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!
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.
Good God, nsbrake, you are absolutely right! There can be only one possible recipe for guacamole!
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.