My recipe for guacamole is fairly simple:

1 mashed ripe avacado
2 tsp Greek yoghurt
1 tsp lime juice
1 1/4 cup chopped cherry tomatoes
1/2 tsp ground cumin
salt and pepper to taste.

Apart from the cumin, I think my recipe is pretty basic but I note that
others use cilantro, hot peppers or salsa, lemon instead of lime and
even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
recipe).

I suppose it's a matter of to each their own but I'd be interested to
know other's preferences.
--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On May 5, 9:25*am, James Silverton >
wrote:
> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>
> Apart from the cumin, I think my recipe is pretty basic but I note that
> others use cilantro, hot peppers or salsa, lemon instead of lime and
> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> recipe).
>
> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not." in Reply To.

I don't put any dairy or mayo in gucamole.

On 5/5/2013 11:25 AM, James Silverton wrote:
> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>
> Apart from the cumin, I think my recipe is pretty basic but I note that
> others use cilantro, hot peppers or salsa, lemon instead of lime and
> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> recipe).
>
> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.

Greek yogurt?

Around here when you order guacamole in an authentic Mexican restaurant,
it's a bowl of mashed, yet still a little chunky, avocado.

Some restaurants that cater to more Anglo crowds will put in sweet
onion, lime juice, salt and some chopped tomato. A few will add diced
jalapenos. None add Greek yogurt. None add garlic. None ever add cilantro.

On the other side of the border, an order of guacamole is a plate with
three items: chunky-mashed avocado, diced tomato and diced onion. The
cut key limes are on the table. You mix it yourself.

This is what I know living on the very edge of northeastern Mexico where
over 90% of the population is of Mexican heritage.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 5/5/2013 3:14 PM, Janet Wilder wrote:
> On 5/5/2013 11:25 AM, James Silverton wrote:
>> My recipe for guacamole is fairly simple:
>>
>> 1 mashed ripe avacado
>> 2 tsp Greek yoghurt
>> 1 tsp lime juice
>> 1 1/4 cup chopped cherry tomatoes
>> 1/2 tsp ground cumin
>> salt and pepper to taste.
>>
>> Apart from the cumin, I think my recipe is pretty basic but I note that
>> others use cilantro, hot peppers or salsa, lemon instead of lime and
>> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
>> recipe).
>>
>> I suppose it's a matter of to each their own but I'd be interested to
>> know other's preferences.
>
> Greek yogurt?
>
> Around here when you order guacamole in an authentic Mexican restaurant,
> it's a bowl of mashed, yet still a little chunky, avocado.
>
> Some restaurants that cater to more Anglo crowds will put in sweet
> onion, lime juice, salt and some chopped tomato. A few will add diced
> jalapenos. None add Greek yogurt. None add garlic. None ever add cilantro.
>
> On the other side of the border, an order of guacamole is a plate with
> three items: chunky-mashed avocado, diced tomato and diced onion. The
> cut key limes are on the table. You mix it yourself.
>
> This is what I know living on the very edge of northeastern Mexico where
> over 90% of the population is of Mexican heritage.
>

The yoghurt does not have to be specifically Greek but that produces a
firmer guacamole, tho' as you indicate, it is not a necessity. Cream
cheese also works.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 05/05/2013 3:14 PM, Janet Wilder wrote:

>> I suppose it's a matter of to each their own but I'd be interested to
>> know other's preferences.
>
> Greek yogurt?
>
> Around here when you order guacamole in an authentic Mexican restaurant,
> it's a bowl of mashed, yet still a little chunky, avocado.

There is not a lot of good Mexican food here. The only times I ever get
it is when my neighbour has party and his Mexican friends bring a ton of
food. Her guacamole is roughly mashed avocado with a bit of garlic,
lime juice, a bit of heat and cilantro. It is really god. That other
stuff that they sell at the deli counter.... horrible.


