small bug icon  guacamole:

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Michael's guacamole

  1. Ingredients
  2. Doing the avocado
  3. Jalapeno, garlic, and scallions
  4. Tomato, lime, and spices
  5. Finishing touches and storing


Although I frequently make small modifications to this recipe based on ingredients I have on hand, it is still usually a good idea to assemble the ingredients you plan to use, just in case you are 'out of' any of the critical ones.

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note: Based on your liking for spices, you can increase the proportions above according to your taste. I usually add more.

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Doing the avocado

Don't attempt to peel the avocado! Cut the avocados in half lengthwise. Pop out the seed. Then, using a spoon, scoop out the avocado half from the shell onto a small plate and coarsely mash with a fork. After scooping a couple of times, you show have the knack of getting all of the avocado out of the half shell on the first try. Put mashed avocado into a bowl.

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Jalapeno, garlic, and scallions

You can adjust the amount of these condiments according to your taste. I usually add more jalapeno and garlic. Finely chop the scallions or onion. If you don't want to fuss with mincing the garlic, you can also just use a garlic press.

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Tomato, lime, and spices

Finely chop the tomato, after removing all of the seeds and the tomato ‘snot’. The goal is to remove excess liquid from the tomato which can make your guacamole too runny. Add to the mix. Add to the mix. Stop and taste your creation.

Add coriander, cumin, chili powder, garlic, Tabasco and mix. Add the lime juice. It is okay if the some of the lime pulp gets in.

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Finishing touches and storing

Add mayo and salsa. Add additional amounts of the spices as needed. Once everything is together, do your final tasting [often one tasting is just not enough!], adjusting the spice level as needed. Then refrigerate before serving to let the flavors blend together.

Customize to your taste: There are several optional ingredients. Experiment and see what you like.

Hotness: the best comes from having a variety of sources. So this recipe gets its hotness from the chili powder, jalapeno, Tabasco, and salsa. You can also add or substitute some cayenne. Go by the level of hotness you like.

Texture: I like my guacamole coarse i.e. with texture, so you can make out the individual ingredients. No need to use a blender here. I don’t like my guacamole when it looks like pea soup!

Preserving the green: If you've every had your guacamole turn brown in the refrigerator, here is a little trick you can try. When covering the bowl with plastic wrap, push the wrap directly against the guacamole. It is excess air that will cause it to turn brown on top.

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Copyright © 2015 Michael Botos. revised: 05/04/2015

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