This is the base guacamole recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.
2 medium Hass avocados, peeled, pitted and diced
1/4 teaspoon minced garlic
1/2 teaspoon finely chopped jalapeño
1/4 cup chopped tomatoes
4 teaspoons finely chopped white onion
4 teaspoons lime juice
2 teaspoons chopped cilantro
How to Make It
Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and mash (with a pestle or a wooden spoon) until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.
Former Santa Fe resident and frequent customer at Gabriels over 15 years. Excellent base recipe but based on my eating experience there I doubled the tomato and lime juice and used 1/2 cup of cilantro. I personally add and prefer 1/2 tspn powder cumin. Can't make enough for my guests. Do not use the jumbo avacados. I use only Haas type not overly ripe.
I've made this twice, now. This time I did about 3 avocados, 4 tbs of onion, about 3/4 of a lime's juice, half of a mostly seeded jalapeno, and no cilantro (makes me sick after a funky juicing mixture that we made. Cabbage, cilantro, a lemon, and beets don't mix O.o) or salt. It was awesome. The lime gave it an awesome flavor. My boyfriend and I (mostly me) couldn't stop eating it.
I have been using this recipe for over 30 years except I don't always put tomato in unless I am serving it right away. It tends to discolor the avocado!
This is by far the best recipe anywhere......add more jalapenos if you like it spicier, depends on who I am serving.
This is the best guacamole I've ever made or tasted! Used a good Florida avocado (big one!), more minced onion, more garlic, chopped cherry tomatoes and a couple of shakes of chili powder (zero cilantro--don't like it!)...added Sriracha sauce and the juice of one whole Persian lime! My guests raved over it! We emptied the bowl, scooping out this wonderful stuff with bite-sized Tostitos. This is my GoTo Guac recipe from now on! I don't have one of those pounding gadgets made out of lava (molajete? or whatever it's called) but found that my big mortar and pestle worked great! Next time I made it, my potato masher worked well, too. I like it best when it's a little chunky... Recipe definitely a keeper!
I made this last night for cinco de mayo- it turned out great. I followed the suggestion that the staff said to use in the beginning paragraph. I doubled the recipe and didnt have a bit left! Will definitely make again!!
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