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Reviewed: Jan. 31, 2008

I learned a good tip in Mexico for serving guacamole: to keep it from turning brown when sitting out for extended periods of time, eg. during a party, keep the avacado pit(s) inside the dish with the guacamole.

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Reviewer:

Hayley H

	Cooking Level: Intermediate Home Town: Sioux Lookout, Ontario, Canada
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Reviewed: Nov. 22, 2006

This was very tasty. I have several different recipes for guacamole, and I use which ever one I am in the mood for because they all have a little bit different taste. I will be keeping this one too for sure.

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Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Nov. 13, 2005

This was really good. It was my first time making guacamole so I didn't know what to expect. I used the whole shallot and the whole jar of sauce since there would have only been a little bit left anyway. I would make this again, but next time I will add the lime juice and salt that another reviewer suggested just to see what the difference is.

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Reviewer:

linda

	Cooking Level: Intermediate
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Reviewed: Nov. 9, 2005

I did not really care for this. The taste was bland.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Jan. 25, 2004

Well...we liked it, but not as much as our regular version of guacamole. I didn't use quite as much taco sauce since 2 avacados do not yeild very much and used garlic powder instead of the cloves. I think I'll stick with my original way of making guacamole, but I'm glad I tried this version.

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Reviewer:

JOSIE

	Cooking Level: Intermediate
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Reviewed: Jan. 25, 2004

This recipe is so easy, you can't go wrong. It went fast, and I will definately make it again- my *only* suggestion would be some lime juice. Adjusting the taco sauce made it more tomato tasting, but a twist of lime and the dash of salt really made it guac!

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10 users found this review helpful