Guacamole...

[one_voice]

I've always been a guacamole snob. I didn't like anything pre-packaged. It had to be fresh, either I made it or I'd get it from a good Mexican place around here.

Well I found something, that's pretty good. Not as good as homemade or good Mexican quality, but good. I buy this and keep it in the house for those "I got have some" moments.

Thought I'd share with you guys cuz I know there are others who like the guac..I love it. I could probably eat it everyday, but I don't. They make a pretty good salsa too. Take a look around the website, it's pretty cool.

http://eatwholly.com/products/wholly-guacamole/spicy.html

[Duer 157099]

1. And Costco has it

I agree with you and I'm also a guac snob, but this stuff is acceptable for emergencies.

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2. Great opportunity to post my guacamole recipe again.

It may seem a little fussy, but it's actually easy and so delicious. I live in the Big Avocado (San Diego County) and I've been making this for 25 years.

Easy and Great Guacamole

1/4 teaspoon salt
1 lime
1 large or 2 small cloves garlic
1/4 cup green taco sauce - not red
4 large Haas avocados, very ripe
Fresh tortilla chips

Use only Hass avocados - do not use Fuerte, Bacon or Zutano avocados. Pinkerton avocados are acceptable if Hass are not available, but the results are best with Hass. When fully ripe, the avocados will be completely black on the outside, and soft but not squishy.

Squeeze juice from the lime into a bowl. Cut the squeezed lime peel in a few pieces, and drop into the lime juice. Add salt and mash lime peel down. Allow to sit for a few minutes to let the lime oil come out of the peel. Then discard the lime peel.

Use only fresh garlic. Mash the garlic with a garlic press, then add to lime juice mixture. Add the green taco sauce. A can of diced mild green chiles can be substituted for the taco sauce. Use a stronger taco sauce if you want it more spicy, but do not use red taco sauce or red chilis, as they will ruin the bright green color of the guacamole. Stir mixture until thoroughly mixed.

Cut avocados in half and remove pits. If there is any brown flesh on the inside, cut that away. The green areas in the same avocado is still perfectly usable. Using a knife, dice the avocado flesh while still in the shell, then scoop out with spoon and into the lime juice mixture.

Add diced avocado to the mixture, and stir just until it blends in. It should still have hundreds of tiny chunks of avocado throughout, it should not be a completely smooth paste. If you are a salt fiend, taste the guacamole and if it is not salty enough for you, add 1/4 teaspoon more salt. But the tortilla chips will also supply salt. Do NOT add cumin or any other seasonings. Do NOT add tomatoes! Absolute blasphemy. However, if you like cilantro (as I do, but many people don't), I will permit you to add a tablespoon of chopped fresh cilantro.

Cover tightly and refrigerate for one hour to allow the strong flavors to blend. Serve within 4 hours of making it - it will only last one day. Serve with the freshest tortilla chips you can get - go to a Mexican bakery if possible. This recipe never fails - set it down at a party and watch it vanish within minutes.

Enjoy!

[Rosie1223]

5. oh my, I've always put tomatoes in mine!

I had no idea! I will try your recipe.

:hi:

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10. If that works for you, by all means include them.

The problem I have with including tomatoes is twofold: the red color clashes with the bright green of the avocado, which is not necessarily a problem for everyone; but more importantly, to my taste the flavor of tomatoes clashes with the other flavors (lime, garlic, chilis and of course avocadoes which have a very faint flavor of their own, easily overwhelmed by other fruits or vegetables). And the somewhat watery texture of tomatoes ruins the creamy, buttery texture of mashed ripe avocado. But I'm a purist and somewhat of a guacamole snob, so you don't have to agree with me on it. I think good guacamole can only be made in the summer when Hass avocadoes are easily available. And I think the trend in some desperately "hip" Mexican restaurants of preparing guacamole tableside to your order, then serving it to you on the spot, is also blasphemous. It takes at least 1 hour for the individual flavors to coalesce into a true guacamole flavor. But I'm just very picky and snobby about it all. If tomatoes work for you, and you like them in your guacamole, by all means include them! I know many recipes considered "authentic" do include tomatoes. I merely believe, after making it for 25 years, the flavor and texture is better without tomatoes. The lime oil is key, as well as garlic and green chili flavors.

[one_voice]

11. Thanks for the recipe...

I'll try yours. I often make my own, yours sounds yummy though.

[MiddleFingerMom]

3. I'm not a BIG guacamole fan (he says, ducking the ire of his fellow Tucsonans)...

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...but I love love LOVE "Wholly Guacamole".
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A packaged product made and, more importantly... "SPICED" as good or better than homemade.
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(on edit) I generally buy mine VERY cheap when the supermarket marks them down near the end of
their expiration dates. Then I freeze them.
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[one_voice]

12. I do the same...

I freeze them. I've tried their salsa, which I liked a lot and the classic and spicy guacamole. And I think the spicy is much better. I'm going to try the other ones.

[alphafemale]

4. Yeah. That's alright.

The stuff in a tub though is always dreadful. Avocado is usually about the fifth ingredient.

[Godhumor]

6. Wegmans carries quite a lot of the Wholly products

Not mentioning it for any other reason than to plug Wegmans. Go Wegmans!

[MorningGlow]

7. Alec?

Baldwin, is that you? :P

[Godhumor]

8. A $6 meal? I can't even buy a coffee in NYC for 6 bucks!

I mean...no, not me.

[MorningGlow]

9. LOL!

:hi: