Love Love Love guacamole. Does anyone know any good places in PA that make fresh guacamole right in front of you? I really want to go to a restaurant that does that sometime.
Anyway, I made guacamole again and it was awesome. Which is good to know, because I've had some not-so-great guacamole experiences in the past.
I used 4 avocados, fresh lime juice, chopped onions, chopped tomatoes, cilantro, a little bit of spice and a guacamole mix packet. Any other suggestions? What do you use to make your guac!?!?!
Check out these fabulous pictures. My sister-in-law let me use her camera, which is obviously a lot nicer than mine. :-)
Showed those avocados whose boss!
Added a little paprika to give it some kick
Deliciousness.
I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!
1 comment:
Yo, this is Jinwoo, your old classmate from whatever horrible math course we had together in high school.
My suggestion for guac is to use red onions instead of white or yellow onions. You do have to go lightly with the reds though, as they have a sharper onion flavor.
I also toss in some finely minced jalapeno peppers. How much you use will vary on your taste for heat, and how hot your particular peppers happen to be.
I don't use extra spices other than cilantro (LOTS of cilantro), salt and pepper. I go light on the lime juice, which I think can overwhelm the delicate avocado flavor.
Finally, I don't mash up the guac too much. It's just a matter of taste, but I prefer a bit of a chunkier, rather than a smoother texture.
And of course, ya gotta eat is IMMEDIATELY, as avocado browns very quickly when it's left out. But eating guac quickly usually isn't a problem.
Hope things are going well!
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