>

On 5/5/2013 3:50 PM, Dave Smith wrote:
> On 05/05/2013 3:14 PM, Janet Wilder wrote:
>
>>> I suppose it's a matter of to each their own but I'd be interested to
>>> know other's preferences.
>>
>> Greek yogurt?
>>
>> Around here when you order guacamole in an authentic Mexican restaurant,
>> it's a bowl of mashed, yet still a little chunky, avocado.
>
> There is not a lot of good Mexican food here. The only times I ever get
> it is when my neighbour has party and his Mexican friends bring a ton of
> food. Her guacamole is roughly mashed avocado with a bit of garlic,
> lime juice, a bit of heat and cilantro. It is really god. That other
> stuff that they sell at the deli counter.... horrible.
>

I think I agree with you; guacamole should be freshly made.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 5/5/2013 10:25 AM, James Silverton wrote:
> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>

> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.


Avocado
lime juice
garlic, minced or mashed
finely minced green onion
sour cream
salt and pepper
a couple of shakes of hot sauce


gloria p

On Sun, 05 May 2013 12:25:08 -0400, James Silverton
> wrote:

> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>
> Apart from the cumin, I think my recipe is pretty basic but I note that
> others use cilantro, hot peppers or salsa, lemon instead of lime and
> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> recipe).
>
> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.

Just avocado, lemon or lime juice, a dash or two of Tabasco and a
little s&p. Salsa is served separately, not in it.

--
Food is an important part of a balanced diet.

Kraft used to sell the best jalopeno dip ever. Sadly, they discontinued
it. (Those damned veggie people with their bland ranch dips.) My
favorite dip to take to work-it was peach colored and I loved to do a
layer of guac dip on the bottom, a layer of Kraft next, ground beef
browned with drained salsa next, and chopped tomatoes on top. Tortilla
chips. It was so good.

I have never in my life bought an avocado or an artichoke-they are
foreign and exotic to me in my region lol. I do know that when I buy
quacamole dip I prefer the chunky to the smooth, and I like the one
called zesty more than the mild. So if I buy an avocado in its raw state
what do I look for and where do I begin? Do they do anything to them
besides mash?

On Sun, 5 May 2013 15:43:59 -0500, (z z) wrote:

> So if I buy an avocado in its raw state
> what do I look for and where do I begin? Do they do anything to them
> besides mash?

It has lots of uses from salad to dessert.

--
Food is an important part of a balanced diet.

