Posted by: Jonjon | December 26, 2008




Yeah I know…the picture looks yuck, that’s because I couldn’t be bothered with doing the presentation.

Guacamole, Easiest, Amazing Guacamole 9/10

• 1/2 (6 ounce) avocados, pitted peeled and mashed 85g
• 1/8 teaspoon coarse garlic salt 0.3g

Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve.


I really can’t believe how delicious this turned out to be. This is the ultimate guacamole recipe. Umm, I only added a pinch of garlic salt, and it tasted great. The strange thing is that if you add more garlic salt it won’t change the flavor or the intensity much.

Guacamole Tucson Guacamole 6/10 (middle of the picture)


• 55 g cream cheese, softened 8 ounce
• 1/2 large ripe avocados, peeled and pitted
• 1/4 (4 ounce) can diced green chiles, drained
• 3 ml Worcestershire sauce, or to taste ½ teaspoon
• garlic salt to taste
• black pepper to taste
• 1/4 large ripe avocado, peeled and pitted

• In a bowl, beat cream cheese with an electric mixer until smooth. Add two avocados, green chiles, Worcestershire sauce, garlic salt and pepper; beat until fairly smooth.
• Gently mix in remaining avocado, leaving it a little chunky. Serve immediately or store in refrigerator covered with plastic wrap, pushing the wrap down so that it is touching the entire surface of the guacamole.

The ratio of cream cheese to avacados is good. However, that’s all I tasted in the end. I didn’t have green chiles so that’s probably why I didn’t like this guacamole that much. It needs some spices that’s for sure.

Guacamole Easy Never Forgotten Guacamole 6.2/10 (Right Picture)

• 1/2 avocados – peeled, pitted and diced
• 3 g sour cream ½ teaspoon
• 30 g cream cheese, softened
• 6 ml salsa 1 teaspoon
• 0.2 g salt 1/8 pinch salt
• 1/8 dash ground black pepper 1/8
• 1/8 dash garlic salt
• 1/8 dash onion powder

1. In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
2. In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

I didn’t have salsa, but I did use a teaspoon of Sabato’s Tomato Bruschetta that I brought to combine it with, and it tasted better after the addition of tomato. I guess any guacamole that has cream cheese or sour cream with it needs a bit of a liquidy tangy kind of thing to cancel out the heaviness. The proportion of the sour cream and cream cheese, which is about 1:1 ratio was good, however I just don’t like those things in my guacamole. You end up just tasting something like a mayonnaise guacamole mixture. I also didn’t have onion powder so that was unfortunate .

Guacamole Best Guacamole 2/10 (Left of picture)
• 1/2 avocados
• 1/8 lemon, juiced
• 5 g chopped onion 1-1/2teaspoons
• 0.8 g salt 1/8 teaspoon
• 8 ml olive oil 1-1/2teaspoons

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 cups.
1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

This was the worst guacamole. It tasted like guacamole soaked in its own urine.


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