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July 10, 2007

Awesome taste! It took me longer than 10 minutes to prepare, but it might be that I am just slow at chopping and cutting. Also, be wary of over mashing the avacado - I thought I didn't like it chunky, but smooth becomes kinda soupy. With the whole lime, this doesn't turn brown for over 24 hours in a sealed container. Best to eat immediately (or after chilled for an hour), lots of liquid pools in it after a couple days. UPDATE: Do not freeze this to use at a later time ... the consistency is just strange after thawing and the flavors change. Still the best Guac, though. :) Thank you for a great addition! :D

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