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Guacamole Salsa

rhinefire

rhinefire

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Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
 
rhinefire said:
Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
Click to expand...

Guacamole is a sometimes yes and a sometimes no, some restaurants spice it up a little, gotta be in the mood for it.
 
Avocados are a super food. We eat them as often as possible. Making Guac is just another way to consume them.

That looks like a good recipe.
 
rhinefire said:
Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
Click to expand...

The most important thing is always avocados at the peak of ripeness. With a perfectly ripe avocado you don't really have to add anything.

That said I'll usually add a little lime, cilantro, sweet red onion and garlic.
 
rhinefire said:
Bought a jar of Herdez guacamole salsa and loved it so I looked up a recipe. There are several variations and all but one website gets it right. Allrecipes.com then look up "Mean Green Guacamole Salsa"
Click to expand...

I usually whip it up myself and love the stuff in hot weather. My preference is for a slightly stiffer and less liquid consistency. I must try the mean green you propose.
 
Gaius46 said:
The most important thing is always avocados at the peak of ripeness. With a perfectly ripe avocado you don't really have to add anything.

That said I'll usually add a little lime, cilantro, sweet red onion and garlic.
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No salt or jalapeño?

Oh, and cilantro?
 
WCH said:
Avocados are a super food. We eat them as often as possible. Making Guac is just another way to consume them.

That looks like a good recipe.
Click to expand...

I totally agree. Avocado's have a great nutritional profile, a great source of the good simple fats.

One of the best guacamole salsa's ive had was a guacamole cactus salsa. I'm not sure of the complete recipe I had it at a resteraunt out of town. I could taste the tomatillo, garlic and cilantro you will often find in it. and of course the avocado and some type of cactus. that makes me want to experiment.
 
Chomsky said:
No salt or jalapeño?

Oh, and cilantro?
Click to expand...

I listed cilantro. Or you thinking it doesn't belong? I think it works really well with avocado. Actually I think cilantro works well with lots of things but that may be my Spanish wife's influence more than anything.

Salt - for sure. And a little jalapeno. Was working from faulty memory. Thanks for the reminder :)
 
Gaius46 said:
I listed cilantro. Or you thinking it doesn't belong? I think it works really well with avocado. Actually I think cilantro works well with lots of things but that may be my Spanish wife's influence more than anything.

Salt - for sure. And a little jalapeno. Was working from faulty memory. Thanks for the reminder :)
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I'm a cilantro devotee! :thumbs:

(I was working from memory, too)
 
SocialD said:
You ever try serrano instead of jalapeno? I like the flavor a bit better.
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I've occasionally used Serrano's elsewhere, but I'd have no probs with it.

Where Jalapeño has an affinity though, is with beef! I'll sometimes top a steak, table-side, with chopped fresh Jalapeño. Delicious!
 
Chomsky said:
I've occasionally used Serrano's elsewhere, but I'd have no probs with it.

Where Jalapeño has an affinity though, is with beef! I'll sometimes top a steak, table-side, with chopped fresh Jalapeño. Delicious!
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I can agree with that. Bell, Poblano or Anaheim for stuffed, Jalapeno with beef .. and sautéed mushrooms, serrano in a milder salsa, habanero if you like hotter or ghost pepper if you like the heat more .. ghost peppers have quite a nice flavor actually if you can tame the heat.
 
SocialD said:
I can agree with that. Bell, Poblano or Anaheim for stuffed, Jalapeno with beef .. and sautéed mushrooms, serrano in a milder salsa, habanero if you like hotter or ghost pepper if you like the heat more .. ghost peppers have quite a nice flavor actually if you can tame the heat.
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Never tried Ghost, but I do like the fruity bouquet of habanero! In certain dishes. Al Pastor, is one. Shrimp dishes, too.
 
Chomsky said:
Never tried Ghost, but I do like the fruity bouquet of habanero! In certain dishes. Al Pastor, is one. Shrimp dishes, too.
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Ghost Pepper or Bhut Jolokia started appearing several years back. But it's much hotter.

Orange habenero ~ 250,000 Scoville Units (a once-subjective test to see the concentration at which non-pepper-eaters could detect heat, now replaced by GS/MS tests).

Red Savina haenero ~500,000

Ghost Pepper ~1,200,000



Of course the current champion, Carolina Reaper, tops out at over 2,000,000 with an average more like 1,600,000. Got a jar of powder on my desk. Deadly stuff, but I've always loved chilis.





Edit: DOH. I misread your post as "never heard of" not "never tried." Oy. Oh well, post will remain.

I'd say ghost chilis have a smokier flavor, but like I said, be careful.
 
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Chomsky said:
Never tried Ghost, but I do like the fruity bouquet of habanero! In certain dishes. Al Pastor, is one. Shrimp dishes, too.
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Ghost peppers , to me at least, have a similar flavor to jalapeno. You know how the juice in the jalapeno has a different acidity. I'm not talking about the capsa I mean just the ph of the pepper is different. ghost is similar just hotter.
 
Mr Person said:
Ghost Pepper or Bhut Jolokia started appearing several years back. But it's much hotter.

