On Oct 17, 5:53*pm, sf > wrote:
> On Mon, 17 Oct 2011 14:14:13 -0700, Ken Blake >
> wrote:
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> > On Mon, 17 Oct 2011 13:23:37 -0700, sf > wrote:
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> > > On Mon, 17 Oct 2011 06:49:57 -0700 (PDT), Robert Pedersen
> > > > wrote:
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> > > > A couple of the local Mexican restaurants here have an avocado salsa
> > > > available. It is a puree with no chunks, thin like commercial non-
> > > > chunky taco sauce, and quite spicy. I love it - creamy and hot at the
> > > > same time. Does this sound familiar, and can you point me at a recipe?
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> > > It's call guacamole.
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> > Maybe, but note that he says "thin" and "quite spicy." There are
> > exceptions, of course, but most guacamole falls into neither of those
> > categories.
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> Who knows what he meant. *Maybe he should look up salsa verde recipes.
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> --
> All you need is love. But a little chocolate now and then doesn't hurt.

If I knew what I meant, I wouldn't need to ask. I've read that in
Mexico, guacamole is often more of a sauce than a dip: if so, what I'm
talking about my well be a guacamole. But it's certain that the
guacamole I'm familiar with isn't much like the thin, smooth sauce I'm
trying to track down. I appreciate the responses.