On 5/5/2013 4:24 PM, Feranija wrote:
> On 2013-05-05, Janet Wilder > wrote:
>
>> Greek yogurt?
>>
>> Around here when you order guacamole in an authentic Mexican restaurant,
>> it's a bowl of mashed, yet still a little chunky, avocado.
>>
>> Some restaurants that cater to more Anglo crowds will put in sweet
>> onion, lime juice, salt and some chopped tomato. A few will add diced
>> jalapenos. None add Greek yogurt. None add garlic. None ever add cilantro.
>>
>> On the other side of the border, an order of guacamole is a plate with
>> three items: chunky-mashed avocado, diced tomato and diced onion. The
>> cut key limes are on the table. You mix it yourself.
>
>
> Hmmm... In my cookbooks 'Mexico's Feasts of Life' by Patricia Quintana
> and 'Mexico The Beautiful Cookbook' by Susanna Palazuelos (both Mexican
> cooks located in Mexico, no restaurants in US), bring four recipes for
> guacamole with cilantro, lime, onion, and chiles serranos, optionally
> jalapenos instead of serranos. Only one is without lime juice, one
> contain tomatillos, none contain any red tomatoes:
>
> Here are ingredients by Susanna:
> 2 large avocados,
> 1 Tbsp finely chopped onion,
> 1 or 2 chiles serranos sliced,
> 1 large tomato peeled and chopped,
> 2 sprigs cilantro chopped,
> lime juice,
> salt.
>
> Patricia however, brings three recipes for guacamole suitable for three
> different dishes; here are Patricia's ingredients for guacamole for a
> dish 'Pickled chiles stuffed with guacamole':
>
> 5 ripe avocados,
> 2 medium white onions peeled and finely chopped,
> 3/4 cup fresh cilantro finely chopped,
> 3 fresh small chiles serranos or 1 small jalapeno finely chopped,
> The juice of 2 limes,
> salt to taste,
> 4 Tbsp olive oil.
>
> Her second recipe for guacamole suitable for 'Sincronizadas':
> 3 large ripe avocados peeled and finely chopped,
> 1 1/2 medium white onions peeled and finely chopped,
> 1 cup cilantro finely chopped,
> 1 Tbsp oregano,
> the juice of 3 limes,
> 6 Tbsp olive oil,
> salt to taste.
>
> And her third recipe for guacamole for 'Oaxacan beef with tomatillo
> sauce on tortillas'; no lime in this one:
>
> 4 ripe avocados finely chopped,
> 8 tomatillos husked and finely chopped,
> 3/4 cup cilantro finely chopped,
> 1 1/2 medium white onions peeled and finely chopped,
> 4 fresh chiles serranos or 2 jalapenos finely chopped,
> salt to taste.
>
> In one of cookbooks by Zarela Martinez, 'Food From My Heart'(she owns
> a restaurant in NY), there is a slightly different recipe; it contains
> a red tomato. And the ratio of lime juice is way off compared to other
> ones from previously mentioned cookbooks:
> Zarela's ingredients:
> 4 ripe medium-size avocados peeled and seeded,
> 1 firm medium size ripe red tomato seeded and chopped,
> 1/4 finely minced onion,
> 1/4 cup finely minced fresh cilantro leaves,
> 1 Tbsp dried Mexican oregano crumbled,
> 2 fresh jalapeno chiles, tops removed, seeded and finely chopped,
> 2 Tbsp fresh lime juice,
> salt to taste.
>
> I guess Mexico is a large country and preferences are different too,
> and recipes may differ slightly from Sonora and Baja down to Quintana
> Roo and Oaxaca. But, of course no garlic and yogurt or other milk
> products in any of those recipes.
>
>
I like the idea of tomatilloes, which I'd never tried; next time perhaps.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 5/5/2013 4:43 PM, z z wrote:
> Kraft used to sell the best jalopeno dip ever. Sadly, they discontinued
> it. (Those damned veggie people with their bland ranch dips.) My
> favorite dip to take to work-it was peach colored and I loved to do a
> layer of guac dip on the bottom, a layer of Kraft next, ground beef
> browned with drained salsa next, and chopped tomatoes on top. Tortilla
> chips. It was so good.
>
> I have never in my life bought an avocado or an artichoke-they are
> foreign and exotic to me in my region lol. I do know that when I buy
