Guacamole; 3 Questions

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!

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!

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.

Garlic, Onions, and Lime Juice. Smothered on steak! Awesome.

avocado, tomato, onion, jalapeno, lime zest, lime juice, fresh cilantro, black pepper, salt, cumin.

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!