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Guacamole recipe?

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Post Tue Jun 15, 2004 6:36 pm
jm42fan well done
well done

Posts: 421
Location: OKlahoma, Yukon

Does anyone have a good recipe for guacamole? I love this stuff, & like to put it on a burger every once in a while.

Post Tue Jun 15, 2004 6:48 pm
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Here is mine:
3-4 medium Avocados
1/2 of fresh chopped cilantro
1/4 cup of limejuice
3 cloves of garlic finely minced
1/4 cup of Spanish or red onion finely minced
1 cup of your favorite prepared salsa
1/2 cup of fresh-diced tomatoes
1/4 cup minced jalapenos or peblano peppers if you don’t like it too spicy
1 pinch of cumin
Salt and pepper to taste
Cut up the Avocados into small cubes or mash them if you prefer, add the remaining ingredients and mix well. Adjust the seasoning to your taste. If you like a lighter color on the Guacamole, add 1 tbs of sour cream or Mayo. Sour cream will give it a smoother and creamer texture as well.
Enjoy!
The stuff is great with smoked turkey as well.
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Post Tue Jun 15, 2004 9:55 pm
AndyC medium-rare
medium-rare

Posts: 87
Location: Oshkosh, WI

Here is mine, this will make quite a bit less than Z's. http://catertots.net/bb/viewtopic.php?p=21 Make sure that you make it with a fresh salsa like this one http://catertots.net/bb/viewtopic.php?t=18 --- thats the key.

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My BBQ/Grilling log - http://catertots.net/

Post Wed Jun 16, 2004 12:12 pm
jm42fan well done
well done

Posts: 421
Location: OKlahoma, Yukon

That aint fair Andy. I keep breaking the chips on the comp screen.

Post Wed Jun 16, 2004 12:31 pm
Big Belly rare
rare

Posts: 42
Location: Annapolis, MD
There is not to much more you can do with a Guac recipe--the above recipe is solid! However, I did add some nice ripe mango chunks in a Guac recipe, which had great results.
~:~:~:~:~:~:~:~:~:~
Big Belly
"Let's chew the fat!"

Post Wed Jun 16, 2004 12:59 pm
jm42fan well done
well done

Posts: 421
Location: OKlahoma, Yukon

How do you know when an avacado is ripe enough to use or is going bad?

Post Wed Jun 16, 2004 4:15 pm
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Press against the skin, if it feels too mushy, it’s probably going bad. If it gives in just a little, then it’s probably just right. Also depending on what kind of avocados you get, the color of the skin maybe an indicator. The skin should be dark green, but not brown. If you get an avocado that is not too ripe, leave out on the kitchen counter for few days and it’ll be just right (check it everyday). Or if you’re in a hurry, you can place it in a paper sack with an apple for a day, and it’ll be just right.
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Post Wed Jun 16, 2004 4:42 pm
jm42fan well done
well done

Posts: 421
Location: OKlahoma, Yukon

Thanks BBcue

The reason I asked was I cut into an avacado last night. There were a few almost black places inside. I didn't know if that meant it was bad or what. Should an avacado be stored in the fridge? Sorry for all the questions. I'm fixing to make myself sick on guacamole. I want it to be because I've eaten too much of it & not becaused I used bad ingredients.

Post Wed Jun 16, 2004 4:48 pm
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Few brown spots are normal with ripped avocados. I would taste just a little piece of it and if it tastes O.K., then I would go ahead and use it. Only ripped avocados should be stored in the refrigerator. If you cut them, then you’ll have to cover them with lemon juice so they want turn brown on you. Please feel free to ask questions, that’s what this board is all about.
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Post Wed Jun 16, 2004 5:25 pm
jm42fan well done
well done

Posts: 421
Location: OKlahoma, Yukon

Thanks again BBcue

We bought a Magic bullet & it does a really good job of making some guac.

Post Wed Jun 16, 2004 5:27 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Got a Bullet for the wife as a Mother's Day gift. That puppy can really grind the spices!
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Post Wed Jun 16, 2004 6:03 pm
jm42fan well done
well done

Posts: 421
Location: OKlahoma, Yukon

Yes it does. It does a good job on coffee beans too.

Post Thu Jun 17, 2004 8:31 am
Big Belly rare
rare

Posts: 42
Location: Annapolis, MD
Just to be safe get the Hass (California) avacados. The florida ones, as they may be bigger and look better from the outside (Nice shiny green skin) they do not have the taste that we would normally associate with Guacamole.

Opinions will vary. As the above posters stated just pick one up and get to squeezin it. If it will not give way it is not ripe enough, if you can mass the heck out it then it is to ripe (the inside wil be brown and rotten).
~:~:~:~:~:~:~:~:~:~
Big Belly
"Let's chew the fat!"

Post Thu Jun 17, 2004 8:46 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5839
Location: Central Alberta, Canada
Great recipe!

So what's this "Magic Bullet" you folks are talking about?

Anyone have a link? I've burned out a few too many eletric coffee grinders lately.

Post Thu Jun 17, 2004 8:57 am
DarkRubiTJ medium-well
medium-well

Posts: 221
Location: Livingston, TX.
Here's the one that I've been looking at.

www.internet-grocer.net

look at the Family Grain Mill
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Weber "Q", Weber Performer, Weber 22.5" Bar-B-Kettle

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