i've been getting in the habit lately of making enough tacos to last a week of sustinence for me. i usually make fresh guac by buying a few avacados and buying the mix shit from the grocery store. i've also been buying jalapenos and la victoria salsa from the hispanic aisle, which is awesome.
anyone here make guac from scratch? i like the guac i make but even the "extra hot" packet doesn't do shit. i'd like to make it as spicy as possible. TIA.
customizing your tacos
Moderator: Mikey
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King Crimson
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I've only used the guac mix a couple of times when I was feeling really lazy. All it is is salt, garlic powder and onion powder, which I already have in the cupboard anyway.
Normally I seed a jalapeno and finely dice it, mince some cilantro, parsley and finely dice some red onion. Add some garlic powder, onion powder, salt and freshly ground pepper. Just add enough of the veggies to have a nice even mix throughout and add the powders, salt and pepper to taste. It's best if it sits for an hour or so.
Make it a few times this way and you'll never want to go back to the mix again.
Normally I seed a jalapeno and finely dice it, mince some cilantro, parsley and finely dice some red onion. Add some garlic powder, onion powder, salt and freshly ground pepper. Just add enough of the veggies to have a nice even mix throughout and add the powders, salt and pepper to taste. It's best if it sits for an hour or so.
Make it a few times this way and you'll never want to go back to the mix again.
Guac don't need to be spicy.
To make the world class guac it's really verrah simple. Get some good avos. Fallbrook avos preferably, but others will do almost as well. Now, if you want to be all "yeah I did it all myself" and shit, you can cut up some tomatoes, jalapenos, cilantro, onions, and whatever else. But seriously...get some decent store bought "fresh" salsa. Dice up your avos, add the salsa, squeeze some lime juice in there, add some salt if necessary, stir it up until it's half way smooth and you're in like fuckin' Flint. Guac should taste like avocados with a little added flavor. If you want spicy provide some hot sauce on the side.
Seriously. It's really fuckin' simple. Don't buy the fuckin' guac mix. That's for fucking hodads, losers, fags and transexuals. Avos, salsa, lime juice and salt (to taste) and you will have exactly what it takes. If you can't get any decent "fresh" salsa, use Pace. Seriously...this will be better than if you use a packaged mix or try to make it from scratch. I've been doing this for years. I made a large bowl for a party last night with LoCal natives and surf nazis from 30 years back and they all claimed it was the best they ever tasted. It doesn't hurt to have half a dozen bags of Have'A Chips to dip in that nectar of the gOds and Gods either. But that's a whole 'nother story right there.
Moral of the story...simple is best. Don't hide the flavor of the avocados. It's what it's all about.
To make the world class guac it's really verrah simple. Get some good avos. Fallbrook avos preferably, but others will do almost as well. Now, if you want to be all "yeah I did it all myself" and shit, you can cut up some tomatoes, jalapenos, cilantro, onions, and whatever else. But seriously...get some decent store bought "fresh" salsa. Dice up your avos, add the salsa, squeeze some lime juice in there, add some salt if necessary, stir it up until it's half way smooth and you're in like fuckin' Flint. Guac should taste like avocados with a little added flavor. If you want spicy provide some hot sauce on the side.
Seriously. It's really fuckin' simple. Don't buy the fuckin' guac mix. That's for fucking hodads, losers, fags and transexuals. Avos, salsa, lime juice and salt (to taste) and you will have exactly what it takes. If you can't get any decent "fresh" salsa, use Pace. Seriously...this will be better than if you use a packaged mix or try to make it from scratch. I've been doing this for years. I made a large bowl for a party last night with LoCal natives and surf nazis from 30 years back and they all claimed it was the best they ever tasted. It doesn't hurt to have half a dozen bags of Have'A Chips to dip in that nectar of the gOds and Gods either. But that's a whole 'nother story right there.
Moral of the story...simple is best. Don't hide the flavor of the avocados. It's what it's all about.
