Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!epsilon!mb2c!sks From: sks@mb2c.UUCP (Sam Spitzner) Newsgroups: net.cooks Subject: Re: need guacamole recipe - (nf) Message-ID: <299@mb2c.UUCP> Date: Wed, 16-Jan-85 08:47:46 EST Article-I.D.: mb2c.299 Posted: Wed Jan 16 08:47:46 1985 Date-Received: Thu, 17-Jan-85 04:37:10 EST References: inmet.1888 Lines: 9 [] A guacamole is ripe if it is soft to the touch. If it is hard, it will taste bitter. The color is dependant upon the type of guac you get. I have noticed that those coming from California are smoother skinned, and lighter in color. As far as making the dip, I use raw onions (chopped fine), salt, pepper (I prefer cyanne), garlic, lemon juice (also keeps it from turning black), and oregano.