September 5th, 2012

Simply Recipes teaches us:

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

In addition to being a decent recipe, the page contains plenty of good advice:

All you really need for guacamole is ripe avocados and salt. After that, the next most important ingredient is lime juice (or lemon if you don’t have lime). Then come the cilantro, chiles, onion, and tomato.

Taking that advice, the simplest recipe of all is over at Melanie Cooks — which has all of two ingredients on the ingredients list. I’m sure it’s wonderful — I’m just on a budgest, and want to make my avocados last as looooooong as possible. So I (sadly?) adulterate my avos with tomatoes and onions and whatnot.

Onward, to adultery!

For starters, here is a simple and basic recipe uses salsa as a core ingredient. Coincidentally, it’s what I first used in my shoot-from-the-hip tests as well. It’s a shortcut that may introduce some flavors you don’t want, but gets to the finish rapidly. And worked just fine for me, let me add.

ROASTED POBLANO AND TOASTED PECAN GUACAMOLE looks interesting! And from Latin Twist: Guacamole with Grapes and Toasted Nuts we see that walnuts and pecans can be substituted for each other with guacamole. Which is good, because we have more than a pound of walnuts at home, and not a lot of call to use them. And no pecans. No grapes other, which is fine. Because…. eh. I might just skip that idea. Unless I’m trying to get rid of grapes.

Greek guacamole, adds in olives, feta and cucumbers.

Caribbean guacamole

PINEAPPLE CHIPOTLE MANGO GUACAMOLE seems a bit fruity, but illuminating for what you can shove into a guacamole and yet continue to be a guacamole and not, say, a fruit salad.

Guacamole pasta isn’t so much a guacamole recipe — and it’s NOT a pasta recipe — as it an interesting idea for putting guacamole on pasta!

If you are trying to pitch used of avocados to your wife, who really, really, really, really likes English muffins, you could do worse than to pitch the Avovado Tomato Melt. Although it contains no guacamole whatsoever, it is made on English Muffins. So that’s something.

I’ve been buying these big, shiny, Florid low-fat “Slimcado” Avocados.
MelanieCooks and Cooking with food cover these definitely-not-a-Haas-avocado fruits. They’re both generally negative, where they aren’t meh.

However, I’ve been okay with with the Florida avos. For the price, you get a lot of avocado per pound. If you are eating them straight, yeah, maybe you’d notice it. But I’ve been adding them sliced to sandwiches or burgers, or making guacamole, and haven’t had a problem.

The ones I bought were from Brooks Tropicals.

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