Reviewed: Sep. 22, 2009

Excellent.....not mostly sour cream like many guac recipies are. I tossed in extra lime (squeezed half a lime into it which is probably closer to a TB of lime juice) and onion (more like 2TB) for my tastes.

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Sep. 11, 2009

Amazing! I just made this right now. only change i made was instead of jalapenos i put a sprinkle of Cyanne. perfect!

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Angela Moretto

Cooking Level: Intermediate

Home Town: Plainsboro, New Jersey, USA

Living In: Miami, Florida, USA

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Reviewed: Aug. 15, 2009

Great recipe! The fresh cilantro is key. I would also add a couple cloves of garlic, a splash of olive oil, and sometimes a half of a diced yellow bell pepper.

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princessbumkin

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Reviewed: Aug. 5, 2009

I ADDED 5 TEASPOONS OF MEDIUM SALSA AND TEASPOON OF HOT SAUCE. HUSBAND LOVED IT. I WILL MAKE IT AGAIN.

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Lisa B from Florida

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Reviewed: Jul. 31, 2009

This is just how they make it at your table when you go to a restaurant in Mexico. Fantastic!

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Stacey

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Reviewed: May 26, 2009

This is a perfect base recipe for guacamole. I added more onion and tomato to mine because that's how I like it. I also leave out the spicy peppers as I am not a fan, and it still tastes great! Definitely use coarse/kosher salt versus table salt.

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Lizzie

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Reviewed: May 18, 2009

Quite good! I did cut the amount of cilantro in half since I only wanted a whisper of this herb in the dish; too much and it's spoiled for my taste.

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ARTEMIS2854

Cooking Level: Professional

Home Town: Brooklyn, New York, USA

Living In: Cairo, New York, USA

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Reviewed: May 17, 2009

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!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 1, 2009

Very good-only thing I added was a couple of cloves of minced garlic. Topped our beef strips soft tacos with it.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Apr. 26, 2009

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).

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 14, 2009

This is good! I used the green part of a green onion because I don't care for raw yellow and doubled the recipe. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 2, 2009

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.

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