No mayonnaise. Add lemon or lime juice to keep it from turning brown.
I have to ask, do you like your guac blended, mashed, small chunks, or large chunks? Are you using as a dip, a condiment, or a topping?
i like it a little chunky - i want the crunch of the tomatoes and onions
i made it last night with tomato, onion, jalapeno, garlic, lime juice and salt and pepper...i forgot the cilantro which was a bummer
but it still came out pretty good. But I've had much better at friends house, maybe I didn't get the proportions right
and
mmphotos - credit where credit is due
yum!
also a lot of those ingredients make for a great salsa as well, just need some peppers (green, red, yellow, and orange)
I was just looking up a recipe for pico de gallo and it seemed like the exact same thing minus the avacado
keep it simple: good, ripe avocados (Hass), lime juice, garlic, onion and perhaps a dash of homemade salsa for balance...
mostly just good avoacadoes, lightly seasoned...
avocadoes...hehehe
now psyched to give it another try
sure does but it's a secret...
might be willing to share... &maybe*
chipotle pepper powder, I hadn't heard that one before
germaine I'll pay you ONE MILLION DOLLARS (spoken like Dr. Evil!)
I make awesome guacamole, I think cause I make it simple and leave everything in chunks rather than mashing it to baby food.
chop avocado, dice shallot/onion & garlic, about 1/2 tsp of fresh chopped jalapeno OR 1 tbsp of fresh chopped cilantro, fresh squeezed
lime, salt and pepper...oh and of course chopped tomato
My guac is tailored to the crowd I'm entertaining and it's use. When used as a condiment, it gets put in the blender. When used as a
topping, it gets done in larger chunks and maintains texture. As a dip, I use a food processor to get it in between the two.
sounds good. simple is good
heh... I wouldn't make you pay...
but do take donations....
I'll send it your way once I get to a place where I can grab it...