A Conversation for Avocado Salsa

Guacamole

Post 1

SchrEck Inc.

I know this avocado dip under the name of "Guacamole". While I totally agree with the ingredients and the way of making it, I would recommend to let it draw in the fridge for at least a day before consumption. That way, the ingredients gather each others flavour.


Guacamole

Post 2

Blatherskite the Mugwump - Bandwidth Bandit

One cannot understate the value of citrus in guacamole (can we get this title changed? Guacamole is sooo much more appropriate). If you want to leave out the lime and stuff, you still must, at a minimum, include some lemon juice. Avocado turns brown and nasty very quickly when exposed to air, and the citric acid acts as a natural preservative.


Guacamole

Post 3

Lanc - GURU and ACE

Kudos to the chef…

I have used similar receipts for many years. Your tastes are outstanding and comprehensive. The smooth hass avocado taste, with the burnt chili and orange complementing the cilantro and onions. Pass the cervesa or bring on the margaritas. Hot stone ground chips are a must…

Excellent on any Saturday night or afternoon get together.


Guacamole

Post 4

Chance

Actually, this isn't really a guacamole. Most guacamoles I know involve more tomatos and onions and less citrus and chiles. My guacamole recipie is an avocado, a tomato, a red onion, cilantro, half a lime's juice. Slice, stir, mash in the avocado and you're done.


Guacamole

Post 5

Blatherskite the Mugwump - Bandwidth Bandit

There are about as many ways to make guacamole as there are ways to make chili, but just because it lacks red beans doesn't mean it isn't chili. If it's hot and has avocado, it's guacamole.


Guacamole

Post 6

Chance

We have several mexican resteraunts out here in Tucson that have an avocado salsa and guacamole on the menu. There really is quite a difference. Avocado is really too useful a fruit to be restricted to guacamole.


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Guacamole

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