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Started By
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What's you guac recipe?
Posted on 8/25/13 at 1:08 am
Posted on 8/25/13 at 1:08 am
2 avocados mashed up good with salt, pepper, cayenne, cumin to taste. Tablespoon or so of lime juice. Then fold in a bit of diced tomato and onion.
I have heard of people adding cottage cheese of all things to make it creamier. Anyone tried that?
I have heard of people adding cottage cheese of all things to make it creamier. Anyone tried that?
11
Posted on 8/25/13 at 1:15 am to Cosmo
Diced Purple onion
Fresh torn cilantro
Juice of lime
Finely chopped jalepeno
Diced tomato
Salt
Pepper
Loosely tossed, not mashed or mushed.
Chunky
Fresh
Flavorful
Perfection!
Fresh torn cilantro
Juice of lime
Finely chopped jalepeno
Diced tomato
Salt
Pepper
Loosely tossed, not mashed or mushed.
Chunky
Fresh
Flavorful
Perfection!
Posted on 8/25/13 at 1:26 am to Cosmo
most the time just mash some avocados and add salsa to taste. regular guac never has enough kick for me.
Posted on 8/25/13 at 7:29 am to Cosmo
Some people add sour cream or, apparently, cottage cheese. I hate the idea of either. No need to add dairy or to make it creamier.
I made some the other evening with cilantro, garlic, diced tomato, onion, salt, pepper, a little chili powder, cumin and lime juice. And after thinking about it, I should have used the purple onion rather than yellow.
I think I need to play around with the seasoning more.
The guacamole at Casa Borrega on OCH (discovered it last week) was interesting. It used a higher proportion of other "vegetables" to the avocado, and the lime juice (and maybe something else) was almost like a dressing.
I made some the other evening with cilantro, garlic, diced tomato, onion, salt, pepper, a little chili powder, cumin and lime juice. And after thinking about it, I should have used the purple onion rather than yellow.
I think I need to play around with the seasoning more.
The guacamole at Casa Borrega on OCH (discovered it last week) was interesting. It used a higher proportion of other "vegetables" to the avocado, and the lime juice (and maybe something else) was almost like a dressing.
Posted on 8/25/13 at 9:59 am to Cosmo
Green onion
Salt
Pepper
Habeñero/Jalapeño
Cumin
shite-ton of cilantro
Roma
Juice of 1 lime
Cayenne
Onion powder
Garlic powder
Salt
Pepper
Habeñero/Jalapeño
Cumin
shite-ton of cilantro
Roma
Juice of 1 lime
Cayenne
Onion powder
Garlic powder
Posted on 8/25/13 at 10:08 am to Cosmo
quote:nope. Greek yoghourt, yes.
cottage cheese
anyway, I recently prepared it as follows:
six avocados
five garlic wedges in the press
average size onion
small tomato
dash of salt
dash of cumin
dash of cayenne
drops of two lime wedges
chunky
This post was edited on 8/25/13 at 10:14 am
Posted on 8/25/13 at 10:10 am to Cosmo
My sisters guacamole is awesome. I need to get the recipie.
Posted on 8/25/13 at 12:07 pm to Cosmo
definitely add cilantro
Posted on 8/25/13 at 1:37 pm to Cosmo
quote:
I have heard of people adding cottage cheese of all things to make it creamier. Anyone tried that?
It doesn't need to be creamier. That sounds awful
I like it a little on the chunky side. Avocado, white onion, lime juice, cilantro and salt. Sometimes I'll add some of the lime zest. Garlic powder can be a nice touch also, just use it sparingly.
Not a fan of putting tomatoes in mine but some people like that.
Posted on 8/25/13 at 3:20 pm to Cosmo
3 ripe avocados - they need to give slightly when pressed with my thumb. Chunky cut with about a third of the pulp mashed. I scrape the dark green residue from the inside of the peel as best as I can because I like the color and flavor of that part of the flesh.
2 Tablespoons finely chopped onion
Half of a medium tomato, peeled and diced.
Juice of half of a lime, maybe more / maybe less to get the taste I want.
2 teaspoons Lawry's garlic salt Maybe more to get the taste I want.
Chill - covered with plastic wrap pressed against surface to block oxygen. Serve cold.
I don't like the big green avocadoes. I prefer the black ones and they must be ripe.
Sometimes (not often) a tablespoon or two of coarsely chopped crispy bacon.
2 Tablespoons finely chopped onion
Half of a medium tomato, peeled and diced.
Juice of half of a lime, maybe more / maybe less to get the taste I want.
2 teaspoons Lawry's garlic salt Maybe more to get the taste I want.
Chill - covered with plastic wrap pressed against surface to block oxygen. Serve cold.
I don't like the big green avocadoes. I prefer the black ones and they must be ripe.
Sometimes (not often) a tablespoon or two of coarsely chopped crispy bacon.
This post was edited on 8/25/13 at 3:27 pm
Posted on 8/25/13 at 5:53 pm to Cosmo
quote:
2 avocados mashed up good with salt, pepper, cayenne, cumin to taste. Tablespoon or so of lime juice. Then fold in a bit of diced tomato and onion.
I have heard of people adding cottage cheese of all things to make it creamier. Anyone tried that?
Olive oil makes it creamier without altering the flavor negatively. I use your recipe essentially but add finely diced jalapeno too.
Posted on 8/25/13 at 9:12 pm to Cosmo
quote:
2 avocados mashed up good with salt, pepper, cayenne, cumin to taste. Tablespoon or so of lime juice. Then fold in a bit of diced tomato and onion.
I have heard of people adding cottage cheese of all things to make it creamier. Anyone tried that?
The best way to make it creamy is to add a small amount of olive oil. That what the guys in mehico do.
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