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gaucamole

mp5shootermp5shooter Member Posts: 2,429 ✭✭✭✭✭
edited May 2006 in General Discussion
does anyone have a good receipe gaucamole that they would like to share. I just made some and it is missing something but i don't know what it is. and no it is not the avacodo's

thanks
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Comments

  • bgjohnbgjohn Member Posts: 2,275 ✭✭✭✭✭
    edited November -1
    You got the recipe correct. That's just the way it tastes. I can think of no good reason to EVER eat guacamole.[:(]
    JM
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  • fishkiller41fishkiller41 Member Posts: 50,608
    edited November -1
    Did you remembr the celantro? Lime? REAL lime ,not the bottled junk?
    Salt? U gotta put lots of salt in anyhting avacodo...
    Jeff
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  • WranglerWrangler Member Posts: 5,788 ✭
    edited November -1
    Just mash a couple of avocados and mix it with your favorite salsa until you get the desired taste. Simple.
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  • tapwatertapwater Member Posts: 10,335 ✭✭✭
    edited November -1
    Here ya go. Be advised that the Food Network site is always way slow. http://tinyurl.com/pu6nq However, I agree with bgjohn...I've never aquired a taste for anything with avocado.
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  • matwormatwor Member Posts: 20,594
    edited November -1
    Its funny you should ask, as I type there is a plate of it within reach of me.[:p][:p] Wife just mashes them up with garlic salt. In my opinion it always needs more. A few other ingredients to add.........tomatoes, white onion, lime juice, [xx(]celantro[xx(].
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  • nemesisenforcernemesisenforcer Member Posts: 10,513 ✭✭✭
    edited November -1
    Throw in some lemon juice, garlic salt and jalapenos and you're good to go.
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  • gunnut505gunnut505 Member Posts: 10,290 ✭
    edited November -1
    2 RIPE avocados (they're ripe when the top turns black and the feel is somewhat mushy)
    1 diced roasted/peeled green chile (the hotter ones have a pointy end)
    1 tsp. salt
    juice from 2 limes
    1 tbsp sour cream
    dash white pepper
    1/2 tsp. garlic (doesn't matter what kind, long as it's in there!)
    1 firm tomato, seeded & diced
    Slice avos top-to-bottom, remove peel, and stab seed with knife to remove. Use a spoon to scrape all the meat off the peel, then place in COLD glass bowl.
    Dump in everything else and smoosh it around until the big lumps are gone.
    Grab a tostada and enjoy! (the flavor gets stronger if you refrigerate for an hour or more.)
    BTW-Cilantro is for Texans. And New Yorkers. And Kalifornians.
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  • CubsloverCubslover Member Posts: 18,601 ✭✭
    edited November -1
    Make sure to leave the pits in it, otherwise it will turn brown.
    Half of the lives they tell about me aren't true.
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  • Bolivers WifeBolivers Wife Member Posts: 1,972 ✭✭✭✭✭
    edited November -1
    quote:Originally posted by cubslovers
    Make sure to leave the pits in it, otherwise it will turn brown.


    Dose that really work?
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  • nemesisenforcernemesisenforcer Member Posts: 10,513 ✭✭✭
    edited November -1
    quote:Originally posted by Bolivers Wife
    quote:Originally posted by cubslovers
    Make sure to leave the pits in it, otherwise it will turn brown.


    Dose that really work?





    It doesn't stop it altogether, but it does slow it down.
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  • CJ7nvrstkCJ7nvrstk Member Posts: 678 ✭✭
    edited November -1
    Avocados, mayo, and Lawreys salt.

    I also know people that put cottage cheese in it.
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  • gclmemgclmem Member Posts: 346 ✭✭✭
    edited November -1
    I can't dip anything into green paste or spread anythiug with green paste that I am going to eat.
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  • COLTCOLT Member Posts: 12,637 ******
    edited November -1
    CS quote: Make sure to leave the pits in it, otherwise it will turn brown.

    ...beats me, never tried that...but this DOES work...

    Save some of the lime or lemon juice (whichever you use in recipe)
    and add a little to cover the top of the Gaucamole, and always keep it chilled and COVERED...won't get that "brown" look, near as fast...acid in the juice...[;)]

    ...Recipe's look spot on, and making me hungry...[:p]



    ani-texas-flag.gif
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  • rogue_robrogue_rob Member Posts: 7,033 ✭✭✭
    edited November -1
    avacodos ROCK!!!!


