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that sounds amazing- i had thought of visiting china but the restrictions were too much.but you bring up an interesting thing; Did everyone make guac salad? if so what was your recipe?
As for the guacamole salad, depending on the type of avocado, because Hass avocados are small, you can add a tablespoon of minced onions, 1/2 teaspoon of cumin, a pinch of salt, and a dribbling of lime juice. You can also add a sprinkling of chili powder for garnish, but according to my partner, that's optional. The lime juice is a must.Edit: Forgot to mention Cilantro. Mix in the chopped up leaves, add it as a garnish, or leave it off. Some people, like my step-dad hate the taste of cilantro, so we leave it off for him.
my sister got me trying a mid west variantsince quac was a main staple & everyone loves is I make a huge portion & go all out5 hass avacados mashed with fork1/2 of a juicy lime or more (i was told my my food critic culinary student that it could have used more lime)2 plum tomatos chopped fine (for tomoatoes) 1/2 of a med size, sweet onion diced chopped fresh cilantro (abt a half to 3/4 cup)i diced sm, gala/fugi (crisp) applesaltyes, no spicy stuff- I react violently to chilly based spices. the apple adds a crisp sweet that really cuts throughI really am curious as to what are other variations? I never would have not added tomato for example, it just wouldn't have occurred to me
If you want a quicky guacamole-if your grocery store has decent pico de gallo, mix avocado and pico and your preferred spices (we use the ones mentioned earlier). It's a real timesaver. Although, DH usually makes his own pico, but uses this method when he's feeling lazy.Sent from my XT1635-01 using Tapatalk
I love Pico de Gallo on its own. I've never tried mixing the 2 together. Does it make the guacamole runny with all the tomatoes? Sent from my LG-H901 using Tapatalk
I mentioned possibly adding some red bell pepper chopped finely and mixing that in, Louis says to try and roast the pepper first and peek the slightly charred skin off, then chop it up and mix it in the guacamole. Just to give it a bit of contrasting color.For me, the fresh red onions are a must because it provides added texture. I'm not a fan of guacamole baby food.
If you want a quicky guacamole-if your grocery store has decent pico de gallo, mix avocado and pico and your preferred spices (we use the ones mentioned earlier). It's a real timesaver. Although, DH usually makes his own pico, but uses this method when he's feeling lazy.
I made my Iron Fist Hot Pot ( with bok choy) a few nights ago but I don't know how to add photos.