"Roger Hinson" > wrote in message
...
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.
> Roger

I give you high marks for not using a detested abbreviation for guacamole. I
can't support the use of lemon juice instead of lime juice though. ;-) Here
is my favorite simple recipe.

Charlie

GUACAMOLE

Recipe by: Charlie
Adapted from: California Avocado Board

2 ripe avocados
3 tbs. fresh Mexican lime juice ( or regular lime)
1/2 cup small-diced onion
3 tbs. small-chopped tomato
1/2 tsp. salt
3 tbs. minced cilantro

Mash avocado pulp with lemon juice but not too smooth. Combine with
remaining ingredients and mix well. Serve immediately.

Just wondering, what's your favorite way to make guacamole? Me, I'm
pretty simple, just very ripe avocados mashed with some salt and a
squirt of lemon juice, some fresh fried corn chips and I'm happy.
Roger

Charles Gifford wrote:
> "Roger Hinson" > wrote in message
> ...
>
>>Just wondering, what's your favorite way to make guacamole? Me, I'm
>>pretty simple, just very ripe avocados mashed with some salt and a
>>squirt of lemon juice, some fresh fried corn chips and I'm happy.
>>Roger
>
>
> I give you high marks for not using a detested abbreviation for guacamole. I
> can't support the use of lemon juice instead of lime juice though. ;-) Here
> is my favorite simple recipe.
>
> Charlie
>
> GUACAMOLE
>
> Recipe by: Charlie
> Adapted from: California Avocado Board
>
> 2 ripe avocados
> 3 tbs. fresh Mexican lime juice ( or regular lime)
> 1/2 cup small-diced onion
> 3 tbs. small-chopped tomato
> 1/2 tsp. salt
> 3 tbs. minced cilantro
>
> Mash avocado pulp with lemon juice but not too smooth. Combine with
> remaining ingredients and mix well. Serve immediately.
>
>


Hmmm, CHarlie, what happened:

> I can't support the use of lemon juice instead of lime juice though.

> 3 tbs. fresh Mexican lime juice ( or regular lime)

> Mash avocado pulp with lemon juice but not too smooth.


???


Must have had lemons on your mind.

Me? I would add a clove or two of garlic smashed up in a touch of olive
oil with the salt.


jim

"Roger Hinson" > wrote in message
...
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.
> Roger

Here is my rendition. Goes great with warm tortilla chips.

Guacamole

2 medium ripe avocados
1 medium tomato, chopped
1 small onion, chopped
2 tablespoons lime juice
1 teaspoon Habanero pepper sauce
1/2 teaspoon salt

Remove the pits and scoop out the pulp.
In medium bowl, mash the pulp, but leave it partially chunky.
Add tomato, onion, lime juice, Habanero pepper sauce and salt.
Mix until well blended.
Cover; refrigerate 2 hours to blend flavors.
Serve with fresh tortilla chips.

Makes about 2 cups.
--
Old Magic 1

"Roger Hinson" > wrote in message
...
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.
> Roger

Szechuan Guacamole
Makes about 1 cup

1 large ripe avocado, pitted and peeled
1 clove garlic, minced or pressed
1/2 teaspoon minced ginger
1/4 teaspoon five-spice powder
1/4 to 1/2 teaspoon Szechuan hot bean sauce or

Oriental chili paste
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1 teaspoon lemon juice
2 tablespoons chopped cilantro
salt
1 teaspoon sesame seeds, toasted
2 tablespoons diced tomato or red bell pepper
2 tablespoons finely chopped red onion

Place peeled avocado on a rimmed plate with garlic, ginger, five-spice
powder,
hot bean sauce, sesame oil, soy sauce, lemon juice, and cilantro. Coarsely
mash
avocado with a fork or potato masher, incorporating seasonings. Add salt to
taste. Serve with shrimp chips.


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Old Magic 1

On Sat, 05 Feb 2005 21:34:17 -0800, Roger Hinson
> wrote:

>Just wondering, what's your favorite way to make guacamole? Me, I'm
>pretty simple, just very ripe avocados mashed with some salt and a
>squirt of lemon juice, some fresh fried corn chips and I'm happy.
>Roger

I prefer avocados, salt, lime juice, a little onion, jalapeno pepper,
tomato, and cilantro and fresh chips of course.

