Reviewed: Apr. 4, 2008

this is really good...I never add salt to anything, so mine was really good!

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HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Mar. 23, 2008

I followed the recipe exactly and this was my first time ever making it.. I was very surprised at how easy it was to make and it did taste good but it was alittle too salty and I personally didn't care for the chunky tomatoes in it. I'll make this again b/c it was good but I will defiantly be alittle more flexable on the ingredients. It's a Great recipe t work on to make it your own! THANKS!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Mar. 14, 2008

We love this combination of fresh salsa and guacamole. Didn't discover this method until we moved to Texas, and now like this better than the creamy guacamoles. I also add some finely minced garlic, or garlic powder if I'm lazy!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 7, 2008

This does seem to have a little too much salt. However, a pinch of salt goes nicely with the lime and cilantro flavors, and adds some depth. Kosher salt is the way to go. Oh, and keeping the "seed" in the guacamole doesn't actually do anything. The lime juice (citric acid) actually prevents browning due to oxidation (contact with the air). If you actually want to prevent browning in the fridge, cover the guacamole with plastic wrap, pressing the wrap down onto the surface to prevent the air from getting in.

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LUUKINEN

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

We made this to use in the Seven Layer Taco Dip from this site (instead of the layer of lettuce). We couldn't stop eating it as we were assembling the layers. Given a few more minutes we would have needed to make another batch to make our layer! This is the best guacamole I have eaten. Most times we get it at a Mexican restaurant it is lifeless and tastes like avocado with some other stuff thrown in. This is full of flavor and the jalapeños add a nice kick. I probably added a bit more lime juice than it called for but that's cause I love lime juice in Mexican food. I am about to head to the kitchen to make another batch to go with tonight's dinner. Thanks for the great recipe! EDIT: Made this again tonight and it was as good as I remembered it. This is as good as guacamole gets!!!!

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DFW Stark

Cooking Level: Intermediate

Home Town: Levelland, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 10, 2008

Great & delicious recipe! I just added less salt & used red onion only because that's all I had on hand. Will definitely be making this again!

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ma41

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Feb. 8, 2008

Didn't use the jalapeno peppers - cut the recipe in half and used it with seven layer taco salad - great addition! Thanks

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Big "M"

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

This was good, but we thought it had a lot of tomatoes and not as much flavor as some of the authentic Mexican guacamoles in Az. Put in a little seasoning and less tomato and it would be great. We loved it never turned brown. Thanks.

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azsunshinegirl

Home Town: Milwaukee, Wisconsin, USA

Living In: Surprise, Arizona, USA

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Reviewed: Feb. 3, 2008

This is the same recipe I've been using for guacamole for years although I prefer mine without cilantro. To make it even easier, I don't even mash the avocado but like to leave it diced, so the guacamole has a more chunkier texture. As far as salt goes, I just use it at the end to taste. Once you get used to this recipe, you'll never have to follow the quanities listed...it's all by how you and your family likes it.

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jcwiakala

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Reviewed: Jan. 10, 2008

1 tsp salt is sufficient and increase the coriander (cilantro) to 1TBS or more and this is FANTASTIC!!! This guac is GREAT!

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royalewcheese

Living In: Perth, Western Australia, Australia

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Reviewed: Dec. 25, 2007

One of the best guac recipes to date. I, too, reduced the salt to 1 tsp but other than that I followed the recipe exactly and it got rave reviews. This one's saved to the recipe box!

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charly

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Reviewed: Dec. 24, 2007

This is by far the best and easiest guac recipe I have ever made. It is so full of flavor, it just explodes in your mouth! No changes. Perfect!

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 13, 2007

This is the way I have made Guac since spending some time in Corpus Christi. Loose all the salt, just a pinch or two will do, add more cilantro and it is a hit. I know the salt thing is person taste, butt...still a great recipe

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Tim S

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Reviewed: Nov. 12, 2007

I've made this several times and always get rave reviews!!! I think I could just eat this for dinner some nights and forget what I'm making to go with it.

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BROWN_EYES_SC2002

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Reviewed: Nov. 4, 2007

Best guacamole recipe I have found so far.

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Laura75

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Reviewed: Oct. 22, 2007

Lovely. I don't care for avocado...and I LOVED this...so did my family. I altered a tiny bit by adding 4 chopped cloves of garlic. Cheers!

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FINTIN

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Reviewed: Oct. 11, 2007

Mmmmm, so good. I omitted the salt, used onion powder instead of chopped onion, and two serrano peppers in place of the jalapenos. Delish!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2007

This recipe was great! I added some chopped garlic for even more of a kick!

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A1SAUCE3

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Reviewed: Oct. 6, 2007

If you want a simple, delicious guac recipe...this is IT! I didn't have any cilantro on hand, so I followed the recipe minus that. Also, I used only 1 medium size jalapeno and that provide just the right amount of heat. I used some canned diced tomatoes & that worked great. Overall, DELICIOUS and will definitely make it again!

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