Comments on: Guacamole http://eatathomecooks.com/2010/02/guacamole.html Everyday Food for Busy People Wed, 08 Feb 2012 14:20:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Memorial Day Eats | Eat at Home http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-6754 Memorial Day Eats | Eat at Home Fri, 28 May 2010 11:01:51 +0000 http://eatathomecooks.com/?p=1890#comment-6754 [...] Guacamole – I love this stuff! [...] [...] Guacamole – I love this stuff! [...]

]]> By: Chicken Quesadillas | Eat at Home http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-6560 Chicken Quesadillas | Eat at Home Fri, 14 May 2010 11:02:37 +0000 http://eatathomecooks.com/?p=1890#comment-6560 [...] salsa, sour cream, guacamole or whatever fixings you like and have on hand.  These made me want guacamole so badly, but I had no avocados.  Very [...] [...] salsa, sour cream, guacamole or whatever fixings you like and have on hand.  These made me want guacamole so badly, but I had no avocados.  Very [...]

]]> By: trevy http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5170 trevy Thu, 11 Feb 2010 20:20:00 +0000 http://eatathomecooks.com/?p=1890#comment-5170 I love guacamole too. When I'm too lazy to make it, I just slice the avocado, sprinkle with salt & lime and pretend. As for getting ripe ones, I let them get just ripe in the window, then refrigerate them. I find that refrigerating stops the ripening process. Or you could reverse it and keep them cold, then let them ripen a couple of days before ready. I love guacamole too. When I’m too lazy to make it, I just slice the avocado, sprinkle with salt & lime and pretend. As for getting ripe ones, I let them get just ripe in the window, then refrigerate them. I find that refrigerating stops the ripening process. Or you could reverse it and keep them cold, then let them ripen a couple of days before ready.

]]> By: kelli http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5159 kelli Wed, 10 Feb 2010 21:29:17 +0000 http://eatathomecooks.com/?p=1890#comment-5159 just stopping by from SITS!! This looks so good! just stopping by from SITS!! This looks so good!

]]> By: Suzanne http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5139 Suzanne Mon, 08 Feb 2010 02:57:46 +0000 http://eatathomecooks.com/?p=1890#comment-5139 I'm a confirmed guac addict. Years and years ago, I came across a wonderful recipe in Bon Appetit magazine that my family loved. Lost the recipe over the years, but just remember it used all fresh ingredients -- and no sour cream or mayo. More recently, I've compromised with a quicker way to make it, and I've been amazed that even non-guac eaters love it. I just sprinkle some lemon or lime juice over the cut and peeled avocado, then mash it leaving some chunkiness. Sprinkle with salt (garlic salt, if desired), cayenne pepper, and cumin to taste. Now add a bit of Herdez salsa -- I find mild is plenty warm enough. You want enough to add flavor but not make it soupy. Great for eating with chips -- we love Santitos (cheap and good. Oh, and the paper bag trick works wonderfully. Be sure to check after 24 hours. If still too firm, leave in and check about every 10 hours as they can ripen quickly at that point. I’m a confirmed guac addict. Years and years ago, I came across a wonderful recipe in Bon Appetit magazine that my family loved. Lost the recipe over the years, but just remember it used all fresh ingredients — and no sour cream or mayo. More recently, I’ve compromised with a quicker way to make it, and I’ve been amazed that even non-guac eaters love it. I just sprinkle some lemon or lime juice over the cut and peeled avocado, then mash it leaving some chunkiness. Sprinkle with salt (garlic salt, if desired), cayenne pepper, and cumin to taste. Now add a bit of Herdez salsa — I find mild is plenty warm enough. You want enough to add flavor but not make it soupy. Great for eating with chips — we love Santitos (cheap and good. Oh, and the paper bag trick works wonderfully. Be sure to check after 24 hours. If still too firm, leave in and check about every 10 hours as they can ripen quickly at that point.

