Making guacamole for a party

[Anonymous]

Anonymous wrote:

Anonymous wrote:In addition to the bananas, put them into a paper bag. That will accelerate the ripening.

If you make the guac in advance you can put a layer of water on the top and it won't get brown.

I've never heard of this and wouldn't attempt it. I'd put a layer of plastic wrap on the top b/c it's oxidation that makes it go brown.

http://www.epicurious.com/articlesguides/blogs/editor/2014/04/how-to-keep-guacamole-green.html

I've done it. Works just like in the video.

[Anonymous]

Anonymous wrote:Leave avo pits in guac. Browns more slowly.

Nope. Just press plastic wrap to the surface, or use lime juice.

[Anonymous]

Just don't use tomatoes. Or as I think of it, ruining a nice batch of guacamole.

[Anonymous]

Anonymous wrote:Get Alton Brown's guac recipe. It calls for cumin and has been a huge hit in my house.

+1

[Anonymous]

Anonymous wrote:My husband, the purist, would say only Avacado, lime juice, a jalapeno pulverized in salt and pepper. Personally I like make something my friends call "salsa mole" which also has tomatoes, garlic, red onion and maybe corn - fresh, added. But if it just himself and me I make the plain kind.

I buy mine 3 days in advance. If they seem to get too ripe, put them in the fridge.

+1

No tomatoes in guac!

[Anonymous]

Anonymous wrote:Just don't use tomatoes. Or as I think of it, ruining a nice batch of guacamole.

Ha! I feel precisely the same way.

[Anonymous]

My preference is pp's DH's purist recipe. But an easy crowd-pleaser: but fresh salsa from grocery story; mix with roughly smashed avacados. Yum yum yum.

[Anonymous]

I use avocado, lime, tomato, onions, garlic, cilantro, hard-boiled eggs, salt and if I want it spicy, will add a little jalepeno. DH's recipe and he is from Latin America. I used to do it the purist way too but this is good as well.