Bruce

I'm happy with that as well , but somtimes I over glorify my Guacamole by
adding diced tomatoes , jalapenos , onions and some cilantro...and if I get
a wild hair I'lll add some finely minced extra crispy fried bacon to it ,
and a couple dashes of regular chili powder.
its good, never had a complaint yet ..but I still like my plain old mashed
avacado salt peper and lime/lemon juice too......
Todd




"Roger Hinson" > wrote in message
...
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.
> Roger

Roger Hinson wrote:
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.

About fifty years ago, before most gringos had ever heard of a thing
called "guacamole", my dad would mash a very ripe avocado, smear the
resulting paste onto a slice of bread and sprinkle it with salt and
pepper...

He told me that I wouldn't like it, but that's because he wanted to eat
it all himself...

Nowadays, I mix lots of mayonnaise with ripe avocado to make my avocado
sandwich...

Is that guacamole, or heresy?

In 1953 I was in the Navy and stationed in Hawaii. There was a remote radio
station in the mountains called Mauna Kapu (mountain keepout). The fellow
who worked there asked if we liked avocado's, he said there was a valley
where someone had planted some trees years ago. Four of us hiked into the
valley looking for avocados. We finally saw a few scattered on the ground
and while we were picking them up we noticed something round and bigger than
a grapefruit. It was huge avocados falling from trees so big that we
couldn't even climb them. The ones on the ground were broken open from the
force of the fall. We looked around and finally found a tree with a fork
eight feet from the ground. Three of us were able to lift one fellow so he
could get in the tree. He scooted out on a limb and started dropping
avocados down to us. They came down with such force we were barely able to
catch them. They were so big one person could only carry about four. We
loaded up and went back to the base where we lived. One fellow said he
didn't like avocados and asked me if I wanted his. I said sure and took him
in the house, and cut one open. The seed was about the size of a regular
avocado surrounded by beautiful meat. I mashed some up put it on a slice of
bread with a little salt and pepper and told him to try it. One bite and he
changed is mind about avocados. I had talked myself out of four of the most
beautiful avocados I have ever seen.
Ernie

"Jim Lane" > wrote in message
...
>
>
> Must have had lemons on your mind.
>
> Me? I would add a clove or two of garlic smashed up in a touch of olive
> oil with the salt.
>
>
> jim

Haa! Thanks Jim. You are almost certainly right about lemons on my mind! How
embarrassing. <grin>

Charlie

Guacamole:

2 medium ripe avocados
2 tablespoons salsa or 1 tomato chopped
1/2 small onion, chopped
2 cloves garlic
2 tablespoons lime juice
1/4 bunch cilantro
1 tsp Mexican oregano
1 tsp cumin
1 tsp coriander
green olives - sliced




"Roger Hinson" > wrote in message
...
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.
> Roger

I agree with the general recipe ideas being given here.
In Phoenix, AZ I ate at the Barrio Cafe where the
waitress made my guacamole at the tableside from
scratch. She added one ingredient that no one has
mention here yet -- for 1 avocado, a tablespoonful
of pomegranate seeds. It was exquisite.
Sincerely yours,
Edward Warren

"Roger Hinson" > wrote in message
...
> Just wondering, what's your favorite way to make guacamole? Me, I'm
> pretty simple, just very ripe avocados mashed with some salt and a
> squirt of lemon juice, some fresh fried corn chips and I'm happy.
> Roger

"Dr. Edward Warren" > wrote in message
...
>I agree with the general recipe ideas being given here.
> In Phoenix, AZ I ate at the Barrio Cafe where the
> waitress made my guacamole at the tableside from
> scratch. She added one ingredient that no one has
> mention here yet -- for 1 avocado, a tablespoonful
> of pomegranate seeds. It was exquisite.
> Sincerely yours,
> Edward Warren

Interesting,
Did she just smash the seeds and remove them or leave them whole for you to
deal with?
Ernie

