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Old 04-02-2007, 09:12 PM   #11
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I just use avocados, chopped red onion, a clove of garlic, and sometimes some salt/pepper.

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Old 04-02-2007, 09:19 PM   #12
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Quote:
Originally Posted by Glibbidy
To keep the stuff from totally turning brown if it's going to be out for awhile, toss the pits back in, and amaze everyone with your mad skillz cuz the guac stays bright green!
Beat me to it.

Ill have to pass this one along. We are all big fans of guac, homemade especially.

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Old 04-05-2007, 02:15 AM   #13
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My wife makes it with minced white onion, cilantro, and seasoning. Sometimes some diced tomato makes it in. But honestly, I haven't met many guacamoles that I didn't like.

In Mexico there is a green salsa which is basically the normal salsa verde blended with avocado...spicy, creamy, and freaking delicious on a taco.

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Old 04-05-2007, 02:17 AM   #14
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Quote:
Originally Posted by Glibbidy
To keep the stuff from totally turning brown if it's going to be out for awhile, toss the pits back in, and amaze everyone with your mad skillz cuz the guac stays bright green!
That really works?
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Old 04-05-2007, 04:24 PM   #15
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Quote:
Originally Posted by Dude
That really works?
I'm not sure if the pits really work, so to save leftover Guac we put a thin layer of Sour Cream on top of it.
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Old 04-05-2007, 05:12 PM   #16
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Quote:
Originally Posted by Dude
That really works?
Absolutely! It also works if for some strange reason you don't need a whole avacado (like feeding small children). Leave the unused portion of the avacado intact with the pit, and wrap it in plastic wrap. The pit and the plastic actually blocks the O2 from oxidizing the avacodo or guacamole.

The really interesting part about this is that avacados contain the enzyme polyphenol oxidase which acts on the phenolic compounds in the avacado (turning the stuf brown). It's those darn phenols again!
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Old 04-05-2007, 10:07 PM   #17
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I've read that it isn't so much the fact that it's an avocado pit... it's the fact that you have something in there that limits the exposure of the guac to air.

This guy made two batches. In one he used pits, in the other he used light bulbs - same result.


Personally, I never have leftovers! I make guac all the time and it gets rave reviews:

Chop 5-6 cloves of garlic.
Dice a small tomato - I often use Roma.
Mash 3 or 4 ripe avocados with the above ingredients.
Add a dash of cumin.
Add salt to taste.
Add lemon juice to taste.

The trick, IMHO, is to achieve a proper balance between salt and lemon. I usually squeeze an entire lemon, but you might want to start with 1/2 of one to allow for adjustments.

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Old 04-09-2007, 12:20 AM   #18
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Quote:
Originally Posted by Glibbidy
The cilantro really adds dimension to guac. To keep the stuff from totally turning brown if it's going to be out for awhile, toss the pits back in, and amaze everyone with your mad skillz cuz the guac stays bright green!
exactly, i pretty much make mine the same way as everyones elses. love the cilantro in it!
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Old 04-09-2007, 05:20 AM   #19
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Not a fan of yuckamole. Pico de gallo however....goes on EVERYTHING. Simple recipe:

1 Chopped tomatoe (Hot House or homegrown. Slicer tomatoes have no flavor)
1/2-3/4 Chopped white onion
2-3 large jalapenos (de-seeded and finely chopped)
Fresh chopped cilantro to taste
Juice from 1 lime

Chop all ingredients and combine in a bowl, then squeeze the lime onto it and mix well.

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Old 04-09-2007, 06:13 AM   #20
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Quote:
Originally Posted by Baron von BeeGee

In Mexico there is a green salsa which is basically the normal salsa verde blended with avocado...spicy, creamy, and freaking delicious on a taco.
Mexico Version
Guacamole in a Molcajete

2 ripe avocados
6 tomatillos (little green tomatoes)
2 cloves of garlic
1 onion
2 tablespoons of cilantro
serrano chili as desired
salt

Toast the chilis and tomatillos. Grind up the garlic in a molcajete with the salt and chilis. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Once well ground, add the tomatillos, avocados and grind a little more. To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.

for the americanized version that i tasted in houston texas at Ruchi's, they substitute the tomatillos for salsa verde(green salsa)
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Last edited by teacup13; 04-09-2007 at 06:15 AM.
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