My Guac is toooo Tart

[Della]

I recently made some guacamole and I ended up putting in too much lime juice. Normally, I like to think my guac is pretty darn good but I must have been sipping my adult beverages too much prior to making it because it was just toooo limey (is that a word?). Anyway - I wanted to "fix" that little problem but was out of avacado's, didn't want to go to the store to get more and so I decided to add a pinch of sugar to the mix to see if it would help. Needless to say, it didn't help and made my guacamole almost inedible. Yes - ALMOST, cause we ate it anyway - but it wasn't delicious So - my question is - aside from adding more avacado and making a larger batch - does anyone have any solution for too much lime in the guac??? Thanks! Della

[patti]

I'd add a spoonful of mayo to see how that works. Might need to up the spices a bit.

[NulloModo]

Maybe adding a little more sour cream or garlic would help as well? Generally fat helps reduce acid just as extra acid can cut fat.

[Jason Perlow]

I dunno, but I love a nice tart Guac. Tart and spicy, with crushed up chiles and chopped up tomato in that moist creamy avocado, baby. Smash it up in that lava bowl, oh yeah!

See, I can make anything sound obscene.

[scott123]

Nope, nothing but more avocados.

[irodguy]

I would just add a couple of pinches of Sugar. Not uncommon that people add sugar to Guac anyhow.

[Suzanne F]

Mayo?

Sour Cream?? :shock:

SUGAR????? :shock:

Folks, we're talking GUACAMOLE here.

Maybe more garlic, more cilantro, more tomato, more onion; definitely more chile!

[JAZ]

A drizzle of olive oil and a big pinch of salt.

[Rachel Perlow]

[heresy]The only thing I could think of is peas. I've seen in the past, but not made, a recipe for mock guacamole that is made with peas. You could have pureed some in the FP or blender and added that to even out the tartness.[/heresy]

[Jaymes]

First of all, let me say that I LIKE my guac 'limey.' At restaurants, I often squeeze a little extra lemon or lime over it. And really, my favorite guac of all is just avocado, salt and lime.

That said, I lived for a time in Tucson, where many folks stirred cottage cheese into their guac. I never got accustomed to that, but even in little restaurants in Mexico in Nogales, I saw that done.

So, you could have tried that.

[slbunge]

Actually, another heresy but in a pinch, if you had a nice ripe pear, you could put the flesh of it in the guac to add some sweetness. In general, I would stay away from putting in the creamy stuff because you will lose the delicate texture of the avocado.

[pam claughton]

I recently made some guacamole and I ended up putting in too much lime juice. Normally, I like to think my guac is pretty darn good but I must have been sipping my adult beverages too much prior to making it because it was just toooo limey (is that a word?). Anyway - I wanted to "fix" that little problem but was out of avacado's, didn't want to go to the store to get more and so I decided to add a pinch of sugar to the mix to see if it would help. Needless to say, it didn't help and made my guacamole almost inedible. Yes - ALMOST, cause we ate it anyway - but it wasn't delicious    So - my question is - aside from adding more avacado and making a larger batch - does anyone have any solution for too much lime in the guac??? Thanks! Della

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If you really had no avocados, then I'd opt for a little sour cream. I've had guac made with sour cream and it has a nice flavor, so it wouldn't kill your guac, and should cut the lime a little. You could also add a bit more onion, that might distract from the lime too, and chopped onion enhances the flavor.

[patti]

Mayo? 

Sour Cream??  :shock:

SUGAR?????  :shock: 

Folks, we're talking GUACAMOLE here.

Maybe more garlic, more cilantro, more tomato, more onion; definitely more chile!

←

Hehe. I wasn't suggesting mayo as a normal ingredient, just as a possible fix for the situation. It can be blended in with the guac and just might mellow the tartness. That's all I'm sayin'.

[Rachel Perlow]

I also sometimes put diced tomato in guacamole, you could have added some of them.

[jschyun]

I love limey guacamole, but I agree with SuzanneF and scott123 as to additions to make it less limey.

Tomatoes would probably be my first choice.

[Paula Jonvik]

salt.

[NulloModo]

Do most of you not use Sour Cream as a regular ingredient in Guac then? I find it adds a much fuller flavor than you get with Avacado by itself. Actually, I bet a nice sour Greek Yogurt would work really well too...

[Jaymes]

Do most of you not use Sour Cream as a regular ingredient in Guac then? 

Don't know about most of us, but I prefer it without it.

I use: chopped tomatoes, chopped onions, lime or lemon (or even a little vinegar for the acid if I don't have fresh citrus available), garlic, a special salsa de jalapeno that I make just to put into the guac. And sometimes cilantro.

Or, as I said above, when I'm in a "purist" mood....nothing but avocados, lime and salt. With sliced jalapenos en escabeche on the side.

I also use this "purist" version when I'm making the guac as a condiment...like for fajitas or tacos.

Edited December 28, 2004 by Jaymes (log)

[slbunge]

I'm not a fan of sour cream with my guacamole.

For me the ingredients are avocado, lime, small amount of red onion, small amount of tomato, and some good shakes of seasoned salt or garlic salt.

[Mabelline]

I was going to suggest a little more chiles. I'm on the lime side of the fence as well. Give me avos, limes, and fresh-ground salt and pepper, and I'll go sit in the corner and be good.

[jschyun]

Do most of you not use Sour Cream as a regular ingredient in Guac then?  I find it adds a much fuller flavor than you get with Avacado by itself.  Actually, I bet a nice sour Greek Yogurt would work really well too...

←

Actually, I never heard of this before, but I might give it a try. All I know about guacamole is to put in avocados, salt, lime, jalapenos, maybe chopped onion, maybe some tomatoes. I think I remember someone putting in cilantro in as well, but I don't think I've tried this.

[Okbrewer]

I'll join the limey crowd here! I like the lime to come through a bit in my guacamole. I also use just a spoonful of sour cream, but mostly as a preservative. Gotta have red onions, garlic, cilantro, salt, and chopped tomato too. But the secret ingredient, and one no one has yet to mention here, is CUMIN! Add some more cumin to cut the lime if it is too overpowering.

Edited December 27, 2004 by Okbrewer (log)

[scott123]

Do most of you not use Sour Cream as a regular ingredient in Guac then?

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Nullo, I may have sour cream next to my guac. I may even dip something in one and then the other, thus combining them in my mouth. But to purposely combine the two in the bowl? Nooooo... not happening :)

I must admit that of all the ways one can adulterate guac, sour cream does seem the least offensive to me. I'll give you that.

[Sam Salmon]

One of the few redeeming ideas from 'Hippie Cookery' of the 70's is adding Honey to Guacamole- in this case a teaspoon of it would have worked wonders.

So you were close with the sugar but the overpowering bland sweetness undid your fix up.

[SobaAddict70]

I dunno, but I love a nice tart Guac. Tart and spicy, with crushed up chiles and chopped up tomato in that moist creamy avocado, baby. Smash it up in that lava bowl, oh yeah!

See, I can make anything sound obscene.

←

I dare you to make epoisses sound obscene.

Soba