Guest guest Posted August 22, 2008 Report Share Posted August 22, 2008 It's not much of a recipe. Cut open an avocado, remove pit, get flesh out and into a bowl. Smash it up well with a fork. If it resists, leave a few chunks and say you meant it to be that way. Put in some kosher salt and some bottled lime juice. Mix it up with the fork. That's it. It usually ends up in what we call a guaca-bento, which is a food carrier with the guacamole, a small container of salsa, a small container of chopped tomato with a bit of chopped onion in the bottom, and a bunch of tortilla chips. DH takes it to work sometimes when he has the overnight shift and says it is sustaining. No matter how I try to keep air away from the guacamole (current method is packed against side of container and cover with plastic wrap), it turns color a bit before he gets to eat it six to eight hours later, but he says at 4am he doesn't care and it still tastes good. -ginger , Cassie Dixon <roxy87cabriolet wrote: > > What guacamole recipe do you use? > > Cassie > " life's a garden, dig it! " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2008 Report Share Posted August 22, 2008 To keep guacomole from going brown, just put the avocado stone in the middle of the dish. Obviously do it visibly so that noone eats it! Rebecca (Edinburgh) On Behalf Of matildalucet 22 August 2008 14:23 Ginger Re: Tastes We Don't Like It's not much of a recipe. Cut open an avocado, remove pit, get flesh out and into a bowl. Smash it up well with a fork. If it resists, leave a few chunks and say you meant it to be that way. Put in some kosher salt and some bottled lime juice. Mix it up with the fork. That's it. It usually ends up in what we call a guaca-bento, which is a food carrier with the guacamole, a small container of salsa, a small container of chopped tomato with a bit of chopped onion in the bottom, and a bunch of tortilla chips. DH takes it to work sometimes when he has the overnight shift and says it is sustaining. No matter how I try to keep air away from the guacamole (current method is packed against side of container and cover with plastic wrap), it turns color a bit before he gets to eat it six to eight hours later, but he says at 4am he doesn't care and it still tastes good. -ginger , Cassie Dixon <roxy87cabriolet wrote: > > What guacamole recipe do you use? > > Cassie > " life's a garden, dig it! " --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2008 Report Share Posted August 22, 2008 My daughter likes " cado " , but not guacamole. I like both, but prefer guac, so I try different methods to have her try. Sounds good to me. I never thought to layer the onions and salsa... Sounds like a good layer dip- adding chopped olives (daughter will eat cans of black olives!) and maybe sprinkle of cilantro on top. Yum! I wish this tropical storm would hurry up so I can get to the store. Cassie " life's a garden, dig it! " Sent from my iPhone On Aug 22, 2008, at 9:22 AM, " matildalucet " <matildalucet wrote: It's not much of a recipe. Cut open an avocado, remove pit, get flesh out and into a bowl. Smash it up well with a fork. If it resists, leave a few chunks and say you meant it to be that way. Put in some kosher salt and some bottled lime juice. Mix it up with the fork. That's it. It usually ends up in what we call a guaca-bento, which is a food carrier with the guacamole, a small container of salsa, a small container of chopped tomato with a bit of chopped onion in the bottom, and a bunch of tortilla chips. DH takes it to work sometimes when he has the overnight shift and says it is sustaining. No matter how I try to keep air away from the guacamole (current method is packed against side of container and cover with plastic wrap), it turns color a bit before he gets to eat it six to eight hours later, but he says at 4am he doesn't care and it still tastes good. -ginger , Cassie Dixon <roxy87cabriolet wrote: > > What guacamole recipe do you use? > > Cassie > " life's a garden, dig it! " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2008 Report Share Posted August 22, 2008 I add some fresh tomato or tomatilla's to my guac, jalapeno's sometimes too. Pam It's not much of a recipe. Cut open an avocado, remove pit, get flesh out and into a bowl. Smash it up well with a fork. If it resists, leave a few chunks and say you meant it to be that way. Put in some kosher salt and some bottled lime juice. Mix it up with the fork. That's it. Recent Activity * 60 New Members * 7 New FilesVisit Your Group New business? Get new customers. List your web site in Search. Biz Resources Y! Small Business Articles, tools, forms, and more. Cat Groups on discuss everything related to cats. .. Quote Link to comment Share on other sites More sharing options...
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