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75 Comments

Comments

nj says ...
bonnie, leave the pit in the avocado to keep it fresher longer in the fridge and wrap tightly in plastic wrap. it keeps for a long time this way. you can also make guacamole- - place the pit in the guacamole and store in the freezer to pull out when needed.
01/28/2010 3:18:30 PM CST
Nancy Wyatt says ...
Years ago(70's)there was a wonderful recipe for stuffed avacado. As I recall...it had a simple homemade type of egg salad mixed with fresh crab meat in the center of a halfed (seed removed, of course) avacado...then it had buttered bread crumbs sprinkled over the top....put it in the oven for about 6 or 7 minutes...just enough to warm it up and serve with corn chips all around it. It was delicious. I have forgotten the exact recipe but maybe it's something you can work with and bring it out again!!
01/28/2010 4:05:55 PM CST
Doug McCutcheon says ...
Hi James! Thanks for sharing this fabulous sounding recipe for Guac. Can't wait to try it. It has Super Bowl Sunday written all over it! My daughter Lauren, ISE at Hoo Foo Santa Cruz says you are the best. Look forward to meeting you.
01/28/2010 4:56:04 PM CST
hsiaw says ...
Yup, those are avocado pits in James' guacamole!
01/28/2010 4:56:14 PM CST
Eric says ...
Does anyone know the reason why leaving the avocado pit(s) in the guacamole retards discoloration?
01/28/2010 8:12:54 PM CST
Dawn Needham says ...
I like to halve an avocado, squeeze lime or lemon juice over it, hit it with some hot sauce, then fill the pit with green salsa, dollop on a little Greek yogurt and snip some cilantro over the top. Very good snack that's also delish on some salad greens.
01/28/2010 8:56:21 PM CST
Dawn Needham says ...
My trick with guacamole: Paste a few garlic cloves with some kosher salt (chop together and mash with the side of your knife for a few minutes). It gives a garlicky kick all through the guac, and just enough salt.
01/28/2010 9:00:47 PM CST
Kathy Knight says ...
Recipe sounds great, but where's the garlic? I would add 1/2 teaspoon garlic powder to the pot.
01/29/2010 1:00:11 AM CST
Stephanie says ...
You gotta put a clove of raw garlic in there!!!! and I use cholula hot sauce as well.
01/29/2010 8:58:28 AM CST
Lisa says ...
My avocado recipe is a bit different. I add a can of unsalted black beans and corn to my guacamole recipe. I like to use fresh corn on the cob. After cooked, just take a knife and cut the corn off the cob (stand corn upright to cut off corn) Than you have a few corn pieces intact, more fun to pick up with a chip.(frozen corn works as well) Combine 3-4 avocados, drained beans, corn, salt & pepper to taste, and a little lime juice and lemon juice. I like to add a pinch of garlic salt and Lawrys seasoning salt as well. Every time I make this dish it disappears and I get lots of praise. Try it, you may like it as well.
01/29/2010 11:10:54 AM CST
Deb Day says ...
New Age Guacomole 3/4 cup mashed ripe avocado 1/2 cup chopped water chestnuts 1 ear corn, husked 2 Tablespoons (T) minced green onion 1 T minced cilantro 1 T fresh lemon juice 1 teaspoon Chinese chili sauce (opt) 1/4 teaspoon salt Cut kernels from corn, saving "milk" from cutting. Combine with all other ingredients. Bury avocado seed in guac to keep it from browning.
01/29/2010 1:41:08 PM CST
parkerj says ...
The pit goes in my guacamole as decoration only - discoloration is caused by oxidation (or interior exposure to oxygen) the best way to prevent this is to cover the Guacamole with an airtight material until you are ready to serve. The best way to keep it from browning after you serve it is to make it SOOOOOO good that it doesn't last long. Great recipes everyone! I can't wait to try some of these JP
01/29/2010 3:00:07 PM CST
kit says ...
recipe calls for HOT pepper. anaheims are very mild.
01/31/2010 4:16:24 PM CST
MG says ...
