Guacamole recipes you like
Discussion
One of my neighbours apparently holds "guacfest" every year. It is half an excuse for a BBQ and a few drinks but apparently also half a serious exercise and there is a cup for the winner.
I don't expect I am in with a chance of the cup but having been invited to submit a creation for guacfest I also don't want to embarrass myself.
Does anyone have any good suggestions for something that won't get laughed out of town for me to try? Any secret twists I can try?
Grateful for any and all suggestions.
I don't expect I am in with a chance of the cup but having been invited to submit a creation for guacfest I also don't want to embarrass myself.
Does anyone have any good suggestions for something that won't get laughed out of town for me to try? Any secret twists I can try?
Grateful for any and all suggestions.
W99KSY said:
I’ve started to add a dollop of cream cheese to my guacamole - adds to the richness and complements the taste. Jalapeños also good too for a bit of heat 
Guac should be simple.I do a mix between ripe(ish) Avacado for the creaminess & a less ripe one for the chunk.
Bit of Philadelphia cream cheese or Ricotta, little bit of fresh garlic & a squeeze of lime juice.
Make it as late as possible so it doesn't oxidize.
As above but I use white onions (which are milder than red), coriander and a finely chopped jalapeño or similar pepper.
https://www.bbcgoodfood.com/recipes/classic-guacam...
https://www.bbcgoodfood.com/recipes/classic-guacam...
HD Adam said:
Guac should be simple.
I do a mix between ripe(ish) Avacado for the creaminess & a less ripe one for the chunk.
Bit of Philadelphia cream cheese or Ricotta, little bit of fresh garlic & a squeeze of lime juice.
Make it as late as possible so it doesn't oxidize.
Would you say the day before guacfest is too early? Making it on the day itself would be logistically a lot harder for a lot of different reasons I do a mix between ripe(ish) Avacado for the creaminess & a less ripe one for the chunk.
Bit of Philadelphia cream cheese or Ricotta, little bit of fresh garlic & a squeeze of lime juice.
Make it as late as possible so it doesn't oxidize.
This might be stating the obvious, but the avocados make such a difference to a decent guac, but they’re so variable in the UK (so my Californian colleagues tell me).
They need to be ripe and soft, but not too far gone they’ve gone black, and not too watery. Making a decent guac with hard/underripe avocados is a no no.
Plenty of lime (I do juice and zest), some chopped fresh tomatoes, a bit of chopped coriander, decent amount of salt, chilli.
I add a dollop of sour cream, but I’ve also done a version with a little Gorgonzola which gives it a real depth.
They need to be ripe and soft, but not too far gone they’ve gone black, and not too watery. Making a decent guac with hard/underripe avocados is a no no.
Plenty of lime (I do juice and zest), some chopped fresh tomatoes, a bit of chopped coriander, decent amount of salt, chilli.
I add a dollop of sour cream, but I’ve also done a version with a little Gorgonzola which gives it a real depth.
princeperch said:
Would you say the day before guacfest is too early? Making it on the day itself would be logistically a lot harder for a lot of different reasons
Could prob prepare most of the ingredients in advance with a little bit of lime juice then just do the avocados most of the lime and salt on the day? It is prob best all done fresh though M5-911 said:
princeperch said:
Would you say the day before guacfest is too early? Making it on the day itself would be logistically a lot harder for a lot of different reasons
Make it on the day in a pestle and mortar. Very easy and entertaining for your guests. BTW, I should add that it’s worth sourcing really ripe and fleshy plum tomatoes. I’d fortunate in that the local Persian shop stocks slightly less homogenous variety than the supermarket and curate their selections.
OK here's mine.
3 medium, ripe Avocados - de-stone and cut into cubes (fingernail-ish size)
1 medium Banana Shallot - very,very finely chopped.
Juice of 2-ish limes, depending how limey, taste it and see. + the zest of them as well.
2 cloves garlic, same dice as the shallot, or crushed if you can't be arsed.
1 red birdseye chilli, again, super fine.
1 Jalapeno, same story.
Fist size bunch of Coriander, stalks super fine (don't throw them, just trim the ends of if they're a bit dry) - chop the leaves less so.
Lots of salt.
Throw all in bowl and stir, don't mash, it'll kind of mash itself, but leave texture.
Should be cold, hot, sour and herby. Don't f
k about with too little salt either, it'll take loads.
3 medium, ripe Avocados - de-stone and cut into cubes (fingernail-ish size)
1 medium Banana Shallot - very,very finely chopped.
Juice of 2-ish limes, depending how limey, taste it and see. + the zest of them as well.
2 cloves garlic, same dice as the shallot, or crushed if you can't be arsed.
1 red birdseye chilli, again, super fine.
1 Jalapeno, same story.
Fist size bunch of Coriander, stalks super fine (don't throw them, just trim the ends of if they're a bit dry) - chop the leaves less so.
Lots of salt.
Throw all in bowl and stir, don't mash, it'll kind of mash itself, but leave texture.
Should be cold, hot, sour and herby. Don't f
k about with too little salt either, it'll take loads.princeperch said:
HD Adam said:
Guac should be simple.
I do a mix between ripe(ish) Avacado for the creaminess & a less ripe one for the chunk.
Bit of Philadelphia cream cheese or Ricotta, little bit of fresh garlic & a squeeze of lime juice.
Make it as late as possible so it doesn't oxidize.
Would you say the day before guacfest is too early? Making it on the day itself would be logistically a lot harder for a lot of different reasons I do a mix between ripe(ish) Avacado for the creaminess & a less ripe one for the chunk.
Bit of Philadelphia cream cheese or Ricotta, little bit of fresh garlic & a squeeze of lime juice.
Make it as late as possible so it doesn't oxidize.
We just did a July 4th bash.
I was up at 4:30 marinating the ribs, making Tater Salad & Key lime Pie
Thanks for all the hints and tips.
Guacfest was yesterday and in addition to getting pretty pissed in the process - my guac made it through to the semi finals which I was pretty pleased about !
I followed many of the tips here: made it as fresh as possible, dollop of cream cheese, splash of spice, paprika, plenty of salt and made sure it had a good texture.
The judges were very complimentary about it but to be fair they were also very pissed. I was pleased for my first effort I didn't get knocked out In round one so thank you all again for your hints and tips.
Guacfest was yesterday and in addition to getting pretty pissed in the process - my guac made it through to the semi finals which I was pretty pleased about !
I followed many of the tips here: made it as fresh as possible, dollop of cream cheese, splash of spice, paprika, plenty of salt and made sure it had a good texture.
The judges were very complimentary about it but to be fair they were also very pissed. I was pleased for my first effort I didn't get knocked out In round one so thank you all again for your hints and tips.
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