279298 Tue Aug 16 15:47:52 -0700 2005 5 31 Home Cooking 0 1480701 Made a batch this weekend and feeling extremely pleased with myself, due to all the kudos I received. My recipe is basic: avocado, garlic, onions (red or white, whatever); heat source (jalapeno, crushed red pepper flakes, and/or hot sauce - depending upon what I have); cilantro; lime juice; pepper and salt; tomatoes, no 'pulp', added at last minute or makes it too watery. But my secret ingredient? Tequila. nothing special. think i used cuervo gold last tme. just added a splash or two. just felt like sharing.... Tue Aug 16 15:47:52 -0700 2005 0 chowgal 1 1480710 The juxtaposition of this message with the next one is magical.... Tue Aug 16 16:49:18 -0700 2005 1480701 0 oakjoan 2 1480753 It's pretty good, the tiles add a nice flavor... earthy yet sharp. Link: http://thecosmicjester.blogspot.com Wed Aug 17 02:53:36 -0700 2005 1480710 0 JK Grence (the Cosmic Jester) 1 1480754 I used to work in a restaurant where the pantry chef used 1/2 and 1/2 as his secret guac ingredient. It only amounted to a small bit, but I still use it today. Maybe 1/2 tbls. per lg. avocado, but it sure beats mayo. Wed Aug 17 03:08:49 -0700 2005 1480701 0 srr 1 1480774 A little Penzey's smoked paprika and/or aleppo pepper are magical in guac. Wed Aug 17 09:37:27 -0700 2005 1480701 0 doctor_mama 1 1480877 My s.o. often puts tequila in the guac and it's great. When we want something more substantial than the usual guacamole, we stir in black-eyes peas--I think this is called "Mississippi Caviar." It's terrific and addictive. When we have leftover guacamole (without black-eyed peas) we stir it into tuna and make tuna melts in the George Foreman grill. Mmmmmmmmmmm. Wed Aug 17 18:44:46 -0700 2005 1480701 0 LAmonkeygirl