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.
The stuff is great with smoked turkey as well.
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.
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.
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.
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).
"Let's chew the fat!"