Leave avo pits in guac. Browns more slowly.

It's so much better without lime/lemon

My husband, the purist, would say only Avacado, lime juice, a jalapeno pulverized in salt and pepper. Personally I like make something my friends call "salsa mole" which also has tomatoes, garlic, red onion and maybe corn - fresh, added. But if it just himself and me I make the plain kind.

I buy mine 3 days in advance. If they seem to get too ripe, put them in the fridge.

I use a little bit of finely minced red onion, salt, lime, and tobasco to each avocado. I also add cilantro sometimes for variety.

I would definitely buy them no later than Wed to ensure you have a chance for them to ripen.

Get Alton Brown's guac recipe. It calls for cumin and has been a huge hit in my house.

Anonymous wrote:Avacado, fresh chopped tomatoes, onions, cilantro. Lime juice and salt to taste.

+1 use red onions.

Anonymous wrote:In addition to the bananas, put them into a paper bag. That will accelerate the ripening.

If you make the guac in advance you can put a layer of water on the top and it won't get brown.

I've never heard of this and wouldn't attempt it. I'd put a layer of plastic wrap on the top b/c it's oxidation that makes it go brown.

2 tablespoons chopped white onion
4 Serrano chiles chopped
3 tablespoons chopped cilantro
Sea salt to taste
Put all into a molcajete crush to a paste.
3 avocados cut in 1/2, squeeze into molcajete(pit will separate, remove it), mash avocados and mix with paste.
1/2 cup chopped tomatoes, mixed in

Topping
1/4 cup chopped tomatoes
1 tablespoon of chopped white onion
2 tablespoons of cilantro.

Just prep everything but the avocados. Make as you need it. It takes about 3-4 minutes. No lime. Lime gives it a bitter taste and is use to prevent browning. Just make it as you need it. Buy the avocados a few days before.

Avacado, fresh chopped tomatoes, onions, cilantro. Lime juice and salt to taste.

I'd get them Wednesday. If they're not progressing Thursday night store them with bananas.

My recipe is 4 avocados, 2 small plum tomatoes, 1 very small onion, 1 jalapeno (or small handful of pickled jalapenos, which I prefer). Avocados mushed, other stuff diced finely. Add a tsp each of cumin, salt, and garlic powder. A whole juicy lime (two if they're not juicy). A healthy handful of chopped cilantro. Add salt and lime juice to taste once it's all mixed. Don't over-salt, as chips are very salty.

Scale up to maybe 12-16 avocados if cooking for 40.

Yes, drain the rotel first. This is the easiest recipe, but we get so many compliments on it.

In addition to the bananas, put them into a paper bag. That will accelerate the ripening.

If you make the guac in advance you can put a layer of water on the top and it won't get brown.

Anonymous wrote:You can make them ripen faster if you store them with bananas. You can also put them in the fridge once they get to the right ripeness to keep them from getting overripe. They can take a couple of days to ripen.

Our recipe, which gets rave reviews, is 2 avocados to one can of rotel tomatoes with salt, onion, and lemon juice to taste.

Interesting...do you drain the juice from the rotel first?

You can make them ripen faster if you store them with bananas. You can also put them in the fridge once they get to the right ripeness to keep them from getting overripe. They can take a couple of days to ripen.

Our recipe, which gets rave reviews, is 2 avocados to one can of rotel tomatoes with salt, onion, and lemon juice to taste.

I am making guacamole for a party on Saturday, when should I buy the avocados? I seem to only find unripe ones at the store. How long, on average, do they take to ripen? I need to buy a bunch as I'm expecting 40 people. Any favorite recipes? I usually wing it.

Thanks