Guacamole; 3 Questions

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Replies

  • crissykclai
    crissykclai Posts: 20
    Here's my fave recipe:

    1 whole Avocado, diced
    ½ cups Sweet White Corn
    ½ whole Red Bell Pepper, Diced
    ¼ cups Black Beans
    ¼ cups Jicama, Diced
    ½ cups Onion, Diced
    ½ teaspoons Salt
    1 whole Serrano Pepper, Diced
    Handful Of Cilantro, Chopped
    ½ whole Lime, Juiced

    I could eat guacamole everyday and frequently do, I just skip the chips. Right before I store leftovers I add a little extra lime juice, give it a good stir, add back in the pit and use press and seal that you press down firmly directly onto the guacamole. Works like a charm.

    Not sure how much you can safely eat, but avocados are full of healthy goodness. Enjoy!
  • graceylou222
    graceylou222 Posts: 198 Member
    Avocado
    Onion
    Hot pepper
    Tomato
    Cilantro
    salt and pepper

    I had this recipe this past weekend on a tortilla with some grilled steak! It was amazing.
  • Qarol
    Qarol Posts: 6,171 Member
    I like it when someone else makes it for me...and what is this brown you speak of?

    I forget the 3rd question because now I want to eat nothing but guac for the rest of the day!
  • BEERRUNNER
    BEERRUNNER Posts: 3,046 Member
    Avocado
    Onion
    Hot pepper
    Tomato
    Cilantro
    salt and pepper

    I had this recipe this past weekend on a tortilla with some grilled steak! It was amazing.

    ^^^ oh yeah on a steak taco its heavenly!!!!!
  • EvanKeel
    EvanKeel Posts: 1,903 Member
    Avocado
    Pico de gallo (pre done because I'm lazy)
    Lime juice
    Salt.

    Combine in a bowl with whatever implement of destruction most suits you. I find that a pastry cutter works well.

    I wouldn't know how to keep it from going brown because it never lasts that long.
  • california_peach
    california_peach Posts: 1,809 Member
    Left over guacamole? what's that?
  • shutterbug282
    shutterbug282 Posts: 588 Member
    Garlic, Onions, and Lime Juice. Smothered on steak! Awesome. :D
  • DrBorkBork
    DrBorkBork Posts: 4,099 Member
    1) What is your favorite guacamole recipe?

    2) What methods of guacamole storage/preservation have you found to be effective in combating The Brown?

    3) How much guacamole can one reasonably consume in a single day on a 40/30/30 diet of 1,500-1,600 allotted daily calories? ;)


    Why yes, I do have a craving. ;)

    1 avocado, juice of 1 lime, cilantro, olive oil. Mash & eat!
  • bcattoes
    bcattoes Posts: 17,299 Member
    avocado, tomato, onion, jalapeno, lime zest, lime juice, fresh cilantro, black pepper, salt, cumin.
  • RivenV
    RivenV Posts: 1,667 Member
    Everyone else has all such interesting and varied recipes!

    My recipe:
    1 avocado, smashed but not smooth
    A couple tablespoons of salsa, preferably homemade... but any port in a storm, eh?
    Squeeze of lime and a dash of pepper.

    ... Tada!

    The most effective way I've found for keeping The Brown at bay is, 1) leave the pit in with the guac. and 2) apply seran-wrap directly to the guac. Or... you could just make smaller batches that you feel good about eating within about 24 hours. Nothing can stop The Brown Tide for long...
  • Briargrey
    Briargrey Posts: 498 Member
    I don't bother to store them -- it's hard to get all the oxygen out so you don't go brown, and the other methods introduce different flavour that I don't always want. Plus -- avocados!

    Quick method: I just take 1 ripe avocado and smush it with a fork, add in some garlic powder, onion powder, chili powder, red pepper, tabasco, and a hint of sea salt and mix it up.

    A fresher take - I might add some minutely diced onions instead of onion powder, and instead of tabasco, I'll add serrano or other hot pepper. If I'm feeling really in the mood, I'll roast them first then dice up and add, plus I'll dice up some fresh garlic and get it browned in some walnut oil, drain and pat, and add that instead of garlic powder.

    Rather than add tomato or sour cream or salsa, etc -- I serve that stuff on the side so people can mix and match according to taste. I've got a rockin' tomatillo salsa that I make sometimes and mixing that with guac and shredded chicken and fresh black beans is to die for! I'll cook up a batch of shredded chicken and a batch of black beans, freeze some of it, and keep some in the fridge also with some brown rice. That way, I can just warm up what I want to eat and not have a bunch of prep time. Just make the fresh guac and voila!
  • rachaelbmh
    rachaelbmh Posts: 54
    I like to mash an avocado then add some jalapeno, green onion, garlic and lime juice. I love using it to dip with veggie sticks or topping chicken.

    I have found that keeping the pit in with the guacamole helps keep it from oxidizing. I'm not sure why it works - but it does!

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