from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick paste of mashed avocado, often combined with citrus juice, onion, and seasonings and usually served as a dip or in salads.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An avocado-based greenish dip with onions, tomato, and spices. Common to Mexican cuisine, it is often served with tortilla chips.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a dip made of mashed avocado mixed with chopped onions and other seasonings
Q: How do you feel about nutritional yeast in guacamole?
Same goes for other additions like hot peppers or tomato – guacamole is very forgiving of late game additions, but few people have an extra avocado on hand to add if things get too salty or spicy.
Q: What ingredients do other people put in guacamole that you find to be wrong or nonsensical?
Editorial aside: in my opinion this guacamole is so much better without peppers and tomatoes – they mask the taste of the avocado!
Here in Texas, guacamole is a staple of Mexican food.
Nari -- Oh, my -- I love Roquefort cheese and can't imagine it in guacamole but will definitely have to try it!
The guacamole is authetic -- just avocados and lime and maybe some serrano chopped in.
Anyone know if I could successfully freeze some of the pulp with the idea of later thawing it to use in guacamole?
Plus an assortment of salsas, and something they called guacamole- but was really just a watery avocado sauce.
It is used in guacamole and salads, and the aromatic leaves are used to flavor bean dishes and mixiotes.
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