A friend taught me his secret to perfect guacamole: Save some of the avocado to add in at the end. Gently mash with fork into chunks and fold into mixture. I can't explain it, but adding in some less processed avocado chunks takes the dish from great to amazing! And as others have said, this dish requires cilantro (exceptions made for those who just can't stand the stuff!).
02/01/2010 2:41:28 PM CST
Liz says ...
If you've spent any time in Brazil, this recipe won't surprise you. If not, well...The avocado IS a fruit! In a blender, combine avocado, cream or milk of your choice, lemon juice, and sweeten to taste. With more liquid it becomes a shake; with less it becomes a dessert. Yum! I learned to make it using heavy cream and sugar but now I'd choose soy milk and agave nectar. Enjoy!
02/03/2010 9:10:53 PM CST
Richard says ...
Question: Is there a possiblilty of also making recipes like this available for printing on recipe cards, (3x5 or 4x6)?
02/03/2010 9:46:48 PM CST
Bonnie says ...
Thanks, nj! What an interesting trick, I'm picking up some avocados right away to try it out! :)
02/04/2010 7:19:50 AM CST
karen says ...
Try adding some garlic (either garlic salt or just a little minced garlic). So good!
02/05/2010 12:48:58 PM CST
Becky says ...
I just made this tonight and I truly believe it is the best ever! Though I have made other versions and they are really good too! :) I also like the one from the Vitamix cookbook. My Best Ever Guacamole comes from a small book entitled "Mexican Recipes". 2 ripe avocados 1/2 medium onion, diced finely 2 tsp. fresh lemon juice [I usually just juice half of 1 lemon] 1 small tomato, diced finely 1 small garlic clove, diced finely 1/2 tsp. salt 2 sprigs cilantro, minced [optional] Cut avocados in half and remove pits. Scoop avocado pulp into bowl and sprinkle with lemon juice. Mash pulp with fork, and stir in remaining ingredients until well blended. Add salt to taste.
02/07/2010 10:28:03 PM CST
Inna Hays says ...
OR if you come across this great sounding recipe and are snowbound with avocados and a jar of salsa... just mash and mix. Cheers.
02/08/2010 11:39:42 AM CST
PATTY says ...
MY FRIEND SENT YOUR ARTICLE TO ME BECAUSE I AM TOLD THAT I MAKE THE BEST QUACAMOLE EVER. WHENEVER THERE IS A POT LUCK EVERYONE REQUESTS MY QUACAMOLE. WHEN I READ YOUR RECIPE I WAS SO HAPPY. I OFTEN WONDERED IF PEOPLE WERE JUST BEING KIND. INTERESTINGLY ENOUGH I USED TO PUT SOUR CREAM IN MINE ALSO, BUT I DISCOVERED THAT I ACTUALLY LIKE THE FLAVOR OF THE AVOCADO, SO I HAVE OMITTED IT, AS YOU HAVE. I DON'T ACTUALLY HAVE A RECIPE PER SAY, I JUST HAVE INGREDIENTS AND THEY ARE THE SAME AS YOURS. I DON'T ALWAYS USE THE CUMIN AND CHILI POWDER EITHER. ALSO, I USE GARLIC, USUALLY POWDER, BUT SOMETIMES CHOPPED. YOU HAVE BOOSTED MY EGO A LITTLE. (I THINK I'LL RUN UP TO THE PRODUCE MARKET!)
02/09/2010 9:12:42 AM CST
Alan says ...
I marinate the chopped onion in the lime juice apart from rest and also let chopped tomatoes sit a bit with the salt before blending. It kicks the flavors up a bit
02/20/2010 1:31:45 PM CST
Jeanette Gibbs says ...
I cannot wait to try this recipe! I have to tell you what I tried for breakfast this morning that I had never heard of...I filled a halved and yolk removed hard boiled egg with guacamole and it was delicious!!!
02/23/2010 7:58:47 PM CST
James Fowlkes says ...
This sounds great. I have two avocados sitting in a bowl in my kitchen. Going to try this recipe tonight Thanks!
03/03/2010 8:55:50 AM CST
Sharon White says ...
avocados are my favorite food - so i am very interested in any variation on my very simple recipe: avocado + white onion chopped fine + cilantro to taste + lemon juice - very simple and very delicious ! i will be trying some of the variations here and dreaming up some new ones - i like to be a creative cook and listen to my brain for new combinations -
09/06/2010 7:28:48 PM CDT

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