Posted on 10/18/2009 12:59:49 PM PDT by Patriot1259
There are a lot of different variations to this Mexican dip, but some things are just better simpler. The trick: use very ripe avocados.
(Excerpt) Read more at thecypresstimes.com ...
Avocado, lemon, salt.
Lime juice makes it better than lemon. Add chopped onion, chopped tomatoes, salt and pepper and YUM! Add plenty of lime juice and if you don’t finish it off the day you make it, it will still be good the next day.
Sorry — it is what I think, especially about food.
Just remember if you say that sentence about any other country in the world it’s racist. Guess you’re lucky that the nation you think is filled with dumb people that can’t cook is America.
But you haven’t heard what I say about the English, for example. Or the Chinese.
And I do think there is great American cuisine — I have a close friend who is a chef who has been a pioneer in the field f American regional cooking. And I worship Tom Douglas. Which is why I deplore the urge to reduce great food and great ideas to nothing, when one more minute of slicing (or thinking) will get you the real thing.
No No...fat free plain yogurt, add a package of onion soup mix
plain yogurt sounds GREAT!!! I will try that
Avocados, Lime juice (key limes or Mexican Limons), a little less lemon juice, Cilantro (no stems, just finely minced leaves), fine fresh garlic, A few shakes of Cholula hot sauce, 1 red onion medium diced, several Roma tomatoes, (add a fried tomatillo, doesn’t hurt), and even a couple of green onions finely diced. (For spiciness, jalapeno or habinero finely diced on the side.)
(Mayo ONLY if you live or think like somebody north of the Mason-Dixon line.)
Oops, forgot the seasalt and maybe some black pepper.
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