22 Responses to “Guacamole, A Mexican Side Kick!”

1. indian recipe, cooking videos, Guacamole How-to video, a Mexican Party Dip Recipe by Show Me The Curry Says:
   November 20th, 2009 at 4:35 am

   [...] Detailed Guacamole recipe [...]

2. Anonymous Says:
   November 20th, 2009 at 2:13 pm

   Good receipe. You may also add chopped garlic., and white onions,

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   Pinal Reply:
   November 20th, 2009 at 2:32 pm

   I also add finely chopped garlic and for great presentation, serve it in a mortar. Great recipe.

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3. Vaishali Says:
   November 21st, 2009 at 3:52 am

   A slight variation, you could add some grated garlic as suggested by other viewers and to make it a little more smoother, you can add a spoon or 2 of yogurt, it gives a sour cream gaucamole effect! minus all that fat..

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4. Disha Says:
   November 22nd, 2009 at 2:37 am

   Garlic + olive oil + just a lil Herbes de Provence = french twist to guacamole

   Give it a shot. I hope you all like it.
   Cheers!

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   hetal Reply:
   November 22nd, 2009 at 10:47 pm

   Thanks Disha. What is Herbes de Provence…a spice mix?

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   Vaishali Reply:
   November 25th, 2009 at 4:19 am

   It’s a French spice mix. It typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. (predominatly thyme).

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   Disha Reply:
   December 7th, 2009 at 3:59 pm

   Sorry for the late reply Hetal. I just saw this. Vaishali said it all

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5. hetvi Says:
   November 22nd, 2009 at 6:21 pm

   hey, i did try to make it before u posted ur recipe, and it was 2 times….but i couldnt get beyond the cutting of guacomole…i simply dont know how to choose the avacado which is soft enough to mash with fork or spoon…mine were so tough, or should i say unripe may be….i couldnt scoop them out easily and after 15 mins i did sccop out but couldnt able to mash it properly with spoon so there was no question of mixing the other ingredients…plz guide me if u can..i just love this dip but never able to make it just because of this prob…

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   hetal Reply:
   November 22nd, 2009 at 10:40 pm

   Hi Hetvi,

   You can see our Avocado Tips video here: http://showmethecurry.com/tips/avocado-tips.html

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   hetvi Reply:
   November 25th, 2009 at 11:26 pm

   omgoodness…u guys r so very helpful in all ways…thanks so very much….

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6. shailee Says:
   November 24th, 2009 at 6:59 pm

   Hi Hetal and Anuja,

   For how many days we can keep it fresh??as u said that if we add lemon …it will not turn into black…is good in freeze for 2-3 days or not?

   shailee

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   hetal Reply:
   November 26th, 2009 at 4:23 am

   Hi Shailee,

   Guacamole will stay fresh for about 1-2 days…3 days max in the refrigerator. Even with the lemon, it tends to lose it’s fresh taste after that.

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7. KR Says:
   December 14th, 2009 at 11:42 pm

   hi hetal and anuja,
   thank you for yet again a wonderful recipe.
   I have a question.is this a good side to rice/rotis as well?

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   hetal Reply:
   December 15th, 2009 at 1:24 am

   It’s not bad as a side salad. I wouldn’t recommend it with rice, though. You can try our Avocado Salad recipe. It goes really well with roti as well. Here is the link: http://showmethecurry.com/salad-raita/avocado-salad.html

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   KR Reply:
   December 15th, 2009 at 3:25 pm

   thank you so much hetal

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8. Anonymous Says:
   June 23rd, 2010 at 10:02 pm

   Hey,

   Here is just a tip for shortcut/easy way of making it… just add some salsa into the mashed avocado and some lemon juice… it will still taste very good.

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9. taral Says:
   August 26th, 2010 at 7:55 pm

   if you leave the pit or seed in the guacamole it stays greener longer……….

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10. Parveen Says:
    January 4th, 2011 at 9:00 pm

    Can you use lime juice instead of fresh lime?

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    hetal Reply:
    January 4th, 2011 at 9:04 pm

    Absolutely! You can even use Lemon juice.

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11. Judy Says:
    August 9th, 2011 at 4:39 pm

    Hi Anuja and Hetal,
    I make guacamole at least two to three times a week as it is a wonderfully nutritious raw food with healthy oils. I love your recipe, as I also add cumin and that is many times left out in the making of the dish. This dish can be made several hours ahead by taking a piece of plastic wrap and placing down inside the bowl mashing carefully over and on the guacamole to press out any air. It helps to keep it a lovely green. Also, if anyone has a vaccum sealer it can be put in vaccum plastic bags and the sealer will remove any air that can oxidize the avocados. My sister had a vaccum sealer and literally used to make large amounts enough to eat each day for a week at a time. Thanks so much giving us great recipes.

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    hetal Reply:
    August 10th, 2011 at 8:21 pm

    Thanks for the tip Judy!

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