Recipe by Mexican Hass Avocado Importers Association
"The name says it all…featuring Avocados from Mexico of course."
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finely chopped fresh cilantro leaves
finely chopped yellow onions
minced jalapeno or Serrano chilies, seeds and membranes removed, if desired
Kosher or coarse salt
ripe Avocados, peeled and seeded
cored, seeded, and finely chopped plum tomato
freshly squeezed lime juice
Warm tortilla chips, for serving
I don't know if I'd refer to this recipe as basic, because that somehow implies average and this recipe isn't average, bland or boring. It's fabulous! This was everything guacamole should be: smooth and creamy with just the right amount of flavor. Nothing overpowering, nothing artificial, no jarred salas or other oddities to make it some sort of "creation" - it was authentic Mexican guacamole that went great with warm tortilla chips.
This was just okay for me. Probably won't be making it again.
This is thee exact same recipe I was taught to make, however never we never measured the ingredients. Just to let u in on a little secret, if u put the pit of the avacado back into the prepared dip & press plastic wrap softlyly to the top, the pits keep it green longer.
This is one of the best, basic, dependably good guacamole recipes I've seen. There is no right or wrong in how it's tweaked to its final outcome, but this is great on its own or a wonderful "canvas" to build upon to individual tastes or preferences. I added less cilantro (we're coming around because until recently I always substituted Italian parsley!), a clove of minced garlic and a little better than a 1/4 tsp. cumin. I did use lime juice, even though I generally use lemon only because that's what I always have on hand. Maybe it's because we're just more used to it, but hubs and I both decided we actually prefer the lemon over the lime - again, just a matter of personal preference. You can't go wrong with this classic, reliable version of guacamole!
Yup, the name says it all, this is a good basic recipe. After trying it I decided to increase the onions and jalapenos and added some garlic. It is better after sitting for a while, but don't expect it to hold until the next day, it gets gross (same with all guacamole).
This guacamole was very taste. I like to cut the avocado first and mix with the lime very well(I used 1 whole lime juice), this way it avoids the avocado to turn dark so soon. I also added 4 Tbsp of onion and 1/2 bunch of fresh cilantro. Thanks for the recipe!
Amazing! I just made this right now. only change i made was instead of jalapenos i put a sprinkle of Cyanne. perfect!
I like to make this with red onion rather than yellow, but aside from that, this is my standard guacamole recipe and I find it always works out really well.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Mexican Guacamole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
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