Guacamole

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I just made this, but used juice from half a lemon and added chopped cilantro. It tastes amazing!

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I generally make "guac" without a recipe and I used this as a guideline. It was good. The lemon, however, was too strong for us; I will cut it down next time. I also used onion powder and garlic powder since we don't like to bite into raw onion. I added green taco sauce and Sriracha chile oil - a kick, yes - ...I saved 1/2 of a diced avocado to toss in at the end so there were some "chunks" left in the dip. I think I would save an entire one next time. I finely diced a roma tomato and tossed it in at the end with the reserved avocado. Needless to say it was a HIT.

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Guacamole can be made many different ways. This is Ina's recipe, so what if she doesn't use cilantro. Make it the way you want to Thelma of Ontario. What network is your food show on?

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I love this recipe...it is now the only one I make. You're the greatest Ina! Thanks for all the wonderful recipes.

Bonnie T.

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Ina's dislike of cilantro really bugs me. If you're a chef, you need to learn to use and like what most people like. Namely cilantro.

Tabasco? Come on why not jalapenos?

Also try dicing the avocado in the shell before putting in the bowl. Dicing with a knife afterward is crazy and time consuming.

Better Guacamole: avocado, onion, CILANTRO, jalapeno, tomato, salt and pepper. Tiny bit of lemon or lime juice to keep the color bright. Easy but better.

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Had 15 over for fajitas and used this guac recipe--tripled it and there is nothing left! Huge hit with some tough critics. You can't get any easier and I love the fresh lemon rind and juice--made it very fresh. Will be making this over and over!
I like it chunky so really didn't mash it too much. Oh--and added salsa instead of tomatos for convenience and it worked great!

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I have made this the same way for years too. The only slight difference is that I do not mash the last 1/2 of the avacado. We prefer to have a few 'chunks" for variety's sake. Also you can enjoy this all year long.

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I've made this guacamole recipe for years. It has texture and an excellent flavor/spicing combination. This is far better than any green mush that can be bought at a grocery store. The chunkiness of the avacodo is wonderful. It's easy to make, fast and the reward of freshly made guacomole is well worth the little effort. Thank you, Ina for a great recipe. You are my 'go-to' source for cooking and baking ideas.

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I have been making Ina's guacamole for a few years now. Adding cilantro and some diced, fresh jalapeno makes the guac even fresher. Plus they add a bright green color.

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I've made a lot of guacamole over the years (I'm originally from Texas and Ina's recipe is the best! Easy to make and absolutely perfect. THIS is how I'm making it from now on.