Advertisement

Subscribe to RSS

The secret to killer guacamole

By Carolyn Malcoun, April 1, 2010 - 11:42am

  • Share

Carolyn asks: Are you one of the people who would argue that making guacamole with anything more than avocados, salt and lime juice is a recipe for disaster? What do you put in your best guacamole recipe?

COMMENTS POSTEDsort icon

No. Best was with tomatillos.

Anonymous

05/05/2013 - 1:03pm

I ad lib: I mash up ripe avocado, sprinkle with garlic powder (a lot), pour a goodly amount of Ortega mild green taco sauce over it (get it at Target superstore), and sprinkle some natural sea salt and some Mrs. Dash Tableblend over it and mix up. Then I microwave frozen taquitos (chicken usually) (from Wal-Mart)and dip them in the guacamole. Yum!

Anonymous

09/18/2012 - 2:52am

Jalapenos!!!

Anonymous

06/21/2012 - 9:22am

I blend (in a food processer) avacados, onion, salt, pepper, and tabasco sauce until it is smooth and tastes salty and spicy enough for me. (Sorry I don't have portions). I then put in a bowl and add chunks of avacado and sometimes tomatoes. My mother used to put in a small (less than a teaspoon) of thousand island dressing. It really adds a unique flavor. Phyllis.

Anonymous

05/17/2012 - 1:27pm

I put cream cheese in my guacamole

Anonymous

05/04/2012 - 3:37am

A previous recipe for cutting avocado content in half with zucchini is not acceptable. I am fond of zucs and also avocado but the twain shall not meet. My guacamole includes a bit of Worcestershire Sauce.
If am out of that, then a splash of Soy Sauce will do. Also some fine chopped garlic. Limes are often replaced by lemon juice which I always have on hand.
As for finding large avocados, they seem to have disappeared (even though my market calls them large) and all I can find are sort of medium size ones. They start out black on the shelf but are not yet ready. Didn't they used to be very large and smooth green? One brand with bumps seems to dominate the market.

Anonymous

05/01/2012 - 5:42pm

A Mexican friend of mine brought some guac for supper one night, and it still had the pits in it. W wondered why until several days later when it was still green! The pits keep it from browning! Now whenever we eat only half an avocado, we leave the pit in the other half and it keeps fresh much longer!

Anonymous

04/30/2012 - 6:42pm

I add salsa verde or tomatillo sauce
It really sparks up the

Anonymous

04/12/2012 - 12:02pm

Minced garlic, chopped green onion, diced tomatoes ... sometimes add fresh salsa if I have some in the frig.

Anonymous

01/31/2012 - 5:15pm

I can believe guacamole cam be a disaster. I have high blood pressure and I do not cook or use salt in my food and I do not miss it. all I use is the guacamole and the powered mix..

Anonymous

05/08/2010 - 5:49pm

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner