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PostPosted: Sun Aug 17, 2008 6:38 pm 
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Location: Tulsa, Oklahoma USA
Bill-inTulsa's Guacamole

2 small Avocados
Juice of 1/2 a lime or to taste
2 Tbsp Green Onion chepped
2 Tbsp Onion, yellow or white
4 Tbsb Cilantro chopped
2 Tbsb Pickled Jalepaños chilies chopped
1 or 2 Serrano Chilies chopped
1/2 tsp or more Garlic powder
1/4 tsp or Galic minced (dry bottled or fresh)
Dash of Hot Sauce, I like Cholula or any other will do
Salt and pepper to taste

Mix and mash all the above together. Some like diced tomato but I do not.
Serve with tortilla chip made from tortillas deep fried in vegetable oil or store bought if you must.

Enjoy,
bill

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"Find the Magic" in the Riviera Maya & the Costa Maya"
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PostPosted: Sun Aug 17, 2008 7:32 pm 
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Location: Indiana
It's always so interesting to see another person's recipe for guacamole. I have one I've used for years and love. I think there must be as many recipes as there are cooks you make it. :D


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PostPosted: Sun Aug 17, 2008 8:15 pm 
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Please post you recipe if you would. I am always looking to try other recipes.
bill

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PostPosted: Sun Aug 17, 2008 9:24 pm 
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Location: Indiana
Guacamole

2 avocados, roughly mashed
2 Roma tomatoes, chopped
2 T. fresh lime juice
¼ onion, chopped
½ tsp salt
1 T. olive oil*
2-3 T. cilantro, snipped

Mix thoroughly. Serve either as a side dish or as an appetizer with totopos on the side.

*I added the olive oil a few years ago at the advice of Iliana de la Vega, a nenowned international chef with the #1 restaurant in Oaxaca. I was amazed at the improvement in taste that simple addition makes.


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PostPosted: Sun Aug 17, 2008 9:28 pm 
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Great recipe. Thanks,
bill

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PostPosted: Sun Aug 17, 2008 9:52 pm 
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My pleasure, Bill

Before the Tex-Mex cuisine got hold of it, guacamole was always a chunky salad served on the plate with a meal and eaten with a fork. Guacamole dip is a fairly recent deviation.


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PostPosted: Sun Aug 17, 2008 10:26 pm 
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I am going to try your addition of Olive Oil to my recipe after I try your recipe in the next few days :lol: :wink: :!:

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