Copied By: LEHEY_GREG @ESSG
   SENT: 89-01-27  02:19
   FROM: GEORGE_GRANT @COMM2
     TO: HAMBURG_KEITH @PRUNE
     CC. DL.COSIG @ESSG
SUBJECT: Guac???
In Reply to: 89-01-26  22:51  FROM HAMBURG_KEITH @PRUNE : Guac???

Keith,

   Guacamole - no worries, be happy, it's easy...
   My folks live in Fallbrook, in North San Diego County (southern Cal),
and it just happens to be the Avocado capital of the country (more grown
and shipped from that area than any where else in the good ol' USA). But watch
out - both major kinds of avocados are going up in price this spring,
since most of the California crop was affected by periods of frost in
late December and early January (one type is called "Haas", and I can't
remember the name of the other).  Haas is a thin-skinned, large-pit fruit.
The other kind (whose old name was "alligator pear", but whose modern
name I don't remember) has a small pit and thick, darker green skin.

Anyway, enough of that.  Best recipe (in my opinion) I've used is easy and
from a book on avocadoes and the history of them, etc. that I found in
a bookstore in Fallbrook.  Here goes...

For every 2 cups of avocado meat (which should be soft to the touch and
thoroughly, but not overly, ripe) add
    1/4 cup minced white onion (milder than yellow)
    1/2 cup finely diced ripe tomatoes
    1/4 teaspoon ground cumino (powder)
    1/4 teaspoon tabasco sauce
      1 teaspoon salt
    1/2 teaspoon black pepper
      1 teaspoon lemon juice (fresh)
      1 teaspoon chopped ortega chilies (canned)

Mash avocado meat first, then add the rest. Mix well, get beer and chips!

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 89-01-26  22:51
   FROM: HAMBURG_KEITH @PRUNE
     TO: DL.COSIG @ESSG
SUBJECT: Guac???
I'm not even sure how to spell it.  Anybody know a good recipe for
guacamole (?)

Keith
Copied By: LEHEY_GREG @ESSG
   SENT: 89-01-27  16:12
   FROM: FISHMAN_FRED @EASY
     TO: HAMBURG_KEITH @PRUNE
     CC. DL.COSIG @ESSG
SUBJECT: COSIG: GUACAMOLE
Forward of: 89-01-27  02:19  FROM GEORGE_GRANT @COMM2 : Guac???

Keith,

George's recipe sounds good, too, but try the following variation:

Substitute the juice of one lime for the lemon juice; substitute one minced
clove of garlic per avocado or to taste for the onion; cut down the salt to
1/2 tsp; stir in 1 or 2 Tbs sour cream; and just before serving, stir in
chopped fresh cilantro to taste.  If cilantro is not available, or if you
don't like it, use Italian or curly parsley.  Vary all of these amounts to
suit your taste.  Beer and chips sound great!

By the way, as long as we're telling guacamole trivia, I had always believed
the word to have come from a corruption of the Spanish aguacate molido, which
just means mashed avocado.  Webster's, however, says it derives from the
Nahuatl word ahuacamolle.  Of course, the Nahuatl may also be the root ot
the Spanish.  Can any of you etymologists comment on this?

Fred