http://slog.thestranger.com/slog/archives/2013/02/03/i-just-googled-guacamole-secrets Comments On: I Just Googled "Guacamole Secrets" by Bethany Jean Clement en-us Copyright 2013 The Stranger. All rights reserved. This RSS file is offered to individuals, The Stranger readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact The Stranger. webmaster@thestranger.com (The Stranger Webmaster) Sat, 18 May 2013 00:00:01 -0700 Sat, 18 May 2013 06:45:00 -0700 Foundation http://blogs.law.harvard.edu/tech/rss
The green sauce with tomatillo and avocado is fantastic. Roast green tomatoes, tomatillo, green chillies, garlic. Blend roasted veggies with cilantro, avocado, salt, and a touch of sour cream. It isn't guacamole but it is great on Michoacan carnitas.
Posted by McGee]]> Mon, 04 Feb 2013 12:56:15 -0800 The Stranger Posted by spaceapple]]> Mon, 04 Feb 2013 10:38:41 -0800 The Stranger Posted by Fnarf]]> Mon, 04 Feb 2013 09:26:13 -0800 The Stranger
For that matter, guacamole is a silly dish anyway. Sliced avocado with lime juice and a little salt. Why destroy the texture by mashing it up?
Posted by johnjjeeves]]> Mon, 04 Feb 2013 09:24:25 -0800 The Stranger Posted by Bethany Jean Clement]]> Mon, 04 Feb 2013 08:58:01 -0800 The Stranger Posted by Fnarf]]> Mon, 04 Feb 2013 05:03:25 -0800 The Stranger Posted by josh]]> Sun, 03 Feb 2013 23:15:52 -0800 The Stranger My Grandma Ursula used to put Tarragon in her Clam Chowder, unique & wonderful!
Posted by moveit]]> Sun, 03 Feb 2013 22:54:41 -0800 The Stranger Posted by sikandro]]> Sun, 03 Feb 2013 22:07:10 -0800 The Stranger
Add cilantro because it's awesome and to cut down on the number of people who will eat it. More for you.

Posted by dirge]]> Sun, 03 Feb 2013 21:17:13 -0800 The Stranger Posted by Fnarf]]> Sun, 03 Feb 2013 21:15:23 -0800 The Stranger Posted by pupuguru]]> Sun, 03 Feb 2013 21:02:07 -0800 The Stranger Posted by mayor]]> Sun, 03 Feb 2013 20:15:40 -0800 The Stranger Posted by Amy Kate Horn]]> Sun, 03 Feb 2013 18:41:47 -0800 The Stranger fresh garlic (a couple of cloves)
salt
pepper
sour cream to taste

Then the twist - try it with sturdy jalapeno potato chips (Tim's Cascade, Zapp's, Kettle) Sooooo dope.
Posted by avocado sauce]]> Sun, 03 Feb 2013 17:22:15 -0800 The Stranger 2. Chop up a couple on-the-vine tomatoes
3. mince some garlic
4. add some cumin
5. add some chopotle chili powder
6. add salt
7. chop up two or three avocados (using method outline in video...how on earth would anyone chop it up differently?)
8. freshly squeezed juice from one lime
8. add everything to the bowl
9. mash/stir gently with fork, aim for a 60/40 smooth to chunk ratio.
10. pop it in the fridge until guest arrive

I do this every time and people seem to like it. I would cilantro, but my wife hates it. A small sacrifice I guess.

All that other stuff -- dairy, seriously? -- sounds gross or unnecessary.

While bicycle camping I will buy a pint container of fresh salsa and an avocado at the end of the day. Chop up the 'cado, add to bowl with salsa, mash up with fork and enjoy with chips for a delicious post ride snack.
Posted by emor]]> Sun, 03 Feb 2013 16:24:43 -0800 The Stranger Posted by genevieve]]> Sun, 03 Feb 2013 16:12:21 -0800 The Stranger And I don't care whether it's smooth or chunky; it's kind of hard to fuck up avocado.
Posted by alight]]> Sun, 03 Feb 2013 15:43:13 -0800 The Stranger Posted by raku]]> Sun, 03 Feb 2013 15:42:08 -0800 The Stranger
Mix just "enough," don't overmix, don't blend. Lightly chunky is best for chips 'n' guac. Let it rest for a while before eating to let flavors blend a bit. Lay plastic wrap right on top of the guacamole to keep it from browning.

No salsa, no sour cream. All ingredients fresh, otherwise you're making dip, not guacamole, imo.
Posted by rainbird]]> Sun, 03 Feb 2013 15:25:02 -0800 The Stranger
My standard recipe (more or less):

For every 2 med size ripe avocados:
1/2 red onion, diced
1, jalapeño seeded and diced
1 Roma tomato, seeded and diced
1 cucumber, peeled, seeded, coarsely chopped
~2 Tbs chopped cilantro
Juice of 1-2 limes
Salt and pepper to taste

Combine everything but the avocados, let macerate 15 min to an hour. Add avocado right before serving, mixing with a fork. If you use a food processor, you are dead to me.
Posted by bleedingheartlibertarian]]> Sun, 03 Feb 2013 15:21:29 -0800 The Stranger Posted by COMTE]]> Sun, 03 Feb 2013 15:18:42 -0800 The Stranger Posted by sperifera]]> Sun, 03 Feb 2013 14:52:10 -0800 The Stranger Posted by julie russell]]> Sun, 03 Feb 2013 14:44:24 -0800 The Stranger Posted by spoons]]> Sun, 03 Feb 2013 14:44:07 -0800 The Stranger