    If you want to try something different, try a few slices of avacodo on a turkey sammich!!! MAN, it's good!!!![:p][:p][:p]
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  • AlpineAlpine Member Posts: 15,092 ✭✭✭✭
    edited November -1
    When I was growing up we had several acres of Avocado trees and Lime trees. I got hooked on Avocado toast. For me I just skinned and seeded and mashed up a couple of Fuerte avocados, lime juice and salt and toast.

    We also had a very soft mouthed Lab that would go out into the trees and bring back falls (before the skunks got to them).

    One bad part of living in Idaho is that I cannot grow Avocados here. Thank goodness for Costco. Although their Avocados aren't as good as the Fuerte's we had.
    ?The problem with socialism is that you eventually run out of other people's money.?
    Margaret Thatcher

    "There are three kinds of lies: lies, damned lies and statistics."
    Mark Twain
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  • fishkiller41fishkiller41 Member Posts: 50,608
    edited November -1
    Alpine;
    I've got what's left of a HUGE Avacado tree in my back yard(hurricanes snapped most of the limbs off)I cleaned the tree up after the storms(smeared "bull" over the cutoff limbs)And the thing is getting the best ever fruit on it this year (go figger)I'd send you a load of'em when they get redy,but don't know how well they'd travel[xx(]
    Jeff
    PS good in salads too,my pop peels'em and eats'em like an apple,I don't lik'em THAT much,but you know how old folks is...
    Jeff
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  • iwannausernameiwannausername Member Posts: 7,131
    edited November -1
    The guac recipie in the Moosewood vegetarian cookbook kicks butt... I just mash a few avacados with some red wine vinegar (tsp or so) and garlic... lots of garlic.
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  • joker5656joker5656 Member Posts: 5,598 ✭✭✭
    edited November -1
    hope you used ripe avocados
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  • He DogHe Dog Member Posts: 51,593 ✭✭✭✭
    edited November -1
    505-Jeez man you left out the hard boiled egg and the cilantro. Cilantro is for REAL Neuevo Mexicanos![8D]

    Yep, putting the seeds in the top of the guacamole does indeed help keep it from going brown. Old New Mexican trick.
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  • fishkiller41fishkiller41 Member Posts: 50,608
    edited November -1
    Cilantro is one of those herbs people either love, or hate.I didn't like it when i first tried it, but now no salsa of any kind is complete without it.The trick is to start-off only adding a tiny bit, then add more and more in subsequent batches[;)].Pretty soon everyone likes it and if you leave it out somone will invariably say "somthing's missing".
    Jeff
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  • mp5shootermp5shooter Member Posts: 2,429 ✭✭✭✭✭
    edited November -1
    the guacamole is tasting better know that it has sit for a day or so.

    i used
    4 avacodos
    dumped in some salsa
    dumped in some chili powder
    dumped in some garlic salt
    squeezed 1/2 a lemon into it

    and eat with tostido's gold chips
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  • tacking1tacking1 Member Posts: 3,844
    edited November -1
    guacamole has taste?
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  • gonzo1510gonzo1510 Member Posts: 751 ✭✭✭✭
    edited November -1
    Habanero chile peppers or Jalapenos...
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  • spurgemasturspurgemastur Member Posts: 5,655 ✭✭
    edited November -1
    Cilantro tastes like soap......

    ....and yet, it is delicious.

    No, I can't explain that, but it's true.

    The fruit of the cilantro is also delicious: we call it coriander.
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  • 1911a1-fan1911a1-fan Member Posts: 51,193 ✭✭
    edited November -1
    sour cream is the key

    avocados are the only fruit that contains a measurable amount of fat, bananas are second with only a trace
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  • Dean CascioDean Cascio Member Posts: 2,301 ✭✭✭✭✭
    edited November -1
    I thought we were talking fresh, not TV dinner frozen.
    Dean
    quote:Originally posted by CJ7nvrstk
    mayo, .
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  • He DogHe Dog Member Posts: 51,593 ✭✭✭✭
    edited November -1
    quote:dumped in some chili powder

    Nothing that us authentic Mexican has chili powder in it. WAAAAAAAAY too much cumin.[xx(]
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  • nemesisenforcernemesisenforcer Member Posts: 10,513 ✭✭✭
    edited November -1
    Tomatoes, onions, lime juice. . .

    Anything you like. That's the best thing about guacamole: you can put ANYTHING you want in it, up to and including sausage, pudding, pig's blood, or Viagra.

    Every guacamole recipe looks like this:

    Avacados
    Flavor to taste
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