> quacamole dip I prefer the chunky to the smooth, and I like the one
> called zesty more than the mild. So if I buy an avocado in its raw state
> what do I look for and where do I begin? Do they do anything to them
> besides mash?
>
The avocado should be slightly soft. Unripe ones don't work very well in
guacamole, in my opinion.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 5/5/2013 3:24 PM, Feranija wrote:
> On 2013-05-05, Janet Wilder > wrote:
>
>> Greek yogurt?
>>
>> Around here when you order guacamole in an authentic Mexican restaurant,
>> it's a bowl of mashed, yet still a little chunky, avocado.
>>
>> Some restaurants that cater to more Anglo crowds will put in sweet
>> onion, lime juice, salt and some chopped tomato. A few will add diced
>> jalapenos. None add Greek yogurt. None add garlic. None ever add cilantro.
>>
>> On the other side of the border, an order of guacamole is a plate with
>> three items: chunky-mashed avocado, diced tomato and diced onion. The
>> cut key limes are on the table. You mix it yourself.
>
>
> Hmmm... In my cookbooks 'Mexico's Feasts of Life' by Patricia Quintana
> and 'Mexico The Beautiful Cookbook' by Susanna Palazuelos (both Mexican
> cooks located in Mexico, no restaurants in US), bring four recipes for
> guacamole with cilantro, lime, onion, and chiles serranos, optionally
> jalapenos instead of serranos. Only one is without lime juice, one
> contain tomatillos, none contain any red tomatoes:
>
> Here are ingredients by Susanna:
> 2 large avocados,
> 1 Tbsp finely chopped onion,
> 1 or 2 chiles serranos sliced,
> 1 large tomato peeled and chopped,
> 2 sprigs cilantro chopped,
> lime juice,
> salt.
>
> Patricia however, brings three recipes for guacamole suitable for three
> different dishes; here are Patricia's ingredients for guacamole for a
> dish 'Pickled chiles stuffed with guacamole':
>
> 5 ripe avocados,
> 2 medium white onions peeled and finely chopped,
> 3/4 cup fresh cilantro finely chopped,
> 3 fresh small chiles serranos or 1 small jalapeno finely chopped,
> The juice of 2 limes,
> salt to taste,
> 4 Tbsp olive oil.
>
> Her second recipe for guacamole suitable for 'Sincronizadas':
> 3 large ripe avocados peeled and finely chopped,
> 1 1/2 medium white onions peeled and finely chopped,
> 1 cup cilantro finely chopped,
> 1 Tbsp oregano,
> the juice of 3 limes,
> 6 Tbsp olive oil,
> salt to taste.
>
> And her third recipe for guacamole for 'Oaxacan beef with tomatillo
> sauce on tortillas'; no lime in this one:
>
> 4 ripe avocados finely chopped,
> 8 tomatillos husked and finely chopped,
> 3/4 cup cilantro finely chopped,
> 1 1/2 medium white onions peeled and finely chopped,
> 4 fresh chiles serranos or 2 jalapenos finely chopped,
> salt to taste.
>
> In one of cookbooks by Zarela Martinez, 'Food From My Heart'(she owns
> a restaurant in NY), there is a slightly different recipe; it contains
> a red tomato. And the ratio of lime juice is way off compared to other
> ones from previously mentioned cookbooks:
> Zarela's ingredients:
> 4 ripe medium-size avocados peeled and seeded,
> 1 firm medium size ripe red tomato seeded and chopped,
> 1/4 finely minced onion,
> 1/4 cup finely minced fresh cilantro leaves,
> 1 Tbsp dried Mexican oregano crumbled,
> 2 fresh jalapeno chiles, tops removed, seeded and finely chopped,
> 2 Tbsp fresh lime juice,
> salt to taste.
>
> I guess Mexico is a large country and preferences are different too,
> and recipes may differ slightly from Sonora and Baja down to Quintana
> Roo and Oaxaca. But, of course no garlic and yogurt or other milk
> products in any of those recipes.
>
>
I guess the folks around here aren't into selling cookbooks.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 05/05/2013 4:43 PM, z z wrote:
> Kraft used to sell the best jalopeno dip ever. Sadly, they discontinued
> it.

