guacamole recipe

Vincent Price’s Guacamole (aka Avocado Spread)

by Anne Maxfield on October 1, 2015

Accidental Locavore Vincent Price's GuacamoleFor those of you, of un âge certain, like the Accidental Locavore, the fact that Vincent Price authored a cookbook and a really good one, won’t come as a surprise. The rest of you may have seen him in old Batman episodes or one of the many horror flicks he was known for, but did you know that he wrote one of the first celebrity cookbooks, A Treasury of Great Recipes?

Someone in my family, perhaps my grandmother, Olive, had a copy of it and along with Betty Crocker’s Cook Book for Boys and Girls, they’re really the only cookbooks I can still visualize from my childhood. There were recipes I probably cooked with my grandmother, but sadly, have no idea what they were. So I was happy to learn that they’ve released a 50th anniversary edition of the book and happier still when The Daily Meal gave me the chance to try one of the recipes and win a copy. This makes 2 cups and I’ve adapted the recipe for clarity:

  • 2 ripe avocados
  • 1 small onion, finely chopped
  • 1 small jalapeno or Serrano chile, seeded and minced
  • 1 tomato, peeled, seeded and chopped
  • ½ garlic clove, peeled and minced
  • 3 tablespoons lemon juice
  • 3 tablespoons mayonnaise
  • 1/8 teaspoon ground coriander (a large pinch)
  • Salt to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • Pinch of cayenne pepper (optional and more to taste)

Peel and seed the avocados. Rinse off the best-looking pit and set aside. In a medium-sized bowl mash the avocados with a fork. Add all the other ingredients and mix to combine. Taste, and add salt and cayenne as needed.

Leave the pit in the center of the guac to prevent discoloration. Serve with chips and enjoy!

Accidental Locavore Great GuacamoleMy verdict: Along with the fact that there were a couple of ripe avocados in my fridge, my competitive juices started flowing, since I’ve always been told that I make the best guac. This one seemed a bit odd, but in 1965 it was probably light years ahead of its time. I expected it to be awful but it was really tasty! It’s not the guacamole for those who like it hot – adding more chiles or cayenne would take care of that, and with the addition of the mayo, even my homemade, it was a little sweet and much smoother than my usual. Vincent says, “if you like a very smooth guacamole, remove the seeds and put mixture into a blender container and blend on high for about 8 seconds before you are ready to serve it.” Next time, I might swap lime juice for lemon and chop up some fresh cilantro (which was probably not easily found in the sixties), just to see how it turns out. But no peas!

 

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7 Ingredients for the Best Guacamole Ever!

by Anne Maxfield on January 30, 2014

Accidental Locavore Great GuacamoleSince it’s almost Super Bowl Sunday, what good would this blog be without a recipe for guacamole?

And not to brag, but the Accidental Locavore makes the best guacamole!

Here’s the key: lots of cilantro. Even if you’re not a big cilantro fan, just close your eyes and go for it, you’ll be glad you did.

The other tip is to save 2-3 of the avocado pits, clean them and put them in the middle of the guacamole to keep it from discoloring.

Great Guacamole Recipe

  • 4-5 really ripe Haas avocados, peeled and cut into 1/2 dice
  • 1 small white onion, chopped fine
  • 1 medium tomato, diced (try to find a ripe one)
  • 1-2 serrano chiles, or jalapenos, depending on your heat threshold, seeded and chopped very fine
  • Most of a bunch of cilantro chopped fine
  • Lime juice to taste
  • Salt to taste

Mix the avocado, tomato, onion, cilantro, chiles, lime, and salt, slightly mashing the avocado as you mix. Taste and add additional chiles, lime and cilantro according to your taste. Put the avocado pits in the center of your bowl (see photo). Serve and enjoy!

My verdict: Like pesto, guacamole is a matter of taste. If you’re not sure, start slowly–a little chile, a small handful of cilantro, some lime. Taste it and add what makes sense to you, but taste it with a chip, because that will add salt to the end product.

The secret to this guacamole, and I think all good ones, is more cilantro than you think is necessary. Ripe avocados are also a must.

The big green Florida avocados have no flavor, you always want a Haas. If you can’t find good ripe avocados, go buy them now and leave them on the counter to ripen. If they’re rock hard and you need them soon, put them in a brown paper bag with a banana, it will speed up the process.

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Recipe: Great Guacamole

by Anne Maxfield on March 29, 2010

Accidental Locavore Great GuacamoleAs long as the Accidental Locavore has been on sort of a Mexican kick, here’s how I make guacamole. Since it’s so simple, it’s always surprised me that whenever I make guacamole everyone goes crazy for it. The secret is lots of cilantro. Even if you’re not a big cilantro fan, just close your eyes, and go for it. The other tip is to save 2-3 of the avocado pits, clean them and put them in the middle of the guacamole to keep it from discoloring.

  • 4-5 really ripe Haas avocados (the big green Florida ones, just have no flavor), peeled and cut into 1/2 dice
  • 1 small white onion chopped fine
  • 1 good sized ripe tomato, diced
  • 1-2 serrano chiles, or jalapenos, depending on your heat threshold, seeded and chopped very fine
  • Most of a bunch of cilantro chopped fine
  • Lime juice to taste
  • Salt to taste

Mix the avocado, tomato, onion, cilantro, chiles, lime, and salt, slightly mashing the avocado as you mix. Taste and add additional chiles, lime and cilantro according to your taste. Serve and enjoy. Put the pits in the middle of the serving bowl (see photo) to prevent browning.

 

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