Guacamole sauce

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
in mexican style?

Personally, I put guacamole and salsa on my fajitas, and no spices
as the meat would have been marinated for flavor.

I agree, tortilla chips alongside the guacamole does sound perfect.

nancy

Doug Kanter said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

And try the pico de gallo with some chopped tomatillos!

"salgud" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and
spices.
Does anyone know how I can use guacamole's sauce to make an hors
d'oeuvre
in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

And try the pico de gallo with some chopped tomatillos!

And two shots of tequila + nine beers! :-)

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use
it. I have also fajitas: inside I put chicken, peppers, red onions and
spices. Does anyone know how I can use guacamole's sauce to make an
hors d'oeuvre in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

Super Nachos!

http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
recipe

--
Andy
http://tinyurl.com/dzl7h

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and
spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

Thank you Dough! This is a very interesting recipe, and you was so kind to
give me!
Only two questions:
1)What are plum tomatoes?
2) This is a sort of sauce. How can I use with another sauce like Guacamole?
Thank you very much! (I've printed this recipe)!
Pandora

Quoted message said:

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and
spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre
in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

Thank you Dough! This is a very interesting recipe, and you was so kind to
give me!
Only two questions:
1)What are plum tomatoes?
2) This is a sort of sauce. How can I use with another sauce like Guacamole?
Thank you very much! (I've printed this recipe)!
Pandora

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and
spices.
Does anyone know how I can use guacamole's sauce to make an hors
d'oeuvre in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

Thank you Dough! This is a very interesting recipe, and you was so kind to
give me!
Only two questions:
1)What are plum tomatoes?
2) This is a sort of sauce. How can I use with another sauce like
Guacamole?
Thank you very much! (I've printed this recipe)!
Pandora

Just put it next to it on a plate. Or, if this pico de gallo turns out
watery (which it often does) and you don't want it to run into the
guacamole, put this sauce in its own little bowl. Both are used for dipping
chips. Try offering not just salted tortilla chips, but also UNsalted blue
corn chips or black bean chips, if your store carries them.

Plum tomatoes are small and oblong, sometimes called Roma tomatoes in the
stores. They have more "meat" and less of the juicy seed section than
regular tomatoes. If you can't find them, use the regular ones, but use a
small spoon to scoop out as much of the wet seed area as you can. And, do
NOT try and substitute dried cilantro. It's just not the same.

"salgud" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and
spices.
Does anyone know how I can use guacamole's sauce to make an hors
d'oeuvre
in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions, also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

And try the pico de gallo with some chopped tomatillos!

What are tomatillos? Little tomatos?
Thank you and Hasta la Vistan 🙂
Pandorita

Quoted message said:

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"salgud" <[email hidden]> wrote in message
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Quoted message said:

Doug Kanter said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
> I've in the fridge a Guacamole's sauce, but I don't know how to use
> it.
> I have also fajitas: inside I put chicken, peppers, red onions and
> spices.
> Does anyone know how I can use guacamole's sauce to make an hors
> d'oeuvre
> in mexican style?
> Thank you very much to the kind persons who will help me.
> Cheers
> Pandora
>
>

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions,
also
known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and
refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

And try the pico de gallo with some chopped tomatillos!

And two shots of tequila + nine beers! :-)

Tequila "Bum Bum" with lemon and salt?
Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
Thanks for having rimember me !!!!! 🙂)))))
Cheers
Pandoritas

Quoted message said:

"Andy" <Q> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use
it. I have also fajitas: inside I put chicken, peppers, red onions and
spices. Does anyone know how I can use guacamole's sauce to make an
hors d'oeuvre in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

Super Nachos!

http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
recipe

Very goooood! Also this! Thank you, Andy!
Are Nachos like Tacos?
Hasta Bueno!
Pandoras Enchilada 🙂

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
> I've in the fridge a Guacamole's sauce, but I don't know how to use it.
> I have also fajitas: inside I put chicken, peppers, red onions and
> spices.
> Does anyone know how I can use guacamole's sauce to make an hors
> d'oeuvre in mexican style?
> Thank you very much to the kind persons who will help me.
> Cheers
> Pandora
>
>

The simplest way is to just serve it with some sort of chips. Salty ones
contrast nicely. Another good accompaniment is pico de gallo:

http://southernfood.about.com/od/salsarecipes/r/bln592.htm

A fresh and chunky salsa with tomatoes and chile peppers and onions,
also known as Pico de Gallo salsa recipe.

INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and
refrigerate for at least 30 minutes before serving.
Makes about 2 cups.

Thank you Dough! This is a very interesting recipe, and you was so kind
to give me!
Only two questions:
1)What are plum tomatoes?
2) This is a sort of sauce. How can I use with another sauce like
Guacamole?
Thank you very much! (I've printed this recipe)!
Pandora

Just put it next to it on a plate. Or, if this pico de gallo turns out
watery (which it often does) and you don't want it to run into the
guacamole, put this sauce in its own little bowl. Both are used for
dipping chips. Try offering not just salted tortilla chips, but also
UNsalted blue corn chips or black bean chips, if your store carries them.

Oh! yes! Now I understand! I can put all this two sauces in two separated
(but near) bowles, and then I use for dipping Tortillas or chips 🙂))
We have Tortillas Uncle Ben's. We like them very much 🙂)

Quoted message said:

Plum tomatoes are small and oblong, sometimes called Roma tomatoes in the
stores. They have more "meat" and less of the juicy seed section than
regular tomatoes.

