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PES Makes Guacamole Out of Grenades, Dice

PES Makes Guacamole Out of Grenades, Dice


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In this artsy stop-motion video gone viral, the director makes guac out of everyday items

Still from 'Fresh Guacamole'

In director PES' follow-up to the smash viral video Western Spaghetti, the artist once again makes food out of everyday objects like dice, pin cushions, baseball bats, and golf balls.

Showtime brought us this Fresh Guacamole video, which has promptly gone viral. The stop-motion filmmaker, who has also created projects like My Pepper Heart and Cake Countdown, surprises us as usual with innovative takes on food items (the lightbulb jalapeño and poker chips, in particular, are genius). Western Spaghetti did have more ingredients, but this one is good enough to fulfill our stop-motion craving.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


Guacamole recipe suggestions?

I want to make some Guacamole today, and was curious if anyone had any good recipes i could try out?

I used to work at a place where an actual customer went up to the manager and demanded to know who made the guac. He called me to the front and the customer was so in live my guac she wanted to know my secret.

It's lime zest and lime juice of course.

This is how I make mine, too. Keeps it from browning and adds a subtle zing.

Mash avocado with salt and some lime.

Doesn't get better than that. More complicated, sure, but not better.

I'm not going to go into too many specifics but simple is always better, lime, onion, tomato, an even chop in a size that is enough to be distinctive but not too large where you're eating chunks of onion. Finely chopped jalapeño or Serrano pepper and cilantro.

What I like to do is chop everything up and mix it into a salsa before I put in the avocado, season and taste with salt and pepper (possibly garlic sauce). Once I'm happy with the ratio and flavor then I add the avocado.

Split the avocado in half and run a knife thru it in a grid pattern then scoop it out into the salsa mixture. I then use a spoon to carefully blend the salsa with the avocado.

You want that creamy yet still chunky consistency, where it doesn't get very watery and soupy. Mixing everything but the avocado before hand makes it so you can control the texture a lot better.

My recipe is very similar to other posts on this thread

1 roma tomato, deseeded and diced

1 shallot or 1/2 small onion diced

1/4 to 1/2 cup chopped cilantro (Depends how much you like cilantro)

Cumin to taste, about 1/2 teaspoon

Optional: Garlic powder 1/2 teaspoon

First mash avocado, add in other ingredients, let sit for hour or more in fridge to let flavors blend. Can adjust any of these portions to taste.

Mash two ripe avocados along with like 1/8 tsp kosher salt, 1/8 tsp cumin, 1/4 tsp garlic powder (or a clove or two minced garlic), 1/2 tsp lime juice, 1/4 red onion (very finely minced), and (optional) a little chopped seeded tomato (added at the end so it doesn't get mushed up).

Those are starter seasoning amounts so add more afterwards if you feel it needs more of one or more of the seasonings.

*I usually do garlic powder rather than fresh garlic because raw garlic can be kind of strong. Red onion is great raw so its ok to use this fresh in the guacamole.

Don't get too fancy. Let the avocado do the talking.

Yeah. I have always had it out for garlic powder, but the raw garlic leaves a pretty unpleasant taste in your mouth for awhile. I use garlic powder now too

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on. but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

I'm pretty old fashioned with my guac, buy +1 for tequila in place of lime. Really does work great.

-Roughly chop 3 - 4 avocados put in a bowl -Squeeze the juice of 1-2 limes over the avocados depending on how much you like limes (they also keep the avocados from browning) -finely chop 1/2 a red onion -finely chop 3-4 jalapeños no seeds or ribs (depending on how much you like spice you can keep some seeds and ribs for kick) -finely chop 1/2 cup of cilantro (more or less depending if you like cilantro) -1-2 TBSP of salt -1 TSP of pepper -1 clove fresh garlic chopped. Add spices and veggies, mix and let sit in refrigerator for as long as you can wait until you eat it

I want to try zest and garlic powder now too.

Avocados, cilantro, lemon & lime juice, salt, red onions (diced).

The video ɿresh Guacamole' by PES is actually a good recipe. The only change I make is using more avocados.

Start by juicing a couple limes into your bowl. We're going to quick-pickle the veggies which helps mellow and blend the raw allium flavors. The onions will also have a bit of a limey-burst of flavor when you happen to bite into them.

Crush and mince 3-4 cloves garlic, smash further with some kosher salt using the side of your knife and toss in the lime juice. Finely chop a medium red onion and add to lime juice, add a dash of salt and mix.. Mince 1-2 serrano peppers (to taste, heat levels and tolerances vary), add to the lime pickling mixture. Grind up 1.5tsp fresh cumin seeds and add to bowl. Cut 3-4 small ripe avocados in half and use the tines of a fork to shred them out of the skins, this does a good job mashing up the flesh, then scoop out anything remaining by using the side of the fork. Mix it all up. Chop up a 1/2c of cilantro and mix it in and you're done.


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