Well, there's something you don't hear everyday.... Kraft made the
best.... I am afraid that someone must have realized that they had a
product that far exceeded their standards.


I used to love Peek Freans cookies. A few years ago I noticed that they
had changed. The flavours and textures were off. I was going to write
them to complain. I looked for their address online and found out what
had happened. They are now a division of Kraft Foods.

Many things have gone wrong in american businesses with the significant
change in generations-I am sure Kraft is suffering the same fate. Hope
lies ahead though-didn't Buffet just buy it? On the other hand, he also
just said the future relies on women :-)

You know the latest economic buzz about how hiring is up and that's a
good indicator that the economy is recovering? Unh uh Oh oh. Hiring is
way up where I work-because it takes more people to churn out the same
amount of work. Serious problems ahead for America. I cannot begin to
tell you the number of emails I see today where the exact same "work"
used to involve 2 people tops, and now circulates through 8 people
before coming to fruition. The aggressive generation has taught the
subsequent generations to protect themselves at all costs and they have
learned the lesson very well.

Here is my recipe.

1 ripe avocado
a few tablespoons of chopped onion
chopped Roma tomato, squeeze out the seeds
lime juice
cilantro

Becca

On 5/5/2013 6:54 PM, Ema Nymton wrote:
> Here is my recipe.
>
> 1 ripe avocado
> a few tablespoons of chopped onion
> chopped Roma tomato, squeeze out the seeds
> lime juice
> cilantro
>
> Becca

Exactly mine, but I leave out the cilantro.

BTW, I dropped a leaf on the floor during prep and the kitten got it.
She was not happy with it in her little pink mouth.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
James Silverton > wrote:

> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>
> Apart from the cumin, I think my recipe is pretty basic but I note that
> others use cilantro, hot peppers or salsa, lemon instead of lime and
> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> recipe).
>
> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.

Here in CA's Central Valley a consensus version would have:
mashed ripe avocado
ripe tomato
serrano chile
chopped onion
garlic
cilantro
Mexican oregano
lime juice

D.M.

James Silverton wrote:

> The avocado should be slightly soft. Unripe ones don't work very well in
> guacamole, in my opinion.

Not to impugn your vast culinary knowledge, but in what dish would you
recommend using an unripe avocado? TIA.

On May 5, 9:56*am, ImStillMags > wrote:
> On May 5, 9:25*am, James Silverton >
> wrote:
>
>
>
>
>
>
>
>
>
> > My recipe for guacamole is fairly simple:
>
> > 1 mashed ripe avacado
> > 2 tsp Greek yoghurt
> > 1 tsp lime juice
> > 1 1/4 cup chopped cherry tomatoes
> > 1/2 tsp ground cumin
> > salt and pepper to taste.
>
> > Apart from the cumin, I think my recipe is pretty basic but I note that
> > others use cilantro, hot peppers or salsa, lemon instead of lime and
> > even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> > recipe).
>
> > I suppose it's a matter of to each their own but I'd be interested to
> > know other's preferences.
> > --
> > Jim Silverton (Potomac, MD)
>
> > Extraneous "not." in Reply To.
>
> I don't put any dairy or mayo in gucamole.

I used to but not anymore.

Chunky avo
salsa
cayenne pepper
pinch of salt and pepper
diced tomatoes onion

grab the chips and a frosty beverage and enjoy!

James Silverton wrote:
> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>
> Apart from the cumin, I think my recipe is pretty basic but I note that
> others use cilantro, hot peppers or salsa, lemon instead of lime and
> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> recipe).
>
> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.



Ripe avocado, mashed with a pinch of salt and a little juicy pico de
gallo or (hot) salsa to thin it. No dairy, no mayonnaise, no cumin.

Bob

On 5/5/2013 7:12 PM, Janet Wilder wrote:
> On 5/5/2013 6:54 PM, Ema Nymton wrote:
>> Here is my recipe.
>>
>> 1 ripe avocado
>> a few tablespoons of chopped onion
>> chopped Roma tomato, squeeze out the seeds
>> lime juice
>> cilantro
>>
>> Becca
>
> Exactly mine, but I leave out the cilantro.
>
> BTW, I dropped a leaf on the floor during prep and the kitten got it.
> She was not happy with it in her little pink mouth.

Oh, how funny, little kitty did not like cilantro. Our new, used-to-be,
feral cat will eat anything that falls on the floor, the first one being
a kernel of corn. I watched her in surprise, she ate it.

Becca

We eat a lot of home made guacamole. I use ripe avocados, the juice of
several fresh limes and maybe a smidge of salt. And that's it. Sometimes
I mix it until it's very smooth, sometimes I leave it a bit chunky. It
is wonderful stuff.