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  1. #1
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    Default Quick and Easy Guacamole

    All the avocado and guacamole talk got me thinking about an easy guacamole recipe. I like easy and good. You can try this at home, kids.

    I made some last avocado harvest and took pics. I'll be making a TON more this season.

    1) Go pick two good avocados and a couple of lemons/limes (here they are a cross breed about the same).




    2) Cut them, scoop the flesh and smash it.




    3) Add 2+/- tbs. fresh lime juice.


    4) Add some chopped jalepenos to taste. Alida (like most Dominicans) doesn't like spicy so I used just 2 big slices.


    5) Add 1/2 cup chunky salsa (I used Tostinos, readily available, medium), 1 tsp. ea. of salt and prepared cilantro. I forgot to take a pic (sorry...)

    6) Add 1/2 cup finely chopped red onion.


    7) Stir well.

    And, voila:


    EXCELLENT, easy guacamole!

    Enjoy!

  2. #2
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    Guac freezes very well as long as there is not too much tomato in it. I press it out in a ziplock and freeze it about a 1/4" thick. Then it only takes a few minutes to thaw when you pull it. You can also prevent browning by putting it into a narrow jar and squeezing some lime juice on top. You still have to refrigerate it though.

    Up here in NY, avacados are going for as high as $1.50 for a single Haas and it's a crap shoot on what's inside.

  3. #3
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    Quote Originally Posted by PeterInBrat View Post
    Up here in NY, avacados are going for as high as $1.50 for a single Haas and it's a crap shoot on what's inside.
    Same here in the Chicago area. Couple a bux for one avocado at the Mexi-mart down the street.
    Pretty on the outside.
    Tasted like play-doh.
    Lawd that guac looks good!

  4. #4
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    If you leave the pit in an used half of an avacado it keeps it from browning. I wonder if that would work if you put it in the bag before freezing?

  5. #5
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    ok,, I make one that is just lime and salt and garlic and avocado..

    This was my first experience with the pilon as a friend taught me that you can just mash the garlic with the skins on and keep adding salt as the skins peel off
    then I add that to the avocados, with lime juice

    and if I am REALLY industrious I will cut up ciltanro
    but I never put in salsa

    salsa to me is another course entirely!

    but yours LOOKS more festive,,

  6. #6
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    Quote Originally Posted by mountainannie View Post
    but yours LOOKS more festive,,
    I'm a function over form Neanderthal freak .

    Mine is seriously yummy...

  7. #7
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    i would add sweet paprika, fresh cilantro/coriander, a little olive oil and finely chopped tomato to the above.

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