My Guac is toooo Tart

[reesek]

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.

←

yes to cumin!!

salt & lime are the only essentials if the avocado is perfect. if it's not - or if i'm making for a crowd i add cilantro, cumin (the tiniest bit) tomato, minced onion and jalepeno. sometimes a shot of tapatio ends up in there.

[Megaroo]

Yep I'm a purist here too - only avocados, salt (sometimes seasoning), pepper, limes and onions for me. Sometimes I'll add garlic or chili powder, but that's about it.

I think if I were in the situation, I would have added sour cream... although normally that would be a HUGE no no (but that's just me - and my family!).

[Baklava Jenny]

I guess I am not a purist...I have tried both the mayo and sourcream...but when you have really great ripe Haas avocados, you just don't need to use those options.

My parents have avocados and lemons growing on their property and it is pure pleasure to pull them off the tree and go for it.

So, I don't even use limes all the time...

Very, very, very bad!!! Let's not share it that I am from California, either.

[Della]

Thanks so much for everyones input!! Normally my quacamole is avacado, lime, seeded tomato, jalapeno and serrano chili's (sometimes fresh, sometimes roasted), white or red onion (depends on my mood), salt, pepper and a sqeeze or two of lime. I don't know what possessed me to add too much lime to that particular batch but there have been some great suggestions as to how to "fix" it if I ever add too much again.

As a side note - I used to make guac off the cuff - changing ingrediants, tossing things in, never measuring and then recently I have been trying to get my measurements "measured" and come up with a fool proof recipe that I know will be great everytime, and oddly enough, it isn't as good. It was much better when I just faked it.