Perhaps are Pomodori (Tomatos) "San Marzano"! Or Pomodori "Perini"!

If you can't find them, use the regular ones, but use a

Quoted message said:

small spoon to scoop out as much of the wet seed area as you can. And, do
NOT try and substitute dried cilantro. It's just not the same.

Ok! I will put also Cilantro! Thank you for the lesson 🙂
Cheers
Pandora.

Quoted message said:

"Pandora" <[email hidden]> wrote in news:o0eDe.86401$h5.3624353
@news3.tin.it:

Quoted message said:

"Andy" <Q> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use
it. I have also fajitas: inside I put chicken, peppers, red onions

and

Quoted message said:

Quoted message said:

Quoted message said:

spices. Does anyone know how I can use guacamole's sauce to make an
hors d'oeuvre in mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

Super Nachos!

http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
recipe

Very goooood! Also this! Thank you, Andy!
Are Nachos like Tacos?
Hasta Bueno!
Pandoras Enchilada 🙂

Pandora,

http://www.mccormick.com.au/assets/2%20Nachos.jpg

You get the idea?

All the best,

Andy

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

Tequila "Bum Bum" with lemon and salt?
Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
Thanks for having rimember me !!!!! 🙂)))))
Cheers
Pandoritas

Minor correction if you please - no yellow lemons in Mexico salt and lime.

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
<snip>

Quoted message said:

What are tomatillos? Little tomatos?
Thank you and Hasta la Vistan 🙂
Pandorita

Nope:

Dimitri

tomatillo
[tohm-ah-TEE-oh]
This fruit, which is also called Mexican green tomato, belongs to the same
nightshade family as the tomato. In fact, it resembles a small green tomato in
size, shape and appearance except for the fact that it has a thin parchmentlike
covering. The papery husk is a clue to the fact that the tomatillo is also
related to the CAPE GOOSEBERRY. Although tomatillos can ripen to yellow, they
are generally used while still green and quite firm. Their flavor has hints of
lemon, apple and herbs. Tomatillos are available sporadically year-round in
specialty produce stores, Latin American markets and some supermarkets. Choose
firm fruit with dry, tight-fitting husks. Store in a paper bag in the
refrigerator for up to a month. Remove husk and wash fruit before using. Cooking
enhances the tomatillo's flavor and softens its thick skin. Tomatillos are
popular in Mexican and Southwest cooking for use in a variety of dishes
including GUACAMOLE and many sauces. They can be used raw in salads and SALSAS
for a more acidic taste. Canned tomatillos are available in ethnic markets.
Tomatillos are rich in vitamin A and contain a good amount of vitamin C. The
tomatillo is also called jamberry.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've in the fridge a Guacamole's sauce, but I don't know how to use it.
I have also fajitas: inside I put chicken, peppers, red onions and spices.
Does anyone know how I can use guacamole's sauce to make an hors d'oeuvre in
mexican style?
Thank you very much to the kind persons who will help me.
Cheers
Pandora

Guacamole mashed avocado + + in Mexico has many uses. It is used as an appetizer
dip, or a condiment and as a decoration.

So I would serve it as a dip - simply take fresh corn tortillas cut into 6ths or
8ths and fry in a 50-50 mixture of lard and vegetable oil. Do this and I you'll
never buy tortilla chips again. Cartful though remember they will continue to
cook for several seconds after being removed from the oil.

Can you get any Masa Harina or are there any Mexican stores. If so take a look
here and serve some gorditas (fat ones) topped with the guacamole.

A good Mexican beer is a great addition.

Dimitri

http://tinyurl.com/create.php

Pandora asked: "What are tomatillos?"

------------------
Pandorita, click on the above URL and you will see photos of
tomatillos. For images of these and other things, go to Google.com.
Above the space for your question, click on the word "Images". Voila!

I always enjoy your posts.
Nancree

"Andy" <Q> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in news:o0eDe.86401$h5.3624353
@news3.tin.it:

Quoted message said:

"Andy" <Q> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

> I've in the fridge a Guacamole's sauce, but I don't know how to use
> it. I have also fajitas: inside I put chicken, peppers, red onions

and

Quoted message said:

Quoted message said:

> spices. Does anyone know how I can use guacamole's sauce to make an
> hors d'oeuvre in mexican style?
> Thank you very much to the kind persons who will help me.
> Cheers
> Pandora

Super Nachos!

http://www.greatpartyrecipes.com/nachosrecipe.html or other similar
recipe

Very goooood! Also this! Thank you, Andy!
Are Nachos like Tacos?
Hasta Bueno!
Pandoras Enchilada 🙂

Pandora,

http://www.mccormick.com.au/assets/2%20Nachos.jpg

You get the idea?

All the best,

Andy

Uhhhhhhhhh!!!!! Very very nice!!!! Good i will make like this!
Thank you, Andy for the photo
Pandora

"Dimitri" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in message
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<snip>

Quoted message said:

Tequila "Bum Bum" with lemon and salt?
Ok! You are right! I couldn't do a mexican dinner without Tequila !!!
Thanks for having rimember me !!!!! 🙂)))))
Cheers
Pandoritas

Minor correction if you please - no yellow lemons in Mexico salt and lime.

Here is a little difficult to find limes 🙁(
I must go to an iper iper iper market in the city!
Sometimes, in the summer, we use limes to make Caipirinha: a very fresh
cocktail!
Cheers
Pandora

Quoted message said: