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Great Guacamole recipe

Hello Everyone,
I have been deep into my harvest of the Chocolate Habaneros, and at the same time, I've been fine tuning my Guacamole, So, try it out, and see if it works:
 
 
A delicious Frexas recipe
What you will need:
6 Ripe Avocados
2 Fresh Tomatoes
1 Fresh Red Onion
1 Fresh hot pepper (Select the pepper or your choice, I.e. Chocolate Habanero, Jalepeno, Red or Green Cayenne, etc...) Be careful here.
green Cayenne - 1 whole, no seeds
red cayenne - 1 whole, no seeds
Chocolate Habanero -1 whole, grilled (seeds add punch)
 
2 Cloves of garlic
1 Lemon, squeezed
2 teaspoons of salt, or 1 teaspoon of large grain sea salt
400 grams of soybean tofu (soyeux) jell-o style
2 bouquets of Coriander
1 teaspoon of dried herbs + onion + 5 pepper mix (optional)
Directions:  Mash the avocados in a bowl.  Mix all other ingredients together in a food processor, and then add the fresh mixture to the avocados.  Mix, Chill, Serve.      This recipe serves about 4 to 5 folks.
 
notes:  There is nothing like mashed avocados as opposed to whipped or chopped and whirled around.  The texture of the mash is much more pleasant.  I Chose to use a grilled chocolate habanero that was grown in my garden, and what a whopping surprise.  The idea behind adding the capsicum is to make the appetizer addictive.  The chocolate habanero pepper, grilled on the weber is the absolute best flavor for that addictive dip entree effect.  Instead of using a milk product like sour cream, I chose to go with soya tofu.  Very good replacement, and really allows the spices to mingle with the avocados without browning.
Enjoy the addiction my friends!
 
looks intriguing... was that "1 fresh hot pepper" in addition to the green/red cayennes and the choc hab?
 
also, what type of tomato did you use?
 
Thanks for sharing!
 
'Ceptin' for the tomato's and using lemon juice instead of lime, that is very similar to what I do.
 
For that amount though I'd go at least a dozen cloves of garlic or even more.
 
Wait.
 
You were gonna' use sour cream.  :shocked:
 
Bad juju.
 
And then decided to use tofu instead.  :crazy:
 
Have mercy!
 
I don't know how many sins were committed with that recipe but I can assure you sir.
 
There's a lot.  :lol:
 
It might be really good but that ain't guac.
 
Indeed it's a sinful take on Guac, BUT!!! Have no fear, It is awesome none the less.  The original recipe called for a bit of sour cream and lime, for sure.  What I was going for here though was some finesse, and to stretch the avocados out a bit for a large bowl to serve more than a few people.  Avocados can be upto 7 bucks a piece here sometimes, and that my friends is a real sin!!
So, I used garden fresh Beefsteak tomatoes, red, ripe, and sweet.  good meaty and seedy tomatoes with a thin peel, and hardy flesh.  The best taste that i have gotten so far is using 1 whole fresh grilled habanero pepper from the garden.  I don't make it too hot at all, but the habanero gives it warmth that builds up till the bowl is empty, and then the demand for more...and more....I've also used green Cayanne.  That is also very berry good.  The green cayenne is excellent on pizza, but truly fantastic in Fracamole.  Red Cayanne doesn't really rock the dish.  warm and fuzzy, but light on the addiction, and a bit too much over taste, which washes out the garlic salt mix.
As for the garlic, this light and cool recipe is just that, light and cool, and there is not too much of anything, but I went way low on garlic because there is a red onion in there, and that really sets the scene for the habanero.  This recipe works with those new to guac... and those that are obviously Guacaholics such as yourself Homewrecker.  Here in cheeseeatingsurrendermonkeyland, Guacamole, the way it looks, smells, and tastes is a absolute novelty which required some quick thinking to get it to pass the entree stages, on onto the main scene.  Now....So, Guac ...You say not!  I say Yep....addictive trap leading to the habanero chocolate mousse for dessert!!
HB
 
I dig it. I'd gladly stuff my face with a bowl of frenchamole. 
I can't imagine paying $7 for a single avocado. 
I just bought one this morning for under a buck. And it's HUGE!!!!
(the ones on the tree in my back yard aren't ripe yet). 
 
I would guess avocados aren't part of the regional cuisine. I admire your take on guac, I bet it tastes great, even if it's different from what people are used to.
Take some pictures next time!!! 
 
Sounds delicious Gerald, my recipe is very similar … since we have access to many avocados, its fun to experiment with different ingredients and recipes each season. Those avocado's must be small ones to use 6, if I used 6 of the larger variety we have access to you’d need a lot more hot peppers, hehe … Tanks for sharing mon and it would be nice to see some pictures once you have a chance to edit ...
 
frydad4 said:
I dig it. I'd gladly stuff my face with a bowl of frenchamole.
I can't imagine paying $7 for a single avocado.
Love avocado’s in every way you can think of using dem, even in sandwiches. I had to laugh at paying for one, where you and I live we get dem for free, it’s like seeing mangos in the supermarket for $1+ hahahaha
 
frydad4 said:
I just bought one this morning for under a buck. And it's HUGE!!!!(the ones on the tree in my back yard aren't ripe yet).
I’ll spring a buck when we can’t get any, especially when the craving hits but it's it funny how near the end of Mango or Avocado season you feel like you're burned out of them, haha. While we don’t have a tree my brother and neighbors do, so there’s plenty to go around but I hear you when yours aren’t ready and your itching to have one.
 
frydad4 said:
I would guess avocados aren't part of the regional cuisine. I admire your take on guac, I bet it tastes great, even if it's different from what people are used to. Take some pictures next time!!!
+1
 
 
 
 
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