Guacamole Recipe Green Salsa Guacamole and Chips
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Date: 2020-05-15
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Comments and reviews: 10
Max
I, along with my caregiver, made this today at lunchtime. I must have made a mistake because the tortilla chips were not as crispy as I wanted. About four hours later, the tortilla chips were magically more crispier and the, what I called guacamole was spicy but delicious. I made it with a serrano pepper. My nighttime caregiver, who said she normally doesn't eat guacamole, said it was spicy hot, but not too hot, and that she liked it. She had several mouthfuls. I'll be patiently waiting for tomorrow to take a look at it and see if it turns brown. I'm hoping it doesn't cause I would like to eat the rest of it. Thanks for the recipe. After three days in the refrigerator, it did not turn dark and it was as delicious on the third day as it was the first day.
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I, along with my caregiver, made this today at lunchtime. I must have made a mistake because the tortilla chips were not as crispy as I wanted. About four hours later, the tortilla chips were magically more crispier and the, what I called guacamole was spicy but delicious. I made it with a serrano pepper. My nighttime caregiver, who said she normally doesn't eat guacamole, said it was spicy hot, but not too hot, and that she liked it. She had several mouthfuls. I'll be patiently waiting for tomorrow to take a look at it and see if it turns brown. I'm hoping it doesn't cause I would like to eat the rest of it. Thanks for the recipe. After three days in the refrigerator, it did not turn dark and it was as delicious on the third day as it was the first day.
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Rodney
Love your style of doing everything so authenticly. I must try your roasting method and need to find a tomatillo to use, hope they have those in our small town store. I have always just used avocado, garlic, cayenne pepper, salt, and lemon juice. I also leave the pit in after learning that tip from a friend years ago, I believe it does help prevent browning significantly. Thank you for your wonderful presentation!
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Love your style of doing everything so authenticly. I must try your roasting method and need to find a tomatillo to use, hope they have those in our small town store. I have always just used avocado, garlic, cayenne pepper, salt, and lemon juice. I also leave the pit in after learning that tip from a friend years ago, I believe it does help prevent browning significantly. Thank you for your wonderful presentation!
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Bobbi
Yes I've been trying to grow tomatoes but horrible at it. I can do onions, limes, figs, citrus, garlic, lettuce, Cabbage, carrots, potatoes from the sprout eyes, cilantro, basil, rosemary, strawberries, oregano, okra and mint. but I can't grow tomatoes I think I have too much wind I live on a links golf course in Texas near coast it's windy. but I was thinking tomatillos May survive as they have a shell
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Yes I've been trying to grow tomatoes but horrible at it. I can do onions, limes, figs, citrus, garlic, lettuce, Cabbage, carrots, potatoes from the sprout eyes, cilantro, basil, rosemary, strawberries, oregano, okra and mint. but I can't grow tomatoes I think I have too much wind I live on a links golf course in Texas near coast it's windy. but I was thinking tomatillos May survive as they have a shell
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Reggie
Great recipe, bookmarked it, it, was very tasty however a dangerous way to fry in a frying pan with that much oil over a gas stove, I would suggest a deep fryer or a glass top stove, don't fry this way. I am a volunteer firefighter and, I have seen people severely burned, loss of life, and many houses burned to the ground frying this way! just felt I should point that out
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Great recipe, bookmarked it, it, was very tasty however a dangerous way to fry in a frying pan with that much oil over a gas stove, I would suggest a deep fryer or a glass top stove, don't fry this way. I am a volunteer firefighter and, I have seen people severely burned, loss of life, and many houses burned to the ground frying this way! just felt I should point that out
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Michelle
Will def be trying this. I make guacamole ans put cut up cooked shrimp in mine. Its a cross between ceviche and guacamole I guess, when you can't decide which one you want. Put it on a tostada and douse with a bit of Valentino or your favorite hot sauce. if yiu tey it, plz lmk.
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Will def be trying this. I make guacamole ans put cut up cooked shrimp in mine. Its a cross between ceviche and guacamole I guess, when you can't decide which one you want. Put it on a tostada and douse with a bit of Valentino or your favorite hot sauce. if yiu tey it, plz lmk.
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Bonita
I don't get offended. It is YOUR recipe. You call it what you want. I am using YOUR recipe from now on. I bought your container for it but was afraid to use the masher but I am 100% inland will serve in this, too. Thanks for giving step by step instructions visually for New me.
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I don't get offended. It is YOUR recipe. You call it what you want. I am using YOUR recipe from now on. I bought your container for it but was afraid to use the masher but I am 100% inland will serve in this, too. Thanks for giving step by step instructions visually for New me.
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David
I've heard the opposite about lime. like never put it in your guacamole, but squeeze it over your tacos with the onions and cilantro garnish. The citric acid actually oxidizes the avocado and makes it brown faster. The seed is what keeps it from browning.
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I've heard the opposite about lime. like never put it in your guacamole, but squeeze it over your tacos with the onions and cilantro garnish. The citric acid actually oxidizes the avocado and makes it brown faster. The seed is what keeps it from browning.
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ShylGlen
I'm glad I have an avocado tree after seeing you roast the garlic and onion. I've only ever made guac once but it wasn't good lol so I just use my avocados for salads, tacos/burritos, sandwiches, and burgers. Thanks for recipe. Sending love from Guam.
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I'm glad I have an avocado tree after seeing you roast the garlic and onion. I've only ever made guac once but it wasn't good lol so I just use my avocados for salads, tacos/burritos, sandwiches, and burgers. Thanks for recipe. Sending love from Guam.
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Bobbi
Thanks I made both your Suezas and your Tex mex enchiladas and they are both amazing and I love that you didn't soak your tortillas in a sauce as mine never roll if I soak they break or fall apart but the light fry warming method was perfect
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Thanks I made both your Suezas and your Tex mex enchiladas and they are both amazing and I love that you didn't soak your tortillas in a sauce as mine never roll if I soak they break or fall apart but the light fry warming method was perfect
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patrick
I just make salsa verde first. I used roasted garlic in my guacamole as well as salt, cilantro, and lime. At the end I add a few tablespoons of my salsa verde before serving. Adding chopped onion will prevent the oxidation.
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I just make salsa verde first. I used roasted garlic in my guacamole as well as salt, cilantro, and lime. At the end I add a few tablespoons of my salsa verde before serving. Adding chopped onion will prevent the oxidation.
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