Reviewed: Apr. 24, 2009

great tasting and easy!

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christian1

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 23, 2009

Absolutely fantastic. I did add just a bit of cilantro and it was perfect. Will definitely make again.

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NIKKIMORETTO

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Reviewed: Apr. 6, 2009

This is the best, no more guacamole packets mixes for me, you just don't need it..This has all the flavors

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Mar. 30, 2009

This is my basic recipe. I do not use garlic as it takes from the avacado. I do, however use jalapenos to taste, chopped fine. OR, you can use just a little jalapeno juice if you are serving younger children. Leave out the garlic and you'll have a great recipe.

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1hothippiechick

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Mar. 13, 2009

Raw and fresh are definitely best! I use one key lime (small) and add some fresh cilantro. Then I use fresh carrot sticks, jicama, and celery to dip! More nutritious and better to the tummy. Yummm!

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seamist7

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

I have been trying to make guacamole for years and finally this recipe made it happen. One secret, I put the chopped tomato in a salad spinner to get rid of all of the liquid and that helped a lot so that the guacamole isn't too watery. This is delicious! Really yummy!

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MOCHASWAN

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Reviewed: Feb. 9, 2009

Super easy and quick. Used in my tacos.

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a Crafty Stitch

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 2, 2009

I make this type guacamole all the time, but I add chopped, fresh cilantro.

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Maureen

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Reviewed: Feb. 1, 2009

A very traditional guac recipie. I use garlic salt for a more consistant flavor. The lime juice will keep the guac from getting brown.

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sandyshoes123

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Reviewed: Feb. 1, 2009

This recipe is VERY close to the one I've made most of life. I usually leave out onions for personal preference and will use garlic salt for convenience (I like mine with just a bit of salt). But, here's a hint that I figured out about 20 years ago. I don't even remember where I read it, but, it REALLY works. Save 1-3 of the pits from your avocado and simply place them on the top of the dip before putting it into the fridge. It just won't turn brown. And, it works better than anything I've EVER tried for keeping the brown from forming. (including the sour cream, mayonaise, lemon juice---yes, I've tried them all. I've even been able to eat it 2-3 days later with this method.

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Felica

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Reviewed: Feb. 1, 2009

Fantastic! Have used this for years, cilantro for me, but exactly as written for my husband. Here is a "tool tip" for avocado receipies. Cut the avocado in half, around the pit. Hold the half that contains the pit in one hand, and "chop" your knife to the pit (kind of like a hi-ya motion) with your knife now "stuck" in the pit, just give a gentle turn and the pit will release easily from the avocado. Run your knife through the avocado one way and then the opposite, and use a spoon to run between the skin and fruit to scoop out perfect chunks! Very quick, very easy!

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Christy Mayer

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Reviewed: Jan. 31, 2009

I make this all the time as is. Perfect.

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HLJ25950

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Jan. 29, 2009

Tasty and easy recipe. I added quite a bit of salt and a couple dashes of cumin. I think next time I will add some tabasco or cayenne for a bit of kick.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 23, 2009

Good recipe, but I added a few ingredients after trying it "as is" first. First, 1 chopped, seeded jalapeno. Second, I use red onion instead of white. Third, add 1/4 cup chopped cilantro, more chopped garlic and more lime juice as needed (I use the squeeze bottle of RealLime). I also add a splash of Crystal hot sauce, but that is personal preference 'cause I like the heat! After these additions, it was 5 stars!

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