Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
No salt or jalapeño?The most important thing is always avocados at the peak of ripeness. With a perfectly ripe avocado you don't really have to add anything.
That said I'll usually add a little lime, cilantro, sweet red onion and garlic.
Avocados are a super food. We eat them as often as possible. Making Guac is just another way to consume them.
That looks like a good recipe.
No salt or jalapeño?
Oh, and cilantro?
I'm a cilantro devotee! :thumbs:I listed cilantro. Or you thinking it doesn't belong? I think it works really well with avocado. Actually I think cilantro works well with lots of things but that may be my Spanish wife's influence more than anything.
Salt - for sure. And a little jalapeno. Was working from faulty memory. Thanks for the reminder
No salt or jalapeño?
Oh, and cilantro?
You ever try serrano instead of jalapeno? I like the flavor a bit better.
I've occasionally used Serrano's elsewhere, but I'd have no probs with it.
Where Jalapeño has an affinity though, is with beef! I'll sometimes top a steak, table-side, with chopped fresh Jalapeño. Delicious!
Never tried Ghost, but I do like the fruity bouquet of habanero! In certain dishes. Al Pastor, is one. Shrimp dishes, too.I can agree with that. Bell, Poblano or Anaheim for stuffed, Jalapeno with beef .. and sautéed mushrooms, serrano in a milder salsa, habanero if you like hotter or ghost pepper if you like the heat more .. ghost peppers have quite a nice flavor actually if you can tame the heat.
Never tried Ghost, but I do like the fruity bouquet of habanero! In certain dishes. Al Pastor, is one. Shrimp dishes, too.
Never tried Ghost, but I do like the fruity bouquet of habanero! In certain dishes. Al Pastor, is one. Shrimp dishes, too.
Ghost Pepper or Bhut Jolokia started appearing several years back. But it's much hotter.
Orange habenero ~ 250,000 Scoville Units (a once-subjective test to see the concentration at which non-pepper-eaters could detect heat, now replaced by GS/MS tests).
Red Savina haenero ~500,000
Ghost Pepper ~1,200,000
Of course the current champion, Carolina Reaper, tops out at over 2,000,000 with an average more like 1,600,000. Got a jar of powder on my desk. Deadly stuff, but I've always loved chilis.
Yea there are people obsessed with hot and chili breeders keep crossbreeding and cultivating for more and more heat. My brother likes the ultra hot stuff. I like some heat too but if the heat of the pepper obscures the flavor of the food its paired with then its pointless.
I got my first taste of ghost peppers from a guy who used to work with me. He was obsessed, he grew ghost peppers, he had ghost pepper jelly he made even, which was .. interesting.
Avocados are a super food. We eat them as often as possible. Making Guac is just another way to consume them.
That looks like a good recipe.
No salt or jalapeño?
Oh, and cilantro?
Flavor.Read the second entry under "ingredients". Why add sodium to any healthy recipe? This recipe is not your guacamole dip recipe rather, a salsa recipe.
I totally agree. Avocado's have a great nutritional profile, a great source of the good simple fats.
One of the best guacamole salsa's ive had was a guacamole cactus salsa. I'm not sure of the complete recipe I had it at a restaurant out of town. I could taste the tomatillo, garlic and cilantro you will often find in it. and of course the avocado and some type of cactus. that makes me want to experiment.
Not happy about the Haas prices (due to a reduced harvest); not paying 88 cents for a little avocado. The easiest way to make guac is to just mash the avocado with a fork and season with garlic salt.
But avocado and Swiss cheese on whole wheat bread makes a great sandwich too.
Flavor.
Salt is a flavor enhancer, and an effective one at that.
It's not unhealthy per se, but may be unhealthy for those who have problems with.
Flavor.
Salt is a flavor enhancer, and an effective one at that.
It's not unhealthy per se, but may be unhealthy for those who have problems with.
Read the second entry under "ingredients". Why add sodium to any healthy recipe? This recipe is not your guacamole dip recipe rather, a salsa recipe.
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