Julie Bove wrote:
> "Alice Faber" > wrote in message
> ...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> I can not stand avocados or anything with them in it. It's a texture
>>> thing.
>>> But for some reason, Angela has recently decided that she REALLY likes
>>> guacamole. She wanted some at home so we bought some at the store. I
>>> can't
>>> remember the brand, but it was two plastic bags that came in a cardboard
>>> box. She said it was disgusting.
>>>
>>> I know it is easy to make at home but in looking up recipes, I became
>>> confused. Some were as easy as mashing up an avocado and mixing it with
>>> salsa and some were more complicated. So what kind is the good kind?
>>> What
>>> do you put in yours/
>> Well, the mashed up *ripe* avocado is key. I would use chopped tomato
>> and onion, a clove of garlic (pressed, of course), some chopped jalapeño
>> slices, and a little lime juice. If I'm feeling lazy, I just mix the
>> mashed avocado with a little salsa.
>>
>> I've had restaurant versions that are very smooth and even in texture,
>> and versions that are quite chunky. Ask her which she prefers.
>
> The stuff she has been getting (two different restaurants) has obvious
> chunks of tomato in it, so I don't think it's all that smooth. Thanks!
>
>
no, Julie

does Angela want the avocado mashed smooth? the salsa or diced tomatoed
and onions ARE bulky, but the Avocado can be mashed different ways