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Screw_Michigan
Mikey, what can I say...I'm a "I did it myself guy", though I've done it your way many times too. I did forget to add to my version that I dice two small roma tomatoes, add a nice dollop of sour cream (just enough to improve the consistency some) and the juice from one lime.
The main reason I like to make it myself is that the most raves I've gotten is when I use roma tomatoes and cilantro in the guac and it's difficult to find a storebought salsa that has those two things where it isn't mush.
The main reason I like to make it myself is that the most raves I've gotten is when I use roma tomatoes and cilantro in the guac and it's difficult to find a storebought salsa that has those two things where it isn't mush.
There's definitely nothing wrong with doing it yourself. I know I'm contradicting myself here, but I shouldn't have made that comment about using Pace being better than making it from scratch. It's what can happen when you post after a few brews, you know?
You'll probably come out with a better result making it from scratch, if you know exactly what you need to put in it, and I'm sure that yours is awesome, Mike. Cilantro is a definite must. It's just that if you can find a good salsa, and there are plenty around here, it will have all of what you need already in it and you can avoid all that slicing and dicing. If you want big chunks of tomatoes, it's better to do it yourself. I used to use sour cream, and a dash of cumin, but I stopped doing that. The consistency will be fine if you're using good ripe avos. I usually cut the avos up into small pieces by slicing through them in the bowl and then stir in the other ingredients with a spoon so that there are still some chunks of avo left. Just my personal preference.
SM, 16 oz of salsa is way too much for two avos. A couple of spoonfuls should be plenty. The batch I made on Saturday had probably 8 large ones and I maybe used 1/3 of a 16 oz tub. Like I said, you don't want to completely mask the flavor of the avocados.
You'll probably come out with a better result making it from scratch, if you know exactly what you need to put in it, and I'm sure that yours is awesome, Mike. Cilantro is a definite must. It's just that if you can find a good salsa, and there are plenty around here, it will have all of what you need already in it and you can avoid all that slicing and dicing. If you want big chunks of tomatoes, it's better to do it yourself. I used to use sour cream, and a dash of cumin, but I stopped doing that. The consistency will be fine if you're using good ripe avos. I usually cut the avos up into small pieces by slicing through them in the bowl and then stir in the other ingredients with a spoon so that there are still some chunks of avo left. Just my personal preference.
SM, 16 oz of salsa is way too much for two avos. A couple of spoonfuls should be plenty. The batch I made on Saturday had probably 8 large ones and I maybe used 1/3 of a 16 oz tub. Like I said, you don't want to completely mask the flavor of the avocados.
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Goober McTuber
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Trust me, we're on the same page.Mikey wrote:There's definitely nothing wrong with doing it yourself. I know I'm contradicting myself here, but I shouldn't have made that comment about using Pace being better than making it from scratch. It's what can happen when you post after a few brews, you know?
You'll probably come out with a better result making it from scratch, if you know exactly what you need to put in it, and I'm sure that yours is awesome, Mike. Cilantro is a definite must. It's just that if you can find a good salsa, and there are plenty around here, it will have all of what you need already in it and you can avoid all that slicing and dicing. If you want big chunks of tomatoes, it's better to do it yourself. I used to use sour cream, and a dash of cumin, but I stopped doing that. The consistency will be fine if you're using good ripe avos. I usually cut the avos up into small pieces by slicing through them in the bowl and then stir in the other ingredients with a spoon so that there are still some chunks of avo left. Just my personal preference.
SM, 16 oz of salsa is way too much for two avos. A couple of spoonfuls should be plenty. The batch I made on Saturday had probably 8 large ones and I maybe used 1/3 of a 16 oz tub. Like I said, you don't want to completely mask the flavor of the avocados.
I don't like big chunks of tomato in my guac. I like everything to be of a small uniform size.
I like a dash of cumin once in awhile, but don't include it regularly.
I like avocados, but don't like that little bite that they have to them. I find that a small dollop of sour cream neutralizes this nicely. I don't like too much SC, as that tends to overpower the avocado taste quickly and you end up with guacamole dip instead of real guac.