Back from the Southwest and I'm on a guacamole roll. I'm going to make Cathy Z's recipe

C

cynupstateny

Well-known member
this weekend but have a question. When the recipe states 3 green chiles- does this mean jalapenos or any kind of chile? I'm sure you wouldn't use canned in a recipes like. Here's her recipe.

GUACAMOLE

3 large ripe avocados

1 medium tomato -- seeded & cubed

1 medium onion -- chopped

1 cloves garlic -- finely chopped

2 limes

3 green chiles -- finely

chopped

1 handful of cilantro - finely

chopped

salt and white pepper

Chop the tomato, onion, garlic, green chilies

and cilantro together. Make

sure it is not mushy. Set aside.

Place avocado pulp in bowl and mash well

with your hands. Add the lime

juice to the bowl and blend well with a wooden

spoon.

Add half of the chopped vegetables and blend

well. Taste. Add more

vegetables if needed or wanted, it all depends

on the taste of the avocados.

Add more lime juice and add salt to taste.

Blend well with a wooden spoon.

Make sure to reserve one of the avocado pits

to place in the dish so that

the avocado will not turn black.

 
Oh ya, you can definitely use canned if you like.

In order of preference for canned chiles, I like dicing whole canned green chiles, then using the diced version, then the chopped version. I've found tough stems in the chopped version and that never happens if I dice the whole ones myself.

Another trick is to chop your tomatoes, then put the pieces through a salad spinner. That removes a lot of the water from them, which means the guacamole won't get watered down.

I like to add finely diced red onion to taste. Some onions are onion-ier than others.

Cumin and coriander are also good to add.
And you can use lemon if you don't have lime.

Press plastic wrap directly on the surface to help avoid oxidation. It's going to happen anyway, but this will stave it off for a few hours...especially if you've added some acid (lime or lemon juice).

Last, warm up your chips in the oven...makes a big difference.

 
That's a matter of taste Cyn. If you like the guac hot, go ahead and put 3...

...minced jalapeno's in it. I like my mexican food hot, but my family doesn't. A good compromise is to add the minced chiles, but remove all traces of seeds and ribs from the inside first.

The best way I've found to remove the ribs is to lay the slice flat on your cutting board (inside of the pepper facing upward, towards the sky) and run a *sharp* paring knife along the surface of exposed face. Keep your knife nearly parallel to the cutting board, as if you're skinning a fish. Cut off the ribs right down to the surface of the chile itself. This is somewhat drastic, but it will mellow out the heat much better than just yanking the rib off.

Promise me when you have a chance you'll try a simple version of guac. I love guac in it's purist form as much as I love recipes like Cathy's. It's a matter of taste, of course.

Simple Guacamole

3 large, ripe Hass avocados (dark green pebbley skin)
2 small cloves *roasted* garlic (or 1 small clove fresh garlic)
1 or 2 dried chile tepin chiles (small, round, red-skinned chile)
1 lime, juice of
1/4 to 1/2 tsp. salt

In a mortar and pestle (or, better yet, a molcajete), place the roasted garlic, tepin chile and 1/4 tsp. salt. Mash into a fine paste.

Place the paste in a bowl and add half the avocado. Using a large fork or spoon, or a potato masher, mash the avocado and mix with the paste. The result should be creamy, with a little bit of avocado junks still visible.

Cut the remaining avocado into 1/2" to 3/4" chunks. Add to avocado in bowl along with lime juice and 1/4 tsp. salt. Stir to mix. Add more salt if needed.

Allow to sit in the fridge (or on the counter, if you plan to serve immediately) for at least 1 hour, to allow the flavors to meld.

Good stuff!

Michael

 
This is almost my exact recipe...

except to three avocadoes I add: 2 cloves minced garlic, 2 tablespoons good salsa, and some chopped cilantro. I mash the avoes until they are chunky then add the remaining ingredients but leaving it pretty chunky, definitely not smooth. Yum! I have been buying the Haas avoes from Sam' Club and they have been great. I don't add heat to the guac.

 
My too....your tale sounded an awful lot like a "fire ant" episode

Check carefully around your ankles or between your fingers or toes. There will be a hard, pin-head size bump...almost like a pimple, but it can't be squeezed (sorry if this is too graphic). Area may be red, but maybe not. It won't go away for at least a month.

I've been the ambulence/ER/anaphylaxis route with those little buggers and you just can't be too careful.

And they're TINY, the insideous, little bas%ards. Who would have thought something that small can cause so much misery.

 
Well, in that case, you should also taste-test margaritas at the same time.

I guarantee---by the third batch, they'll ALL be winners.

 
Don't know if I sould find the pepin chiles, Michael. We have one store in town and I've

never seen anything more exotic than a jalapeno in it.

 
Much better. Like nothing happened. I don't think we have fire ants up here, but the allergy

specialist will hopefully figure it out. The troubling thing is, the printout for "angioedema" that the ER gave me said that it was most often caused by food or medication or chemicals, BUT, in some people the cause is never found. So, if you fall in that last category, you just never know when you may crash.

 
One day I blew up like a blowfish here at work...turned beet red and all my joints swelled.

Medical got Benedryl in me and that helped immediately. I don't keep an epi pen here because I don't go out in the grass anymore. This time it wasn't a fireant bite.

Doc told me it could have been anything I ate/touched/or was biten by within the past 48 HOURS! Yikes, how do you watch out for that stuff?

 
I think we were seperated at birth. I swelled like that too about 4 years ago, but with no

tongue and esophagus swelling like this time. I looked like a scarlet puffer fish. I didn't go to ER but should have. I think I took 3 benedryl and layed down till it subsided. That time I had eaten a taffy apple salad(which I made) that had raw apples with peel, coolwhip, peanuts and SF butterscotch pudding. There's enough chemicals in all of those ingredients, including probably the peel of the apple, to choke a horse. I had none of those ingredients last Friday, and to this day, I stay away from apples with the peel on.

 
when we lived in houston, dad usta deal with fire ants with a judicious application of...

cheap cuban rum.

have you ever seen an ant walking on it's front legs?

 
next time go to the hospital!

please.

allergic reactions tend to get worse on repetition.

 
yep, and we'll call the paramedics too---they're just down the street. but durn insurance----

I was worried about going to the airforce base hospital instead of my PPO, so my boss took me in her car. dumb dumb dumb. I won't hesitate ever again. Oh, and the paramedics are hunky Air Force Firemen. How dumb am I now?!?

 
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