gino@sdchema.UUCP (Eugene G. Youngerman) (01/24/85)
I tried to mail this It came back. Beth: I also adore guacamole. there are many ways to make it Some work well, and some not so well. Depending on how hot you like it. My favorite usually starts with homemade salsa. If you want I will send you a recipe for this, but you can buy some pretty good versions. My favorite is La Victoria. Try to buy a brand with lots of chopped vegetables, and not just spicy pureed tomato paste. Anyway, I usualy use 1 avocado. It is ripe, if it is soft. If it is hard, it ain't ripe. Brown is not a good color, yellow and green are good colors (for the meat) the skin can be anywhere from green to black. More info on ripening avos is yours for the asking. Peel, pit and mash the avocado (If the mashing ain't easy,it ain't ripe). Add some Lawry's salt, and some salsa. The first some means shake some on, and the second some means about two tablespoons. If you like, you can eat it this way. If you like it creamier, a little mayonnaise, or a little sour cream will make it smoother, and lighter, allthough they each will impart their own flavor. A little lemon juice (one teaspoon) is good and will keep it from turning brown in the refrigerator (In my house that doesn't matter, one avo worth of guac does not last till nighttime) An added bonus is a chopped (about 1/2 by 1/2 inch pieces) tomato. Cumin (about 1/2 tsp) will also impart a good flavor. As you can see, guacamole does not require a recipe. Guac is an adventure. Experiment...Have fun...Enjoy Or as my mother (and grandmother) would say: Ess, Ess, Mein Kind I am GINO