]]> By: cara @ CGC http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5111 cara @ CGC Thu, 04 Feb 2010 16:34:06 +0000 http://eatathomecooks.com/?p=1890#comment-5111 Yum! I have been on a guac kick as of late ~ have been adding it to fish tacos and it's absolutely delish. I've found that adding a serrano pepper to the guac gives it the perfect kick that I like. I have some in my fridge right now... is it too early to break it out? :) Yum! I have been on a guac kick as of late ~ have been adding it to fish tacos and it’s absolutely delish. I’ve found that adding a serrano pepper to the guac gives it the perfect kick that I like. I have some in my fridge right now… is it too early to break it out? :)

]]> By: Crystal & Co http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5110 Crystal & Co Thu, 04 Feb 2010 14:40:20 +0000 http://eatathomecooks.com/?p=1890#comment-5110 I could eat Mexican food 10 times a day! Don't fret over eating guacamole... the avacados are monounsaturated fat, which is good for you! :-) I could eat Mexican food 10 times a day! Don’t fret over eating guacamole… the avacados are monounsaturated fat, which is good for you! :-)

]]> By: LadyLep http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5100 LadyLep Thu, 04 Feb 2010 02:23:56 +0000 http://eatathomecooks.com/?p=1890#comment-5100 I have found that the brown bag trick does work, but not an exact science. :) I do fridge them and then let them sit out for 2-3 days before I need them. On rare occasions I've had them actually ripen in the fridge and go bad in the fridge. I love avos that I've been known to eat a half of one at a sitting topped with hummus or hot sauce! I love guacamole, I often put oregano, parsley, cumin, chili powder, scallions and chopped tomatoes in it. That is if I'm really going to make it. But I've done simple like yours. :) PS- I love your site, I'm mainly a lurker but am on here just about every day! I have found that the brown bag trick does work, but not an exact science. :) I do fridge them and then let them sit out for 2-3 days before I need them. On rare occasions I’ve had them actually ripen in the fridge and go bad in the fridge. I love avos that I’ve been known to eat a half of one at a sitting topped with hummus or hot sauce! I love guacamole, I often put oregano, parsley, cumin, chili powder, scallions and chopped tomatoes in it. That is if I’m really going to make it. But I’ve done simple like yours. :)

PS- I love your site, I’m mainly a lurker but am on here just about every day!

]]> By: Tiffany http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5098 Tiffany Wed, 03 Feb 2010 22:12:15 +0000 http://eatathomecooks.com/?p=1890#comment-5098 Erin, I have heard of the paper bag trick, but I've never tried it. I made the mistake of putting an avocado in the fridge once, because it was going to be several days before I would need it. The thing was as hard as a brick bat. I'll avoid storing them in the fridge from now on. Erin, I have heard of the paper bag trick, but I’ve never tried it. I made the mistake of putting an avocado in the fridge once, because it was going to be several days before I would need it. The thing was as hard as a brick bat. I’ll avoid storing them in the fridge from now on.

]]> By: Erin http://eatathomecooks.com/2010/02/guacamole.html/comment-page-1#comment-5096 Erin Wed, 03 Feb 2010 20:44:04 +0000 http://eatathomecooks.com/?p=1890#comment-5096 My husband is from Chile so we eat advocado weekly (and sometimes more!) and always when I prepare Mexican food. We found that adding a little green onion is also nice :) Your recipe is actually very close to the one we use now and that we learned at a Mexican restaurant in Vegas where they made the guacamole fresh at our table! As far as getting advocados ripe, who knows. Always, when they are on sale, it's that they are too ripe (going rotten) or rock hard (they usually import from Chile and freeze the advocados on the way here! It drives my husband nuts!!) We've even found that the "organic" advocados at Ralph's are often just regular Chilean advocados with fancy yellow tape to cover the original produce sticker (sneaky store!) If the advocado is still hard, we put it in a paper bag overnight. We do not put our advocados in the fridge unless they are too ripe and we aren't eating advocado for a few nights!! My husband is from Chile so we eat advocado weekly (and sometimes more!) and always when I prepare Mexican food. We found that adding a little green onion is also nice :) Your recipe is actually very close to the one we use now and that we learned at a Mexican restaurant in Vegas where they made the guacamole fresh at our table! As far as getting advocados ripe, who knows. Always, when they are on sale, it’s that they are too ripe (going rotten) or rock hard (they usually import from Chile and freeze the advocados on the way here! It drives my husband nuts!!) We’ve even found that the “organic” advocados at Ralph’s are often just regular Chilean advocados with fancy yellow tape to cover the original produce sticker (sneaky store!) If the advocado is still hard, we put it in a paper bag overnight. We do not put our advocados in the fridge unless they are too ripe and we aren’t eating advocado for a few nights!!

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