Lol, first trip me and my wife ever took, actually before we were married was to Southern California and we walked across the border into Tijuana to buy those Mexican hoodie type pullovers. I think I bought a switchblade too. Maybe 1984? Good times. _
No oil. No garlic. I like cracked sea salt, it doesn't completely dissolve and adds a nice texture. I like it Limey so I tend to put more than most. If you are going to eat it immediately--which you can--that's how a lot of good Mexican restaurants do it-they make it table side for immediate consumption--you don't need to do the thin coat of lime juice because it'll all be eaten by the time it could potentially turn brown from oxidation. Even if it turns brown, a quick mix and it's perfect. _
Quality Avocados are hard to come by depending on area, but that is key. You can put that shit in anything. They're a superfood
easily the perfect Guacamole. Had home made Guacamole in some town next to Sayulita, Mexico. Advocados rule. I don't eat cheese because of it. Great with Burgers, Chicken, salad, BLTs
For the lazier people.... Store bought Pico de gallo already has onion, tomato, jalapeño and cilantro already pre cut and pre mixed. Feel free to just take a scoop or two and add it to your smashed avocado. Add some salt and maybe some lime and there you go (next time I'll add some cayenne and check it out). Now if you really want to put some time in we could talk spinach artichoke dip...
I like salsa but would give a slight edge in preference to guacamole. I have an avocado tree in my backyard that yields plenty every year.
never been a big fan of guac. its too bland tasting. salsa any day, although I will echo thoughts that salsa can be hit or miss
Gotta flip a coin on this one,,,,love em both,,,,that said you can screw up salsa,,,its not always made the same. And can taste quite different,,,,Guac can be made a few differ ways also but I always like it,,,maybe slight edge to guac
Yeah, good salsa is far tougher to make than good guac. I prefer the green salsa with tomatillos, if made right it will make you forget guac even exists.
As far as I know there's a mostly standard template for ingredients for the (traditional) red, green and brown salsas but how they're prepared in terms of cooking the ingredients varies a lot and that produces the mixed results. Guac usually is prepared with raw ingredients so the results are far more consistent.
