Guacamole: What's Your Secret Ingredient?

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Phildelmar
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/16 22:12:21 (permalink)
Agreed
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iluvcfood
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/16 22:42:12 (permalink)
I have no clue what kind they are but the ones on my tree work just fine!  
The tree is about 45 years old and I get more Avocados off of it in a year then I could ever eat!  I end up giving about 1/2 of them away! 

#32
Dr. L.M.
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/16 23:23:35 (permalink)
Heaven!  An Avocado tree in the back yard!  That's your secret ingredient!!
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CCinNJ
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 00:25:55 (permalink)
Sadly... 4 toothpicks & a shot glass will never yield any secrets to guacamole in these parts. Can't even grow a lime. We still like to try.

If only.
#34
Jennifer_4
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 09:17:32 (permalink)
avocado, lime (zest and juice), salt, sriracha, garlic, roma tomatoes, green onions, and a tiny bit of cilantro.  I like my salsa on the side (La Victoria, Salsa Suprema (I like it because there are no onions, just tomatoes, garlic, and chiles)
#35
Twinwillow
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 11:05:23 (permalink)
mar52

The one critical element for the best guacamole no matter what your add-ins are is using Haas Avocados.

Those smooth skinned avocados have no taste.

 
I think thats a given.
 
And, referring to the amount of heat in Gaucamole, I don't like it "burning hot" either. I only use just a few drops of Tapatio hot sauce when making mine.
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Twinwillow
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 11:16:13 (permalink)
iluvcfood

I have no clue what kind they are but the ones on my tree work just fine!  
The tree is about 45 years old and I get more Avocados off of it in a year then I could ever eat!  I end up giving about 1/2 of them away! 


 
Hass avocado fruit and trees:
http://www.google.com/sea...uAEhUfqLFeeK2QWJ04GgAg
 
#37
Phildelmar
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 13:18:02 (permalink)
What a gift!
#38
bartl
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 15:21:42 (permalink)
The trick to using "Florida" and other smooth-skinned avocados is similar to using Hass: timing. While Hass avocados are largely a matter of looking at the color, you have to use the "touch" method of determining if a Florida avocado is ripe; softening, but not too soft. If you eat avocados regularly, you will figure it out after the first half dozen or so avocados, but if you haven't had one for a while, you may have to throw out one or two before you get the hang of it again. They are certainly a bit sweeter and a bit less buttery than Hass avocados, but I would hardly call them "flavorless".
 
Oh, and the touch method works for Hass avocados, too.
 
Bart
#39
Foodbme
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Re:Guacamole: What's Your Secret Ingredient? 2013/02/17 20:59:37 (permalink)
I'm an Amateur Food History Buff.
It's a myth that Hass Avocados only grow in CA.
Haas is the variety of the tree that grows the fruit.
Haas Trees can grow and produce fruit in a variety of locations including FL, NM, Mexico and Central America.
There are THOUSANDS of varieties of Avocados and more being developed.
At some point, they will develop an Avocado that will surpass the Hass but until then, Haas is the Gold Standard****or should I say, The Green Standard!
For everything you ever want to know about Avocados, go here:
http://www.ucavo.ucr.edu/
post edited by Foodbme - 2013/02/17 21:03:38
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