"Ernie" > wrote in message
m...
>
> "Dr. Edward Warren" > wrote in message
> ...
> >I agree with the general recipe ideas being given here.
> > In Phoenix, AZ I ate at the Barrio Cafe where the
> > waitress made my guacamole at the tableside from
> > scratch. She added one ingredient that no one has
> > mention here yet -- for 1 avocado, a tablespoonful
> > of pomegranate seeds. It was exquisite.
> > Sincerely yours,
> > Edward Warren
>
> Interesting,
> Did she just smash the seeds and remove them or leave them whole for you
to
> deal with?
> Ernie


The seeds were added whole and eaten whole in the dish. They provided a
lovely flavor and a crunch to the guacamole. There is a lot of
misunderstanding
about pomegranates. The edible part is the small sacks containing the juice
and the seeds. Both are edible. The white pulp in between is generally
discarded.
Sincerely yours,
Edward Warren

"Dr. Edward Warren" > wrote in message
...
> The seeds were added whole and eaten whole in the dish. They provided a
> lovely flavor and a crunch to the guacamole. There is a lot of
> misunderstanding
> about pomegranates. The edible part is the small sacks containing the
> juice
> and the seeds. Both are edible. The white pulp in between is generally
> discarded.
> Sincerely yours,
> Edward Warren

I used to eat pomegranites as a kid, but we just chewed them up for the
tasty juice and spit out the hard seeds.
As to the white pulp in between, it was too bitter to eat.
Ernie

>
> "Ernie" > wrote in message
> m...
> >
> > "Dr. Edward Warren" > wrote in message
> > ...
> > >I agree with the general recipe ideas being given here.
> > > In Phoenix, AZ I ate at the Barrio Cafe where the
> > > waitress made my guacamole at the tableside from
> > > scratch. She added one ingredient that no one has
> > > mention here yet -- for 1 avocado, a tablespoonful
> > > of pomegranate seeds. It was exquisite.
> > > Sincerely yours,
> > > Edward Warren
> >
> > Interesting,
> > Did she just smash the seeds and remove them or leave them whole for you
> to
> > deal with?
> > Ernie
>
>
> The seeds were added whole and eaten whole in the dish. They provided a
> lovely flavor and a crunch to the guacamole. There is a lot of
> misunderstanding
> about pomegranates. The edible part is the small sacks containing the
juice
> and the seeds. Both are edible. The white pulp in between is generally
> discarded.
> Sincerely yours,
> Edward Warren

Crunch? I guess so. I hope they warn people with bridgework ahead of time.
It would be like biting into a peanut butter sandwich that they hadn't
bothered shelling the peanuts first.

Doesn't sound appetizing to me, sorry.

chula

"Chula" > schreef in bericht ...
> >
>> "Ernie" > wrote in message
>> m...
>> >
>> > "Dr. Edward Warren" > wrote in message
>> > ...
>> > >I agree with the general recipe ideas being given here.
>> > > In Phoenix, AZ I ate at the Barrio Cafe where the
>> > > waitress made my guacamole at the tableside from
>> > > scratch. She added one ingredient that no one has
>> > > mention here yet -- for 1 avocado, a tablespoonful
>> > > of pomegranate seeds. It was exquisite.
>> > > Sincerely yours,
>> > > Edward Warren
>> >
>> > Interesting,
>> > Did she just smash the seeds and remove them or leave them whole for
>> > you
>> to
>> > deal with?
>> > Ernie
>>
>>
>> The seeds were added whole and eaten whole in the dish. They provided a
>> lovely flavor and a crunch to the guacamole. There is a lot of
>> misunderstanding
>> about pomegranates. The edible part is the small sacks containing the
> juice
>> and the seeds. Both are edible. The white pulp in between is generally
>> discarded.
>> Sincerely yours,
>> Edward Warren
>
> Crunch? I guess so. I hope they warn people with bridgework ahead of
> time.
> It would be like biting into a peanut butter sandwich that they hadn't
> bothered shelling the peanuts first.
>
> Doesn't sound appetizing to me, sorry.
>
> chula


strange recipe, never seen it and doesn't sound appetizing either

jl from mexico