Andy wrote:
> Becca,
>
> That's about a spittin' image of my recipe!
>
> Roma is the best for the most pulp, fewest seeds. 1/3 large, fine minced,
> per large avo.
>
> Use fine-minced red onion, imho. 1 tablespoon per large avo.
>
> Nods to lime juice! Lemon is SO wrong.
>
> Glad they didn't include jalapenos, etc. Guac is, as long as I've known,
> meant as a cool dip.
>
> I'd add, let chill for at least one hour in the fridge to "let it all get
> together."
>
> Best,
>
> Andy

Andy, I made guacamole the day before Thanksgiving and the onion was way
too strong, IMO. A red onion would have been much better than the one I
used.


Becca