Orange habenero ~ 250,000 Scoville Units (a once-subjective test to see the concentration at which non-pepper-eaters could detect heat, now replaced by GS/MS tests).

Red Savina haenero ~500,000

Ghost Pepper ~1,200,000



Of course the current champion, Carolina Reaper, tops out at over 2,000,000 with an average more like 1,600,000. Got a jar of powder on my desk. Deadly stuff, but I've always loved chilis.
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Yea there are people obsessed with hot and chili breeders keep crossbreeding and cultivating for more and more heat. My brother likes the ultra hot stuff. I like some heat too but if the heat of the pepper obscures the flavor of the food its paired with then its pointless.
I got my first taste of ghost peppers from a guy who used to work with me. He was obsessed, he grew ghost peppers, he had ghost pepper jelly he made even, which was .. interesting.
 
SocialD said:
Yea there are people obsessed with hot and chili breeders keep crossbreeding and cultivating for more and more heat. My brother likes the ultra hot stuff. I like some heat too but if the heat of the pepper obscures the flavor of the food its paired with then its pointless.
I got my first taste of ghost peppers from a guy who used to work with me. He was obsessed, he grew ghost peppers, he had ghost pepper jelly he made even, which was .. interesting.
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Honestly though, if you've moved from habenero to ghost chili......reaper is hotter, but not tremendously hotter. Habenero --> Ghost Chili is the real stepping stone.

I've tried the ones inbetween two (butch scorpion, moruga scorpion, and various cross-breeds). I think the flavor of habenero and ghost chili is simply better, but sometimes I just want the heat.

If you're interested in growing peppers yourselves, these guys specialize in cross-breeds with tons of flavor:

Refining Fire Chiles

And although it's called "superhotchilis", they actually have a bunch of strains ranging from mild to normal habenero heat. Many are quite tasty. Little expensive if you get whole plants shipped, but, it's a faster start than from seed.

I once grew about 40 plants at a time, many in "Topsy Turvy" things hanging from my deck. Ended up with 3 gallon bags full in the freezer. Problem? I forgot to record which strain was which. So all I know is I've got a bunch of habenero cross-breeds and ghost chili cross-breeds which taste different, but great, and they're all mixed together frozen in the freezer. Down to half a gallon bag......after three years.
 
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WCH said:
Avocados are a super food. We eat them as often as possible. Making Guac is just another way to consume them.

That looks like a good recipe.
Click to expand...

Not happy about the Haas prices (due to a reduced harvest); not paying 88 cents for a little avocado. The easiest way to make guac is to just mash the avocado with a fork and season with garlic salt.

But avocado and Swiss cheese on whole wheat bread makes a great sandwich too.
 
Chomsky said:
No salt or jalapeño?

Oh, and cilantro?
Click to expand...

Read the second entry under "ingredients". Why add sodium to any healthy recipe? This recipe is not your guacamole dip recipe rather, a salsa recipe.
 
rhinefire said:
Read the second entry under "ingredients". Why add sodium to any healthy recipe? This recipe is not your guacamole dip recipe rather, a salsa recipe.
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Flavor.

Salt is a flavor enhancer, and an effective one at that.

It's not unhealthy per se, but may be unhealthy for those who have problems with.
 
SocialD said:
I totally agree. Avocado's have a great nutritional profile, a great source of the good simple fats.

One of the best guacamole salsa's ive had was a guacamole cactus salsa. I'm not sure of the complete recipe I had it at a restaurant out of town. I could taste the tomatillo, garlic and cilantro you will often find in it. and of course the avocado and some type of cactus. that makes me want to experiment.
Click to expand...

Napals...tender prickly pear cactus pads. We can buy them here in central TX.
 
nota bene said:
Not happy about the Haas prices (due to a reduced harvest); not paying 88 cents for a little avocado. The easiest way to make guac is to just mash the avocado with a fork and season with garlic salt.

But avocado and Swiss cheese on whole wheat bread makes a great sandwich too.
Click to expand...

Try bacon on that samich...delish
 
Chomsky said:
Flavor.

Salt is a flavor enhancer, and an effective one at that.

It's not unhealthy per se, but may be unhealthy for those who have problems with.
Click to expand...

Sea salt tends to not spike your blood pressure like table salt.

We've been experimenting with wood smoked sea salts in different recipes.
 
Chomsky said:
Flavor.

Salt is a flavor enhancer, and an effective one at that.

It's not unhealthy per se, but may be unhealthy for those who have problems with.
Click to expand...

I always add salt to my salsas, especially one with avocado for that flavor.

I don't make a guacamole salsa but more of a salsa verde with avocados.
 
rhinefire said:
Read the second entry under "ingredients". Why add sodium to any healthy recipe? This recipe is not your guacamole dip recipe rather, a salsa recipe.
Click to expand...

I didn't grow up with salt at the table and couldn't even eat potato chips at parties when I was a kid because the salt burned my lips. Can't eat most restaurant tortilla chips because they're way too salty for me. But when I make guac for others, I do add a pinch of garlic salt.

And because commercials that mispronounce it irritate me so much, "guac" is pronounced "wok," not "gwok," and "guacamole" is pronounced "wok-a-mo-lay."
 
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