Jennifer Murphy
Senior Cook
After checking several guacamole recipes online, I tried this:
As per the instructions, the avocados both had the stems. They did have a few dark spots, which I scooped out with a spoon before adding the rest to the mixing bowl.
I chopped the tomato as finely as I could. I did leave the skin on. Should I have removed the skin?
I chopped the cilantro as finely as I could.
The result was pretty good, but not as good as what is served in Mexican restaurants. It seemed like some ingredient was missing. It seems to me that what the restaurants serve is "sweeter", but that can't be so. Maybe "milder" or "less tart".
We are tryng to cut down on salt, so I did not add any. I know that a little salt can make a big difference. Should I try that first?
We do not like raw onions, so I left that out, even though it was called for in most recipes.
I like garlic, but another member of the family hates it, so I left that out, too.
I would appreciate any suggestions for what to add.
Thanks
- 2 ripe avocados
- 1 Roma tomato, chopped
- 3 tsp fresh lime juice
- 2 Tbs fresh cilantro, chopped
As per the instructions, the avocados both had the stems. They did have a few dark spots, which I scooped out with a spoon before adding the rest to the mixing bowl.
I chopped the tomato as finely as I could. I did leave the skin on. Should I have removed the skin?
I chopped the cilantro as finely as I could.
The result was pretty good, but not as good as what is served in Mexican restaurants. It seemed like some ingredient was missing. It seems to me that what the restaurants serve is "sweeter", but that can't be so. Maybe "milder" or "less tart".
We are tryng to cut down on salt, so I did not add any. I know that a little salt can make a big difference. Should I try that first?
We do not like raw onions, so I left that out, even though it was called for in most recipes.
I like garlic, but another member of the family hates it, so I left that out, too.
I would appreciate any suggestions for what to add.
Thanks