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44 Comments

Comments

Kim says ...
Your recipie instructs (and I quote): "Setting the pits aside, roughly mash the avocados taking care to leave whole chunks. Fold in the rest of the ingredients carefully and correct the seasoning to taste. Return the pits and serve. Enjoy!" Is there a special reason that I am to "return the pits"??? Just wondering?
01/12/2011 10:33:56 PM CST
Tiffany says ...
This sounds fantastic though the last direction prior to 'enjoy' throws me a bit...Return the pits and serve? Why return the pits...for useless texture or conversation? Seems silly and hopefully a typo!
01/13/2011 7:32:56 AM CST
Vicki says ...
According to Heloise Central, returning the pits is an old wives tale. Plastic wrap over the guac. will keep it from oxidation until ready to serve.
01/13/2011 7:53:54 AM CST
Chef Jeff says ...
James Parker needs to stick to his job and NOT write blogs. Who cares about his new office or football avocado sales. Recipe is mediocre.
01/13/2011 8:25:07 AM CST
Pam says ...
This sounds great...if you have the time. If you don't just buy "Pico de galo" in your precut vegetable aisle in your grocery and add it to your quacamole. It tastes amazing. Pico has just about all those ingredients in it and it doesn't cost much. Make sure you get fresh pico, yummy!!!
01/13/2011 8:29:17 AM CST
rhonda says ...
Love this recipe as a "standard" but if you want something with a special twist, leave out the tomatoes and add one chopped mango and the seeds of one pomegranate. This always gets raves!
01/13/2011 9:01:12 AM CST
Joyce says ...
Sounds good. I'll try it, but without hot peppers -"jalapenos=No/Cilantro=Si!", and report back!
01/13/2011 10:27:02 AM CST
Flamingogurl says ...
Just for something different, I sometimes put a dash of good Ranch Dressing in tmy guac. As a side note, I also do this in my deviled eggs - people love them and have a hard time figuring out what I did differently. It just gives a very mellow dimension of new flavors to both the guac & the eggs...
01/13/2011 11:00:00 AM CST
Donna says ...
Nice recipe, this sounds great!
01/13/2011 3:47:32 PM CST
Kerri says ...
Hi James, Your "guac" recipe sounds great.... Here are a few pearls that I have come across over time to take it just a step beyond: Try grilling the onions, jalepeno (or serrano), and tomato also if possible before dicing. I also prefer a sweet onion (like a maui or vidalia) as they are not as sharp so you can use a bit more (also finely chopped) and I like the added crunch. Sometimes, when I am fortunate enough to get Meyer Lemons at you lovely store, I will use them grilled in place of lime. If your avocado isn't the best and creamiest - a drizzle of good olive oil can help the consistency. If you can, it is always nice to toast your cumin and chile powder before adding it to wake it upm (this is a common practice all over the world)..... I really like to use guajillo chile powder as it is really flavorful and fruity without a ton of heat so everyone will be able to enjoy it. If I know my audience and they want heat (I LOVE IT!), I will sometimes use a wonderful Peruvian Chile powder known as "Aji Amarillo" (translated it means yellow chile). It is a soft, medium, buttery heat that doesn't overwhelm the flavors like Chipotle can. Finally, a touch of granulated honey or agave (just a drip or two) seems to balance out the flavors and bring it all together..... YUMMMM...... Don't forget a great sipping Tequila or honest margarita too!!! Kerri O.
01/13/2011 5:07:01 PM CST
Karen says ...
Your recipe looks good, but try this one. My family and friends love it and call it Karen's Mad Guac! Ingredients: 2 avocados ¼ cup chopped red onion ½ cup chopped tomatoes 1 clove minced fresh garlic Fresh Cilantro Dash Salt Dash pepper Tabasco sauce Peel the avocados and roughly mash them in a bowl using a fork. Leave them a bit chunky. Add onions, tomatoes, garlic, salt, and pepper. Add chopped cilantro to taste. I really like the freshness the cilantro adds, so I use 2 tbs. Finish with Tabasco sauce to taste. My family likes our guac a bit spicy, so I add about 10 shakes of the bottle. (Each shake is a large drop of Tabasco.) Stir to blend and serve immediately!
01/13/2011 6:51:32 PM CST
Heather Smith says ...
Putting the pits in guacamole to keep it from browning doesn't work. Guacamole doesn't brown if there is enough acid from the lime juice to keep the avocado from browning. If you cut an avocado in half and leave the pit in the one half, the avocado flesh will brown where it is exposed to air. Under the pit stays green because the flesh doesn't touch the air, not because of some special property of the pit. If you squirt some lime juice on the exposed avocado flesh, that prevents browning.
01/14/2011 12:36:03 PM CST
parkerj says ...
The pits go back in the guacamole for decorative purposes only. It's the way I have always made it - I don't believe it prevents oxidization or anything else (I just think it looks pretty) The lime grilling was not my idea (just passing it along) and I really like Kerri's thoughts around grilling the rest of the ingriedents (even the spices!) if you can find the time. Mangoes instead of tomatoes sounds really good too!
01/14/2011 3:18:51 PM CST
Carol Toal says ...
My friends and I love to go to Whole Foods for lunch or dinner. The choices are wonderful and the food is delicious. Although, I do not shop at Whole Foods because I am not happy that both conventional AND organic produce and fruit are sold there. And the prices are sometimes almost double what I pay at Natural Grocer's for ALL organic produce.. You do have beautiful seafood which I purchase on occasion. My husband and I are retired and passionate about good health but have to watch our grocery budget. Why are your prices for most produce so high?
01/14/2011 5:56:23 PM CST
kelly says ...
Please tell why you return the pits?
01/14/2011 10:28:36 PM CST
kelly says ...
Please delete prior inquiry - I have now just read the response and my question has been answered.
01/14/2011 10:31:53 PM CST
Lacy says ...
Plastic wrap works the best to prevent oxidation, but also leaving out the salt until right before serving helps a lot as well.
01/15/2011 7:58:37 AM CST
Adene says ...
I was looking forward to the other recipes, as well. Whyweren't they ibncluded?
01/21/2011 2:51:07 PM CST
Lisa says ...
LOVE this guacamole recipe! Thanks!!
01/29/2011 8:59:04 AM CST

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