rew@cbosgd.UUCP (Bob Warren) (11/16/83)
Guacamole (or Avocado Dip)
Ingredients:
2 avocados
juice of 1 lime
2-3 whole green onions, chopped
2-3 tsp green chilis, chopped
1/2 tsp cilantro
1/2 tsp salt
dash of tabasco OR
1/4 tsp jalapeno peppers, chopped OR
1/2 tsp salsa OR
1/2 tsp taco sauce ...
Commentary & Assembly:
Pick avocados that are ripe -- give them a good squeeze with your
thumb. If they dent nicely, they're ripe. The black, pebbly kind from
CA are best but the shiny green ones from FL are ok, too.
Cut them in half lengthwise, around the pit, and pull apart.
Flick out the pit and spoon out the avocado (much easier than
peeling them). Mash the avocados (I use a pastry blender for this, it's
faster than a fork.) then add the remaining ingredients.
Adjust the chilis and hot peppers to taste (since there is no
such thing as a standard avocado you get different amounts of bland
avocado to balance).
You can make your own chips easily from the ready-made tortillas
available even here in Columbus, OH. Just cut them into eighths,
toss them briefly into hot oil and put on paper towels to dry.
Aside from tasting better, they don't come coated in salt, so
you get to taste your guacamole unadulterated. Tortillas are
also easy to make from scratch but you can't always find masa.
Bob Warren
cbosgd!rewrcl@tellab1.UUCP (Ron Lewen) (05/25/84)
The recent deluge of old articles contained at least two recipes for guacamole. After reviewing them, I felt compelled to share mine, since it differed significantly from both. This is out of a New Mexican cookbook I found years ago, and is the best guacamole recipe I have found. Guacamole Ingredients 2 avocados, mashed 1 tomato, peeled, seeded and chopped 1/4 cup sour cream 2 teaspoons salt 1 fresh green chili, peeled and chopped, or 1 tablespoon canned chopped green chili 1 garlic clove, minced 2 tablespoons lemon or lime juice 2 tablespoons onion, chopped 1/8 teaspoon Tobasco corn chips Preparation Mix all the ingredients, cover and chill. Serve with chips. Note: The amount of chilis and Tobasco can be varied according to individual taste. -- Ron Lewen ....ihnp4!tellab1!rcl <---------------------------------------------------------------->
llfe@hound.UUCP (L.FENG) (01/16/85)
Usually, California avacados are dark green and bumpy, they are available in the summer here in NJ. In the winter, the light green, smooth ones are from Florida. -- From the lunch hour of hound!llfe.