First of all, I like guacamole a little chunky, it looks far more attractive and the avocado is taster when it's not pureed, as the photo shows.. It needed fresh garlic, zero olive oil, chopped pickled (or fresh) jalapenos to taste, fresh ground pepper, a teaspoon of salt, red onion chopped and a quarter cup of coarsely chopped fresh cilantro and LIME juice, not lemon, also lotsa people add a chopped tomato, which is lovely but you can't save the guac in the fridge for long with tomato in it......I guess if you've never had good guacamole, you'd think that recipe was ...meh...but seriously....Another tip to keep the guacamole for turning color (if you have any left over) is to pack it into a glass container with a tight fitting lid but before putting the lid on it, place a piece of saran wrap directly on top of of the guacamole and press it into it lightly so no air will come in contact with it. Then put the lid on.
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First of all, I like guacamole a little chunky, it looks far more attractive and the avocado...