First, you must begin with killer avocados. These can be found in most produce bins, slouching about in the corners, looking a little, well, hostile. You know. Like they could do *anything*, man, *anything*, don’t you push them or you’ll see.
First, you must begin with killer avocados. These can be found in most produce bins, slouching about in the corners, looking a little, well, hostile. You know. Like they could do *anything*, man, *anything*, don’t you push them or you’ll see.
What’s that word I’m looking for? There’s a resort named after them.
Anyway. I cut mine up pretty chunkylike and put in a drop of olive oil and a pretty healthy dose of fresh lime juice. If I have a really good tomato, I seed it and dice that up and put it in there, but really, I don’t think there’s anything better than some great olive oil slicking the whole business up and some fresh lime making it tangy. I don’t put in onions because they make me sick. Oh, and grind up a little sea salt in there.
I think other people put in spices of some sort, but I don’t see why, when avocados are so wonderful.
What’s that word I’m looking for? There’s a resort named after them.
Anyway. I cut mine up pretty chunkylike and put in a drop of olive oil and a pretty healthy dose of fresh lime juice. If I have a really good tomato, I seed it and dice that up and put it in there, but really, I don’t think there’s anything better than some great olive oil slicking the whole business up and some fresh lime making it tangy. I don’t put in onions because they make me sick. Oh, and grind up a little sea salt in there.
I think other people put in spices of some sort, but I don’t see why, when avocados are so wonderful.
We just make regular guacamole but Paul says I should post the “recipe,” such as it is, because “everybody loves it.”
I take a fork to
-two pitted, seeded, very ripe avocados
-a sliver of onion diced up very fine
-a slice or two of tomato, chopped up
-some salt (yeah, sea salt is best!)
-some lemon (lime’s good but we never seem to have it around)
-a touch, just a touch, of chopped up cilantro (we rarely have this around any more either, and it’s still good without)
All the tastes are good and they all taste good together, but the main thing is that there’s a particular consistency you can achieve no other way than with a fork. I mix it until it’s that consistency.
We just make regular guacamole but Paul says I should post the “recipe,” such as it is, because “everybody loves it.”
I take a fork to
-two pitted, seeded, very ripe avocados
-a sliver of onion diced up very fine
-a slice or two of tomato, chopped up
-some salt (yeah, sea salt is best!)
-some lemon (lime’s good but we never seem to have it around)
-a touch, just a touch, of chopped up cilantro (we rarely have this around any more either, and it’s still good without)
All the tastes are good and they all taste good together, but the main thing is that there’s a particular consistency you can achieve no other way than with a fork. I mix it until it’s that consistency.
jaysaint 
Posted by cinnabari on January 21, 2009 at 8:12 pm
First, you must begin with killer avocados. These can be found in most produce bins, slouching about in the corners, looking a little, well, hostile. You know. Like they could do *anything*, man, *anything*, don’t you push them or you’ll see.
Posted by cinnabari on January 21, 2009 at 8:12 pm
First, you must begin with killer avocados. These can be found in most produce bins, slouching about in the corners, looking a little, well, hostile. You know. Like they could do *anything*, man, *anything*, don’t you push them or you’ll see.
Posted by travellight on January 21, 2009 at 10:00 pm
You’re probably familiar with that Far Side “When Chicken Salad Goes Bad.”
Posted by scout1222 on January 21, 2009 at 10:40 pm
I know I am.
Posted by cinnabari on January 22, 2009 at 12:13 am
Guess it shows…
Posted by travellight on January 21, 2009 at 10:00 pm
What’s that word I’m looking for? There’s a resort named after them.
Anyway. I cut mine up pretty chunkylike and put in a drop of olive oil and a pretty healthy dose of fresh lime juice. If I have a really good tomato, I seed it and dice that up and put it in there, but really, I don’t think there’s anything better than some great olive oil slicking the whole business up and some fresh lime making it tangy. I don’t put in onions because they make me sick. Oh, and grind up a little sea salt in there.
I think other people put in spices of some sort, but I don’t see why, when avocados are so wonderful.
Posted by travellight on January 21, 2009 at 10:00 pm
What’s that word I’m looking for? There’s a resort named after them.
Anyway. I cut mine up pretty chunkylike and put in a drop of olive oil and a pretty healthy dose of fresh lime juice. If I have a really good tomato, I seed it and dice that up and put it in there, but really, I don’t think there’s anything better than some great olive oil slicking the whole business up and some fresh lime making it tangy. I don’t put in onions because they make me sick. Oh, and grind up a little sea salt in there.
I think other people put in spices of some sort, but I don’t see why, when avocados are so wonderful.
Posted by jaysaint on January 24, 2009 at 3:03 am
Excellent suggestions, thank you. I remembered your advice and defended the essence of the avocado.
Posted by travellight on January 21, 2009 at 10:00 pm
You’re probably familiar with that Far Side “When Chicken Salad Goes Bad.”
Posted by scout1222 on January 21, 2009 at 10:40 pm
I know I am.
Posted by cinnabari on January 22, 2009 at 12:13 am
Guess it shows…
Posted by satogaeru on January 22, 2009 at 12:51 am
We just make regular guacamole but Paul says I should post the “recipe,” such as it is, because “everybody loves it.”
I take a fork to
-two pitted, seeded, very ripe avocados
-a sliver of onion diced up very fine
-a slice or two of tomato, chopped up
-some salt (yeah, sea salt is best!)
-some lemon (lime’s good but we never seem to have it around)
-a touch, just a touch, of chopped up cilantro (we rarely have this around any more either, and it’s still good without)
All the tastes are good and they all taste good together, but the main thing is that there’s a particular consistency you can achieve no other way than with a fork. I mix it until it’s that consistency.
Posted by satogaeru on January 22, 2009 at 12:51 am
We just make regular guacamole but Paul says I should post the “recipe,” such as it is, because “everybody loves it.”
I take a fork to
-two pitted, seeded, very ripe avocados
-a sliver of onion diced up very fine
-a slice or two of tomato, chopped up
-some salt (yeah, sea salt is best!)
-some lemon (lime’s good but we never seem to have it around)
-a touch, just a touch, of chopped up cilantro (we rarely have this around any more either, and it’s still good without)
All the tastes are good and they all taste good together, but the main thing is that there’s a particular consistency you can achieve no other way than with a fork. I mix it until it’s that consistency.
Posted by jaysaint on January 24, 2009 at 3:05 am
Great tip on the fork! I made sure no other implement touched my guac. I love all your ingredients and am not surprised that this recipe is a hit.
Posted by jaysaint on January 24, 2009 at 3:03 am
Excellent suggestions, thank you. I remembered your advice and defended the essence of the avocado.
Posted by jaysaint on January 24, 2009 at 3:05 am
Great tip on the fork! I made sure no other implement touched my guac. I love all your ingredients and am not surprised that this recipe is a hit.