any other I have tried (my friends do, too!). And I live in NYC, with lots of great Mexican restaurants!

HOW DO YOU GET TO YOUR SAVED RECIPES?

Haven't tried this recipe yet, but it contains all of the same things I put in my guacamole. Garlic doesn't belong in guacamole...it overpowers the subtleness of the avocado. Avocados are so delicious on their own, that they don't need a ton of extra ingredients. I like to mash my avocados, rather than purée them, as I like the variation in textures that it creates.

I can almost taste the wonderful flavors all mellowed together. Can't wait to try it.

Yes! Finally someone stands up and gives us the simplicity of original guacamole! This is very similar to the way I was taught to make it, and highlights the lovely, delicate flavor of the avocado without burying it under a lot of other ingredients. A lot of people add other things to guacamole, which is fine according to their taste. But it's good to know the basic method and flavor!

I agree with nsbrake about adding garlic and tomatoes and SirDouglas about adding Serrano peppers. A Serrano has a unique flavor with more bite than that of a jalapeno. Guacamole is great with or without cilantro, but I prefer to use the cilantro for Pico de Gallo. My mom, who definitely uses garlic, tomatoes, and Serrano, showed me how to make guacamole when I was just a girl. She actually GRATES the onion (yellow not red) and Serrano. Grating the onion creates a juicy, pulp-like product that marries well with the other ingredients. Plus, you get the onion flavor without the overpowering taste of biting into a piece of chopped onion. Try it just once and you'll see what I mean. I suppose this recipe could work well for someone who has never made guacamole from scratch and is just looking for a basic guideline. If anything, a fresh version is better than using those "guacamole dip" seasoning packets full of processed thickeners and flavor enhancers.

Nope, not a good recipe at all. First of all there is no garlic in it. Guacamole absolutely has to have lots and lots of garlic. For five avocados you need at least five cloves of garlic. It also need tomatoes. Also one teaspoon of salt and an eighth of a teaspoon of black pepper is not nearly enough for that many avocados. You need at least one teaspoon for every two avocados. I would never make this one.

An average recipe that needs a bit more. I add one tomato for every two avacados plus a tbl. of roasted corriander and cumin seed. I also like Serrano peppers because they add some extra heat.