Well, not really, but it could be.
But I DO love making guacamole, and I'd love to hear about how you guys make yours. Any secrets? Techniques? Special ingredients? Variations?
I use Hass Avocados (the market near me--Vicente Foods in Brentwood--has the best, biggest, awesomest 'cados around), generous amounts of chopped cilantro, white onion, a minced serrano pepper, a clove or two of garlic, lime juice, freshly cracked sea salt, and a dash of paprika.
Everyone who's tried it raves about it.
I wanna hear about your guys' recipes. SHARE!
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