Folks: we all probably know how to make guac. Original question was asking for a NEW recipe. It's not broke don't fix it is fine but if you want to try something new in the guac, suggest ideas. Personally bacon bits sounds delicious but not sure in guacamole. If someone tries it, report back to let us know how it went.

+1 for alcohol but not sure which one

Anonymous wrote:

Anonymous wrote:Store bought guacamole does not compare to fresh guacamole. Fresh is decidedly better and worth the minimal effort.

WF makes it in-house. It’s better than you can make it for less than you can make it.

I don't care if it's free. And it it's better than you can make it, that's your problem.

Anonymous wrote:Store bought guacamole does not compare to fresh guacamole. Fresh is decidedly better and worth the minimal effort.

WF makes it in-house. It’s better than you can make it for less than you can make it.

Store bought guacamole does not compare to fresh guacamole. Fresh is decidedly better and worth the minimal effort.

Anonymous wrote:Just go to Whole Foods or any higher end deli or grocery store and buy the container of guac they make in-house. It’s always excellent; well worth the $10 or whatever.

Economies of scale for the win. Not only reasonably priced, the fact they continue to make it and sell it means the recipe has proven mass appeal.

Just go to Whole Foods or any higher end deli or grocery store and buy the container of tb stuff they make in-house. It’s always excellent; well worth the $10 or whatever.

Avacados
Salt
Garlic
Cilantro
That's all you need

Anonymous wrote:I make it like I get it in Mexico: avocado, salt, fresh diced garlic, lime.Simple, delicious. I like a separate pico de gallo of fresh tomato, white onion, jalapeño and salt

+1

It's not broke. There is nothing to fix.

I make it like I get it in Mexico: avocado, salt, fresh diced garlic, lime.Simple, delicious. I like a separate pico de gallo of fresh tomato, white onion, jalapeño and salt

Anonymous wrote:Caramelized onions would make it sweet which isn't for me. But if you're making your food, you do what makes you happy. It's your food.

My personal favorite way to make guac is just with massive amounts of lime juice (fresh, not bottled). The more the better.

No seeds from fresh lemon though, right?

Caramelized onions would make it sweet which isn't for me. But if you're making your food, you do what makes you happy. It's your food.

My personal favorite way to make guac is just with massive amounts of lime juice (fresh, not bottled). The more the better.

Anonymous wrote:add alcohol

tequila??

The onion component is off the rails.

If you don't like onions, you don't need to caramelize them, or mash them, or soak them, or fine brunoise them.

If you don't like onions, just don't add them. Eliminate the thing you don't want from your preparation.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What kind of monster puts caramelized onions in GUACAMOLE?? Talk about 2 flavors that do not go well together in the slightest.

Very common in many countries south of here, though for the most part just mashed up with salt and pepper and lime juice is the standard way, and caramelized onions are thrown on top, rather than mixed in, when making tacos.

Where? I lived in Latin America for over 10 years in multiple countries and 5 years in Mexico and I've not seen this even once so I am skeptical this is "very common."

Also going to add, "mashed up with salt and pepper and lime" as standard would have you basically flogged as a terrible, terrible cook who would never be allowed to provide or serve guacamole again anywhere in Mexico. "Poor dear, she tried? Can't someone help her?!" Is like the best reaction you could expect from that.

Anonymous wrote:

Anonymous wrote:What kind of monster puts caramelized onions in GUACAMOLE?? Talk about 2 flavors that do not go well together in the slightest.

Very common in many countries south of here, though for the most part just mashed up with salt and pepper and lime juice is the standard way, and caramelized onions are thrown on top, rather than mixed in, when making tacos.

Where? I lived in Latin America for over 10 years in multiple countries and 5 years in Mexico and I've not seen this even once so I am skeptical this is "very common."