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Guacamole. Love it! Hate it?
Great with ceviche.
Got a recipe?

I love it...but only fresh made...keep it simple....

4-5 ripe avocados
1 large red onion diced very fine
the juice of 1 lime
sea salt and cracked pepper to taste

smash up avocados with a small spoon, add ingredients, mix with spoon....

Avocado, lime, jalapeño, cilantro, onion. Done deal.

I just cant get myself to eat it knowingly. Maybe it’s the color? Haha.

I do LOVE salsa though

Turn the key, drive to the Mexican Deli, buy Guac from someone who knows what they are doing!

Yum

Ceviche thoughts?

i have a love hate relationship with guacamole.

there's days on certain food where its a must. then theres days i wanna puke just looking at guac

Got to add cilantro to that

Turn the key, drive to Pisco y Nazca Ceviche Gastrobar, eat Ceviche!

Yum

I love guac and salsa. But only on thin crispy chips, preferably warmed. I dont like thick heavy salty chips, like Tostitos. I'm weird about chips and mexican food.

I like it more than it likes me. I have some sort of reaction to avocado. So I pass on the guacamole.

Not sure this is traditional, but it's how I make mine.

3-5 ripe avocados, mashed but chunky
Juice from half a fresh lime
1/4 a small white onion finely diced
** 1 small jalapeno finely diced, optional
1-2 roma tomatoes diced small
Fresh cilantro leaves, I usually cut enough to cover the palm of my hand
A couple heaping tablespoons of sour cream, makes it creamier
Stir it all up and season with salt to taste
** Want a little more heat, or don't like jalapeno? Add a pinch of cayenne pepper. optional

If you like salsa, you'd love my wife's salsa.

Home made, everything from our garden. Tomatoes, jalapenos, onions.............everything.

Friends ask us (her) if she can make a few jars for them.

you forgot the garlic.
Otherwis, on-point.

Simple, direct.
Folk recipes rock the world.

All you need is avocado and lime, LOTS of lime.

sounds amazing!

Yep

Love guacamole. Hate that avacado prices have skyrocketed. A few months back I’d pay $0.50 per. Yesterday they were $1.79 per.

I use cilantro in my salsa.....lotsa garlic, red onion, tomatoes, cilantro, vinegar, sugar, S&P, jalapeños….

Avocado, onions, tomatoes, sorrento chilies, cilantro and lime.

Sorrento chilies are way better than jalapeños.

Only 2... no more or you will find out about heat.

Not a fan of guacamole. It has been snuck in on some Mexican food I have had, and it always tastes like a mouthful of mush. Bleh.

+cayenne pepper

Other options to mix it up on occasion (not all in the same concoction) ...bacon, goat cheese, mango or pineapple

No, just no. But I make up for it in pico de gallo.

Guac is extremely good for you.

https://www.healthline.com/nutrition/12-proven-benefits-of-avocado#section1

I just had a great salsa this afternoon at a buddy’s hose ... it had just enough of everything (I love a lot of tomatoes and a bit of bite to it)

We make a bacon, goat cheese, and caramelized pineapple guacamole. The pineapple is caramelized in the bacon grease.

Yowsers.

I was never much of a fan until I moved to California. My wife who is a native always has avocados in the house.

That prepackaged stuff is terrible. Found that out on a trip once.

I have changed over the past 22 years. We have it on salads and more than just Mexican meals.

Avacados go for 3-4 dollars per avacado where I live now in Alaska.

On our honeymoon in Quito, we saw people selling giant bags of them for a dollar!

Because Alaska is the right armpit of the US. So isolated and crappy to ship to... You might do better with some guac mix shipped by amazon prime.

Sacrilege: Guacamole has to be made fresh.

My advice... if you like pre-made guacamole you can buy in the store do NOT ever try fresh made. It'll ruin you forever.

My guacamole has
-not-too-ripe avocados
-a white onion (whole or half, depending on how much I'm making... onions go a long way in guac so I'm err on the side of too little)
-tomatoes (roma or fresh on the vine... just don't add so much that your guac is more red than green)
-cilantro (I vary how much based on my guest's view on cilantro, in general
-salt and lime (both added until it tastes right... rarely add more than half a lime)

I've used mayo in the past to make it creamier, but I stopped doing that. I learned my recipe from when I was working in Mexico (Tijuana), and use of mayo/sour cream is frowned upon.