I can't be the only one who makes guacamole with olive oil, can I?

[conuly]

[Poll #1226579]

Well, that should help settle matters!

Comments

[azurelunatic]

That hot powdered red pepper.

[unbreakablelife.livejournal.com]

have to add chillis to it

[atalantapendrag.livejournal.com]

Hunh. I didn't know guacamole called for extra oil.

Now I want guacamole. But it's not hard to make me want guacamole.

[ancarett]

No extra oil for me, but lots more spices. I always include chili in some way, shape or form.

[breakableheart.livejournal.com]

Cilantro and coriander are the same thing. Lots of people in the US call the seeds coriander & the leaves cilantro, but in Great Britain it's all called coriander.

Some people taste soap, some people taste refreshing green delight. I think whether you taste soap or green is genetic - like litmus paper - but I haven't had anyone fund a study for me to back it up.

[stexgirl2000.livejournal.com]

I add jalapeno finely diced with as many seeds taken out of it as possible. I worked in a Mexican restaurant in High School I still make guacamole the way the Mexican cooks taught me.

[conuly]

I've heard a lot of places online that it is genetic, though I too don't know of any *proof* for that assertion.

And in the US we call the seeds and leaves differently because they don't taste the same and they're used in different ways. But that's why I added that question :)

[conuly]

I don't like the taste of jalapenos. But I should've thought and added that to the poll, especially judging by the responses! D'oh!

[conuly]

What do you mean by chili? If you mean chili powder, that's generally, what, paprika, pepper, cumin, and cayenne mixed, right?

[conuly]

Cayenne?

[conuly]

Not, alas, with the Senoritas "I love spicy, I hate spicy!" around :(

[conuly]

Well, that's just the thing, there's disagreement on that subject :)

[azurelunatic]

Yes!

[azurelunatic]

Cilantro does not taste like soap to me. It tastes like dead bugs.

[ancarett]

It depends on what I have available. We have a very conventional local market so often I'm stuck with chili powder but, when I can get them, fresno peppers are the way to go (part of one red fresno pepper will pep up your guacamole but good!). Then there's just a bit of cumin to round out the taste with all the other fresh ingredients.

As no one else in my family likes guacamole (the heretics!) it's always all mine so I can make it as spicy as I like. Which makes me happy.

[conuly]

Eat dead bugs often, do you?

[azurelunatic]

You know how these things smell? That's how it tastes to me. (That's an Alaskan variant of the noble stink bug.)

[feebeeglee.livejournal.com]

I put jalapenos. Mmm.

[feebeeglee.livejournal.com]

Me too on the jalapenos.

[sayga.livejournal.com]

Does no one else use sour cream or is that just so obvious we don't need to mention it? I use onion, tomato, avocado, sour cream and salt.

[conuly]

I don't use sour cream. Nor any sour cream substitute - yogurt, tofu, you know.

[conuly]

No I don't, but I'll take your word for it.

[sayga.livejournal.com]

Ah! I can better understand why you would use olive oil, then.

[ser-kai.livejournal.com]

I add chili and parsley instead of coriander.

[conuly]

*winces*

I can't abide parsley. I'll take some in small, small quantities when it is absolutely necessary for the recipe, but more than just a tiny bit makes the roof of my mouth itch :(

I have the same problem with some brands of pasta sauce and Hershey's chocolates, actually.