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!!
lillieofthevaly Posted: 05/06/09
lachase Posted: 05/08/10
kariek Posted: 12/30/08
This is the best guacamole I've made. I usually add more jalapeno and garlic, and onion, but we like it a bit spicy.
jc0068 Posted: 11/08/10
This was a Great Guacamole. Loved all the flavors. I may spice it up with a little more Jalapeno next time. watch the lime, it's easy to add too much.
RossoBaron Posted: 10/11/11
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!
allylofgren Posted: 04/06/12
It was very good but I added a bit more jalapeno and a tablespoon of sour cream.
Psykee Posted: 02/19/13
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.
meadan Posted: 01/01/13
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.