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.
I apologize, wrong news group!
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Not if you tell us what you drink with it
Still, a bit far out for a wine group since I would drink a Mexican beer or even a Margarita :-)
Either would be preferable to a Mexican wine so good advice :)
On Sunday, May 5, 2013 12:18:29 PM UTC-4, James Silverton wrote: Apart from the cumin, I think my recipe is pretty basic but I note that
No problem about newsgroup, but surprised at yogurt (and disgusted at thought of Miracle Whip). For me it's mostly avocado with salt,tomato, lime juice, chile, and cilantro. I've never done dairy (or mayo!).
Oops, onion as well.
of Miracle Whip). For me it's mostly avocado with salt,tomato, lime juice, chile, and cilantro. I've never done dairy (or mayo!).
An we leave out the chile.
I am quite the purist when it comes to guacamole: good quality avocado and lime juice are the only essentials, though I usually gussy it up with some diced serrano chiles and cilantro.
Mark Lipton
I'm in the "purist" camp: Avacado, lime, cilantro, red onion, jalapeno, a pinch of chili powder, salt.
I am quite the purist when it comes to guacamole: good quality avocado and lime juice are the only essentials, though I usually gussy it up with some diced serrano chiles and cilantro.
Mark Lipton
It's surprising how smooth a little yoghurt makes guacamole and cumin seems to fit well. I've no problems with cilantro either tho' it's quite reliable that some people can't taste it or say it tastes like soap. My
*son* is among the last.
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What on Earth is yogurt, Greek or otherwise, doing in there?! Just can't picture any diary product in a guacamole, sorry. I know Greek yogurt is the "hot" item these days but adding it everywhere one goes is a bit much. And yes, it's a bit far out in this forum 'cause it goes super well with beer and not at all with wine :)
Cheers!
It is surprising how many recipes on the web include Yoghurt or Mayonnaise. I suggest that doubters just try it. I've already apologized for my initial posting and I agree with you about beer but sometimes a reply seems needed.
Yes, cilantro is certainly a divisive flavor. As for the smoothness of your guacamole, I agree that yog(h)urt or mayonnaise will do that, but I prize the chunkier, more rustic texture of guacacamole a naturelle. Ripeness of the avocado is also a factor: a truly ripe avocado produces a fairly smooth product on its own. De gustibus, though.
Mark Lipton
Cilantro itself is not an issue but perhaps its freshness is. If it's a bunch from a grocery store, you will need quite a significant amount of it because it's just not "strong" enough of a taste. If it's something from your own cilantro patch (I have one that measures 6"x24" and supplies almost all of our cilantro needs for the warm season) all you need is a few branches - fresh cut cilantro is so strong that not much greenery is needed for the taste. So, your guacamole stays soft if that's what you like. But I agree with Mark, "a naturelle" texture to me would be much preferred to any "enhanced" smoothness by yogurt or by other means.
Cheers!
I'll take your word for it! I have never grown cilantro and always bought a bunch in the supermarket. I certainly wouldn't use dried cilantro; that we probably all agree has very little flavor.
It's really easy to grow but does not last through the summer as it bolts with any heat. It will readily grow in a pot.
It would absolutely thrive in Potomac, MD! And yes, first year plants are a bit sensitive to drought and heat and you might want to plant the seeds several times in the season so you have fresh supply all the time. But if you leave the plants in the ground over winter, the second year plant is much more resilient and produces more leaves, which is what you need here. The roots will be fine anywhere south of Canada over winter, I think, and the above the ground part won't even die out in MD although it won't be growing under snow, obviously. So, you'll have your own supply from April to November.
Cheers!
Thanks, maybe I'll try since I eat enough cilantro to make the idea attractive.
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