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Old 04-02-2007, 03:44 AM   #1
Willsellout
 
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So I've been making this for a few years. I get asked to bring it pretty much everywhere I go so I figured I'd share with my brethren.

Now I do this all by taste and I encourage you to do the same. The key to this recipe are the ingredients. It is a little labor intensive but well worth it in the end.
Here are the base ingredients; makes enough for a large party:

5 medium avocados- (Make sure they are firm but that they give some when you press on the flesh at the store. They need to be a little firmer because you want them to stand up to the mixing well.)
3 medium tomato's deseeded and chopped
1/2 medium red onion chopped (I've used as much as a whole medium and it was great)
1 Jalapeno diced- (seeded if you don't want it hot!) or any other pepper that you may like.
1/2 tsp cayanne pepper
1/2 tbsp Garlic salt
1 tsp Lawry's seasoned salt
Fresh cracked black pepper(use a lot)
1/2 of a lime's juice(fresh)
Cilantro for garnish

That's it. Mix and taste until you get your desired flavor. All measurements are guestimated.

Another good recipe for mexican dishes is the following

1 medium yellow onion halved and sliced thinly

2 sliced yellow peppers roasted and deseeded (unless you like it really hot)
Juice of 4 lemons (fresh squeezed)
1 tsp salt
1 tsp pepper

throw this all together in a dish at least one day before the dinner. The longer it sits the better it gets. Keeps for up to 5 days. this is great on Fajitas or Carne Asada; just spoon it on!


Dan
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Old 04-02-2007, 01:31 PM   #2
Pedro-
 
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my mouth is watering.
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Old 04-02-2007, 01:37 PM   #3
krispy d
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MMMmmm Love the fresh guac! that is very similar to my recipe but I use a nice dose of cumin as well. It gives it a very authentic mexi flavor! serve with some fresh still warm corn tortilla chips hot out of the fryer with a little salt.

drool...

HHmm. I might do mexican tonight. shredded chicken enchiladas with verde green chili sauce. Dear lord why is it only 9:30 in the morning and not 5:00 PM so I could start cooking...
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Old 04-02-2007, 03:56 PM   #4
Willsellout
 
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cumin would be a good addition. This is a great base recipe..you fine tune it to your tastes like a good beer recipe and you are set to go.

Another use for the lemon pepper salsa is to use it for ceviche. Throw a good whitefish , I use tuna, and let it sit for a day or so and devour!



Dan
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Old 04-02-2007, 04:18 PM   #5
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My Guac consists of mashed up avocado and salt. Why dilute perfection?
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Old 04-02-2007, 04:32 PM   #6
krispy d
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Quote:
Originally Posted by God Emporer BillyBrew
My Guac consists of mashed up avocado and salt. Why dilute perfection?
that is good too but it's not guac. It's mashed avacado and salt.
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Old 04-02-2007, 05:38 PM   #7
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Quote:
Originally Posted by krispy d
that is good too but it's not guac. It's mashed avacado and salt.
Yeah, I know. Just making the point that plain avocado and salt make a dang good dip.
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Old 04-02-2007, 06:40 PM   #8
Willsellout
 
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Quote:
Originally Posted by God Emporer BillyBrew
Yeah, I know. Just making the point that plain avocado and salt make a dang good dip.
Avocado and about anything make a good dip
I mash it up and spread it on bread to use instead of mayo on my sandwiches. growing up in Socal, you really have to love the avocado...it's in everything in California.



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Old 04-02-2007, 07:26 PM   #9
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Mine is similar, but i chop 2 cloves of garlic and about 2/3s bunch of cilantro and blend it all in there . Freaking GREAT!
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Old 04-02-2007, 07:45 PM   #10
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Quote:
Originally Posted by Reverend JC
Mine is similar, but i chop 2 cloves of garlic and about 2/3s bunch of cilantro and blend it all in there . Freaking GREAT!
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!

 
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