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Old 05-20-2012, 05:04 PM   #11
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Originally Posted by Soma View Post
Help!...just about to use up two over-ripe avacadoes, mashed them up, added chili powder, salt, cumin....but found out I have no lemons or limes, nor juice of either. I do have oranges and grapefruits, and rice wine vinegar.....

any suggestions?
The orange or grapefruit juice would add a nice dimension of flavor.
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Old 05-20-2012, 05:04 PM   #12
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You don't have to have any citrus. You can mash them and a little salsa to make it real simple.

If you put the whole seeds back in quac it will keep it from turning brown.
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Old 05-20-2012, 08:23 PM   #13
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There are so many variations of guacamole that it's almost impossible to pin down. One thing for sure, you need avocados in it! After that the recipes become varied. It can be as simple as mashed avocados with some garlic powder and salt. Garlic salt becomes problematic because the garlic:salt ratio is fixed, and usually too heavy on the salt not the garlic. Better to add them separately.

As I'm typing this I've just returned from the supermarket where avocados were on sale, so I've thrown together a quick guacamole: avocados, crushed chili pepper, garlic powder, salt. I would add many more ingredients if I had them but I don't. Lime juice and cilantro would have been nice.

I would have posted my recipe if I had an official one but I don't. I make mine differently every time, depending on what I've got on hand or what I bought. So instead I'll post Piioneer Woman's guacamole recipe because hers looks like a good one:

Quote:
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
_____
FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Lime Juice
Salt To Taste

(full recipe here)
Directions: Make the pico de gallo, add an appropriate amount of it to your mashed avocados. You decide how much to add. IMO the lime juice is a very important ingredient!

In her book she makes the point that to make pico de gallo you need approximately equal amounts of chopped tomatoes, chopped onions and chopped cilantro. Then add heat (chopped jalapenos) according to your hotness preferences.

The only remaining problem, what to serve with it? Once again the possibilities are too limitless to list them. I've been eating mine on pita crackers and I've just added some potato chips to the plate. The only question left: will I be satisfied with 1/4 of an avocado or will I make more?
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Old 05-20-2012, 08:34 PM   #14
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I agree with you greg on the variations. Especially here in CA.

A few of the non traditionals things I have tried have been;

Corn kernels
Chopped black olives
Chopped radish
Rosemary
Fruit or cactus leaves
sour cream-This IS non traditional but a good way to stretch in a pinch
Cumin-way good!
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Old 05-20-2012, 09:06 PM   #15
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Oh yeah, I use cumin ("comino") too, a very Latino spice.

Adding sour cream or mayonnaise to guacamole is not traditional, but it is traditional to serve sour cream or "queso fresco" (fresh cheese) with Mexican dishes, along side with guacamole.

Cumin is crazy good! Now that you mentioned it I'll be sorry if I have some and didn't add it. I'm moving on to the serving dinner phase as I type, I didn't make any more guacamole.

A lot of people criticize avocados as having too much fat. I counter, we have become obsessed with low fat foods. Avocados have a good kind of fat. The common dietary sin is eating too much starchy food, not too much fat. Fat doesn't make you fat, it's starch that makes you fat. Starch goes right into your blood stream and gets stored as fat. The fat you consume continues on to your intestines where it is destined for slower metabolizing and can be used as required instead of must be stored when it hits your blood stream. Oops, better get off my soap box!


Oh, and #1 avocado secret: Do not refrigerate them! Store avocados even ones that have been partially cut at room temperature. The refrigerator ruins them. Wrap them in plastic as well as possible to prevent oxidization. A drizzle of lime juice can also prevent oxidization.
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Old 05-20-2012, 09:20 PM   #16
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I keep mine on the counter and have NEVER had a extra half! The good fat helps lower your cholesterol and the bad fats. Nuts are the same way. I bet pine nuts would work in Quac! BRB!
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Old 05-20-2012, 10:48 PM   #17
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Originally Posted by 4meandthem View Post
I keep mine on the counter and have NEVER had a extra half! The good fat helps lower your cholesterol and the bad fats. Nuts are the same way. I bet pine nuts would work in Quac! BRB!
True, there is never leftover avocado. As a matter of fact we have to buy two, one for each. For some reason we cannot share.
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Old 05-20-2012, 11:12 PM   #18
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Quote:
Originally Posted by Soma View Post
Help!...just about to use up two over-ripe avacadoes, mashed them up, added chili powder, salt, cumin....but found out I have no lemons or limes, nor juice of either. I do have oranges and grapefruits, and rice wine vinegar.....

any suggestions?
I enjoy it plain sometimes, or with deseeded diced tomatoes.

It's a longshot, but if you have crabmeat, add it to the Guac. Deelish!!!
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Old 05-21-2012, 07:40 AM   #19
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Volcanic Molcajete Aztec Mortar Guacamole

Thank you for the very interesting post on Guacamole varieties ...

Having lived one year in Jalisco and one year in the city of Diego Rivera and Frida Kahlo, the aromas, colors and flavours of guacamole certainly do enchant.

Firstly, I prepare my Guacamole with HASS avocados from Mexico only. I employ an Aztec traditional stone mortar called a Mol ca he te to pound the avocado interior into a chunky paste ...

Taquería de Alamillo, owner Rita Sánchez had taught me to make her Jalisco family guacamole as follows:

2 Hass avocados
1 medium size onion
3 or 4 cloves of garlic minced
1 tblsp Evoo ( mayonnaise is a no no, as it diguises the taste ) Or Avocado Oil from Chile
salt and black pepper
1 Serrano Chili Pepper sliced finely
*** tomato is optional and not employed in Jalisco
1 Aztec Stone Molcajete Mortar with stone Pestle
fresh cilantro minced finely

Pound the ingredients in the Molcajete until all are combined.

Serve with blue corn chips ( warm ), yellow and white ...

Have a Dos Equis Black Beer or other type Mexican Beer.

Experience a palette of colors and a palate of sensations and an imagination to mingle with Mexico´s paradise of colors and tastes.

Margi Cintrano.
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Old 05-21-2012, 10:35 AM   #20
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Easy guacamole, just mash, add a little lemon juice and some chunky salsa.
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