There is no such thing as the “perfect” guacamole recipe. And everyone likes their guacamole a certain way. Onions/no onions. Cilantro /greens free. Lime or Lemon? That’s why a guacamole bar is genius for Game Day or other gatherings.
To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that they pair well with, well, pretty much anything.
I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire. Hat tip to you, Chef Bayless – the addition of roasted garlic is genius!
Just set this out in a bowl surrounded with toppings and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeno chiles, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.
— posted by Donna
- 1 bulb garlic
- ½ tablespoon olive oil
- 3 large ripe Haas avocados, mashed
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons minced cilantro
- A dash of Tabasco sauce
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Cut garlic bulb across the diameter of the bulb about ¼ inch from top of bulb to expose all the cloves. Drizzle olive oil over top, and sprinkle with salt and pepper. Wrap bulb in aluminum foil and bake for 50 minutes. Remove from foil and let cool to room temperature.
- Holding bulb in your hand with cut side up, squeeze bulb from bottom, letting cloves ooze out into a bowl. Add remaining ingredients, mashing with a fork as you go. Taste frequently!
- Serve with chips, and make toppings available. I used diced red bell pepper, thinly sliced green onions, diced jalapenos, crumbled queso fresco, toasted pumpkin seeds.
Other creative guacamoles I must try before I die: