Mike Cope's blog

Monday, August 30, 2004

All right. It's time to put my blog space where my mouth is. Favorite guacamole recipes. That's right: submit them here through comments. (I've allowed anonymous comments today for those who are ashamed of their avocado addictions or who are afraid that people will think guacamole can't be eaten without a margarita on the side.) Bring 'em on. I'll drop mine in later. Too much to do this morning (speak to MOPS, Spanish, worship planning, and hospital--all before noon). I think some doubters out there have just been turned off by that goop that some quickie restaurants pass off as guacamole. Today, let's focus on God's gift of the avocado.


  • Favorite guacamole recipe: Trip to HEB. Buy the premade guacamole. It's wonderful!! Estimated prep time: 3 minutes.

    By Anonymous Anonymous, at 8/30/2004 06:34:00 AM  

  • 3 or 4 avacados
    salsa 1/4 cup
    cottage cheese 1/4 cup
    sour cream table spoon
    lime juice a sqirt (lemon will work)

    remove skin and seed from avacados
    mix all the ingredients in a blender
    put a seed or two back in to help keep the freshness

    By Blogger spot, at 8/30/2004 07:03:00 AM  

  • Isn't saying "God's gift of the avocado" like saying "God's gift of typhoid?"

    By Blogger Q, at 8/30/2004 07:15:00 AM  

  • 6 avocados.
    1 tub of Julio's Homemade Salsa (The "Hot" kind, not the mild)

    Skin/peel the avocados, and smach them to a pulp.

    Throw avocados in the trash, open the Julio's.

    Insert chip and enjoy the fiery goodness. Repeat as needed.

    P.S. Don't forget to take the trash out, or those stinking avocados (like little green balls of vomit, or boogers) will rot and smell the place up.

    By Blogger Greg Kendall-Ball, at 8/30/2004 07:18:00 AM  

  • Of course, I meant to say SMASH, not "smach." Although, if SMACHing something is cruel and evil, and causes much pain, then please, perform this action on any and all avocados you may come across.

    By Blogger Greg Kendall-Ball, at 8/30/2004 07:20:00 AM  

  • 3 ripe Avocados (1 1/2 lbs.)

    1 vine ripe tomato, diced

    1/2 small onion, minced

    1/2 teaspoon black pepper (or to taste)

    1 1/2 tbs. fresh lemon juice

    1/4 teaspoon of garlic salt (or to taste)

    1 1/2 tbs. vinegar (or to taste)

    If you like it hot, spice it up with a fresh jalapeno, chopped fine

    If you want to mix some picante sauce, I recommend Pace.

    By Blogger David Michael, at 8/30/2004 07:34:00 AM  

  • Mike,

    Here is my suggested recipe. I would love to try making this with you some day. Perhaps this Thursday or Friday?

    Great Guacamole in 20 Simple Steps.

    Step 1: Back away from the computer.

    Step 2: Leave your office.

    Step 3: Walk past Gina's desk and into my office.

    Step 4: Walk out with me to one of our cars (it doesn't matter to me)

    Step 5: Drive to gas station and get a diet coke and a full tank of unleaded.

    Step 6: Turn Right on S 1ST ST - go 1.2 mi

    Step 7: Turn Left on I-20-BL EAST - go 0.1 mi

    Step 8: Continue on a local road - go 0.1 mi

    Step 9:Continue on I-20-BL EAST - go 5.3 mi

    Step 10: Take I-20 EAST/US-80 EAST - go 128.4 mi

    Step 11: Continue on I-30 EAST towards DOWNTOWN/FT WORTH, exit #421 - go 13.1 mi

    Step 12: Take the FOREST PARK BLVD exit - go 0.1 mi

    Step 13: Turn Left on FOREST PARK BLVD - go 0.1 mi

    Step 14: Turn Left on W FREEWAY/WEST FWY - go 0.2 mi

    Step 15: Arrive at 2704 WEST FWY, FORT WORTH

    Step 16: Walk from car into Pappasitos.

    Step 17: Get table and sit down.

    Step 18: Order Guacamole. Order Diet Coke. Relax and anticipate the taste of great guacamole. When Guac arrives resist the urge to dive at the bowl like you have been stranded on a desert island and have not eaten anything but bark and sand crabs for past 8 months.

    Step 19: Calmly take chip and dip into Guacamole and eat it. Enjoy thoroughly.

    Step 20: Repeat Step 19 as long as stomach, large intestine, and time will permit.

    I'm ready when you are brother!

    By Blogger Joel Quile, at 8/30/2004 07:41:00 AM  

  • Are you seriously telling me that guacamole CAN be eaten without a margarita? UNBELIEVEABLE!!!

    By Anonymous Anonymous, at 8/30/2004 07:59:00 AM  

  • There are a couple of popular Guacamole "styles" - here are the basic recipes, if you wish to add, subtract, otherwise modify, is up to you, but remember, there are a few purists out here in blogland that might turn up noses at some changes.

    In a glass bowl (please, no plastic for guacamole)
    Coarsely dice and combine:

    2 lARGE Ripe Avocados
    1 Medium very ripe tomato
    2-3 sprigs of Cilantro (as seasoning, not as main flavor)
    8-10 Serrano Chiles (NO Jalepenos please, wrong flavor here)
    If you prefer milder taste, slit open the chiles, remove seeds and veins. If the aroma of "hot" is still to pungent for your taste buds, soak the chiles in cold, salty water for about 15 minutes, rinse and chope into salsa. If your taste buds are not too attuned to hotter chile punch, you might want to use plastic gloves while preparing any raw chile recipes.

    Add to above,

    Finely diced:
    1/4 Medium White Onion
    3 Cloves Garlic
    Salt, barely enough to pop the avacado taste.
    Pinch of rubbed Oregano (no more, just a pinch, even a 1/2 pinch will do)

    Sprinkle juice of 1 or 2 limes (not lemon please. (depending on volume of juice over incredients (The flavor of the juice should not be easily savored),
    then mix throughly, cover and refrigerate at least a couple of hours before serving. Embed the avacado pits in salsa, covering them completely. [this will help avoid avacado darkening] Every 1/2 hour or so, stir the salsa, but ONLY with a wooden spoon. Metal spoons really mess up the longevity and taste of good salsas.

    This guacamole can either be used as a salsa, or as a side dish - if as a salsa but there is little or no juice from the tomatoe, add a another diced small, juicy tomato.

    This salsa is especially great spread on soft tacos of either chicken or poek, or spread on pork chops, served with pippiong hot white corn tortillas. If you happen to be serving roasted kid or goat, this salsa served with flour tortillas and side serving of black beans, is a great taste. Yummmm!!



    In a large glass bowl (again, no plastic please),


    2 Large, ripe Avacados
    4-5 cloves of finely diced garlic cloves (or 6-8 cloves, if you prefer)
    1/4 diced white onion
    1 Small tomato, blanched and peeled
    8-10 Serrano Chiles diced
    Salt to pop avacado taste only.
    NOTE: Black pepper is not used when chiles are ingredients in a recipe
    Add juice from 1 lime (no lemons please)

    Mash, squash, almost liquify these ingredients, until the guacamole is smooth. Store in covered glass bowl with avacado pits embeded, covering the pits compltely.
    This guacamole can be used as a dip, side dish, slathered on a hot tortilla as base for building favorite tacos, you name it, this guacamole is great. In Mexico, with the exception of the northern border, the white corn tortillas is preferred.


    There is a saying in Mexico, that the exact ingredients, with exact same amounts can be prepared by two cooks and they'll taste different - the secret lies in the happy hands of good cooks, they LOVE preparing something tasty for their loved ones. So, when you can, accept every invitation from a happy cook. :)

    By Blogger Kathy, at 8/30/2004 08:01:00 AM  

  • My Lifeteam has been waiting for years for me to post this:

    - 6 avacados
    - 1/3 cup chopped tomato
    - 1/3 cup chopped onion
    - dash of garlic salt
    - 1/2 cup salsa (So, next blog we can post the salsa recipes?)
    - every last drop of juice from at least 2 full limes
    - 1 teaspoon chopped cilantro

    FYI - I'm totally making up the measurements (except the lime juice) because normally I don't measure.

    By Blogger Wendy, at 8/30/2004 08:04:00 AM  

  • Wow, these are great....can't wait to try them!
    I look forward to the salsa week.

    By Anonymous Anonymous, at 8/30/2004 08:46:00 AM  

  • Guacimocky

    Almost twenty-five years ago I was working with a man. Let’s say his name was Ill Eagle Alien. For the purpose of this exercise it was pronounced illegal-alien. We were harvesting cotton near the West Texas/New Mexico border. This man developed a dislike for cold sandwiches (which I share to this day). It was thirty miles round trip to the parts store or the nearest grocery so everything went on a wish list so we could make the trips count. He requested avocados (8), tomatoes (3), pepper hot (many), onion (1), and a sleeve of one hundred corn tortillas. He placed the tomatoes and peppers on a cookie sheet over a low flame on the stovetop and then he began to harvest the avocado. I had always watched my Mom peel them but he told me there was too much waste. He cut to the seed and made the entire circle, halved it and popped the seed out and then he spooned the avocado into a large bowl, being very careful not to tear the skin. Very little waste. Periodically he would reach over and rotate the tomatoes and peppers. He then diced the onion and put it into the bowl. By this time the tomatoes had been fully rotated and the peppers were hopping wildly over the cookie sheet. Basically what he had done was stew the peppers and tomatoes in their own skin. He cut the stems from the peppers hot, skinned the tomatoes and combined it all in the large bowl. He then took a drinking glass, put his fist into it and mashed everything up really well, took a spoon, mixing it occasionally and finally he seasoned it with a little salt. It was a wonderful change from the sandwiches! There were eight in our crew. When I went to bed they were still working on the remaining guacamole and tortillas but when I awoke the next morning it had all been devoured! After Krl and I married, one of our first encounters was over the way to make guacamole so we blended the recipes, I offered up his, she added some cream cheese, Tabasco and lemon, we compromised and used a mixer. To bring this story to a happy ending, Mr. Ill Eagle Alien became a citizen and is a legal resident! Now he probably buys ready-made!

    By Blogger d, at 8/30/2004 09:27:00 AM  

  • I will be anxious to get some really good salsa recipes from viewers if Mike will stay in the category of "chips and dip" for a few more days. I like guacamole, but I LOVE hot sauce recipes! Thanks for "spicing up" my spiritual life with your blog.

    By Anonymous Anonymous, at 8/30/2004 10:37:00 AM  

  • Wow! Great recipes (except from some of the younger readers -- Q! Greg! -- who haven't matured into the taste of avocado). Joel, you know the way, brother! Pappasito's rules.

    There are some longer recipes that I won't bother with since there are great ones here already. (Senora Kathy needs to host a blog block fiesta, I think.) Suffice it to say that my longer recipes involve ripe Haas avocados, cilantro, serrano peppers, tomatoes, (sweet Chilean) onions, and limes. The bare essentials.

    But here's a great shortcut for when you're in a hurry: a few good avacados, a bit of salsa (I like medium Absolutely Picante), some ground pepper, a touch of sea salt, lime -- and, yes, part of a pack of guacamole mix from HEB. Emeril wouldn't approve, I know. But for a quick fix, it's wonderful.

    Just so you'll know, I'm NOT addicted. I don't have guacamole every day. Maybe every other day.

    "Guacamole: It's Not Just For Breakfast Anymore!"

    By Blogger Mike, at 8/30/2004 10:37:00 AM  

  • Mike!
    How can you possibly have a basic anything Mexican recipe that doesn't include a ton of garlic? Guacamole sin Ajo??? Really, you surprise me! ;)

    Glad to host a blog block party - which means I get to set the invitation list, set the menu, then I get to sit back and watch everyone else slave away. LOL Name the date, I'm there. yeah!! :)

    By Blogger Kathy, at 8/30/2004 10:50:00 AM  

  • Tip: You can speed up the ripening process of avocados by placing them in a brown paper bag at normal room temperature. This will concentrate the gases the avocados give off and produce the soft ripe quality needed. Appx. shelf life in frig. 10 days

    1 medium avocado, peeled
    1 small tomato, quartered
    2 tablespoons lime juice
    2 tablespoons mayonnaise
    2 tablespoons sour cream
    1/4 teaspoon salt
    1/2 teaspoon red pepper (for mild use 1/4)
    1/2 teaspoon garlic powder
    1/2 cup chopped onion

    In food processor add all ingredients except onion and process 45-60 seconds. Should have some lumps. Stir in chopped onion. Appx. yield 2 cups. Ole' guacamole lovers.

    By Blogger starrman, at 8/30/2004 11:42:00 AM  

  • My tastes have matured adequately, thanks. I simply reserve my taste buds and appetite for the finer things: Chocolate. Beats guacamole any day, night or other diurnal anomaly.

    Mike, in heaven I believe that will be able to eat all the guacamole you want -- and that I won't have to.

    By Blogger Q, at 8/30/2004 12:02:00 PM  

  • Personally, I do not believe that eating guacamole makes you a Christian. But I do believe that all true Christians will eat guacamole.

    By Blogger john alan turner, at 8/30/2004 01:01:00 PM  

  • That's it. After reading these recipes the roast is back in the fridge and we're having Mexican tonight, baby!

    By Blogger Cindy, at 8/30/2004 01:08:00 PM  

  • I'm with Cindy! Forget Poppy Seed Chicken, tonight is now Green Enchalada night! Ole!
    Mi comida favorita es Mexicano! Guacamole es muey bueuno con fritas!
    You don't grow up in Saaannn Angelo Texas with out a healthy appreciation for all things made with avacados!

    By Blogger SG, at 8/30/2004 01:17:00 PM  

  • Joel...you went a little too far. Your exit was on Camp Bowie, then stop when you get to - Uncle Julios! Better everything there (including guacamole and 'ritas).


    By Anonymous Anonymous, at 8/30/2004 02:42:00 PM  

  • Has anyone else experienced the culinary joy that is Julio's Homemade Salsa?

    It's made in San Angelo...by Julio, I guess...and it's available way back on the right-hand side of the Big Wal-Mart...right near the pizza crusts, but not quite in the deli. Don't ever get the mild, it's too bland. The HOT kind is pleasantly spicy, but not overwhelming.

    Sorry for the shameless local vendor plug, but this stuff is a close, close second to Mi Ranchito on Race St. in Searcy, AR, and that is the greatest stuff in the world. At least until the Lord reveals His salsa recipe, and we all know HE loves the salsa, not the guac!

    By Blogger Greg Kendall-Ball, at 8/30/2004 03:02:00 PM  

  • Just follow Wendy's recipe!!! It is the best! Our lifeteam knows a thing or two about food!

    By Blogger Robyn, at 8/30/2004 03:17:00 PM  

  • Greg
    I read your 2 Julios coment earlier and started salivating... actually Julio is in Del Rio where Julios began. San Angelo is the "branch" office that got friendly with HEB after we all requested it for a year. If you are in Angelo you can go by the Julios store on Knickerbocker Rd and pick up chips by the five gallon bucket. You can also get salsa made fresh and that incredible Julios seasoning. There is nothing that compares to Julios! I so miss it. Though we can get the chips here in Waco at HEB they just aren't the same. We don't get the salsa... AND I MISS THE SALSA!!! Trip to Angelo anyone?

    By Blogger SG, at 8/30/2004 08:35:00 PM  

  • I just have to throw in that since I am not a native Texan, I really don't understand the quac-fest. But my tastebuds are all a flutter with the excitement of a new food entering our home. Now, my mission is to find out exactly what an avacado is, where to find it, how to cut it up, and then it'll be on like neck bone! And what the heck does HEB stand for? Don't you all have Krogers, Bi-lo (which BTW in Hindu means pervert) or Foood Lion?

    By Blogger Mae, at 8/30/2004 09:46:00 PM  

  • Mae - All right, a bit of Texas history for a Tennessee (right?) girl. HEB stands for Howard E. Butt, the founder of HEB grocery stores. Probably a better choice than Butt's Foods. It's my grocery store of choice (Diane prefers United) because, among other reasons, there are always ripe avacados and lots of chiles and peppers. Good luck with your avacado explorations. Remind this: say NO to green. (Look for the darker Haas avacados.) Peace, Mike

    By Blogger Mike, at 8/31/2004 05:46:00 AM  

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