Boris Karloff and Vincent Price are perhaps the two most well-known horror movie actors in history. But that's not all they had in common—they were, apparently, both fans of homemade guacamole.
Karloff's recipe was originally published in a newspaper (I couldn't track the original source, but the earliest date the image appears online is from November 2013). I personally prefer a squeeze of lime, rather than lemon juice, in my guacamole, but otherwise this is pretty straight-forward—except for that little touch of sherry. I've never tried that myself, but I bet it's worth a shot.
(The newspaper article also refers to this as a "sauce," which is…not how I tend to think of my guac?)
• 2 avocados
• 1 med. tomato, chopped fine
• 1 small onion, minced
• 1 tbsp. chopped canned green chiles
• 1 tbsp. lemon juice
• 1 tsp sherry
• Dash cayenne, optional
• Salt, pepper
Peel and mash avocados. Add onion, tomato and chiles, then stir in lemon juice, sherry and seasonings to taste, blending well. Serve as a dip for tortilla pieces or corn chips or as a canape spread. Makes 10 to 12 appetizer servings.Peel and mash avocados. Add onion, tomato and chiles, then stir in lemon juice, sherry and seasonings to taste, blending well. Serve as a dip for tortilla pieces or corn chips or as a canape spread. Makes 10 to 12 appetizer servings.
It was much easier to trace the source for Vincent Price's recipe, which was published in a cookbook that he and his wife put out in 1965. He prefers his guac with coriander as well as…Worcestershire sauce and mayonnaise?
• Worcestershire sauce (optional)
• ground coriander
• cayenne pepper (optional)
1. Peel and seed: 2 large avocados. Save the seeds. Mash avocados with a fork.
2. Add: 3 tablespoons lemon juice, 1 small onion, chopped fine, 1 small green chili, chopped fine, 1/8 teaspoon of ground coriander, salt to taste, 1/2 clove garlic, minced, 3 tablespoons mayonnaise, 1 tomato, peeled, seeded, and chopped, 1 teaspoon Worcestershire sauce (optional), and a dash of cayenne pepper (optional).
3. Leave the avocado seeds in the mixture until ready to serve, and they will prevent discoloration. If you like a very smooth guacamole, remove the seeds and put mixture into blender container and blend on high speed for about 8 seconds before you are ready to serve it.
I can imagine a world where this is fine, in that overly-smooth-store-bought kind of way. I just personally prefer not to live in that world. Kat Kinsman at Extra Crispy tried to re-create both recipes, and said of Price's mayo-slop: "If I'd been served this blindfolded, I'd have assumed that someone was shoveling Big Mac Secret Sauce onto my tongue, and that's just horrifying when you've been promised guacamole."