Avocado question

[laughsandlaughs]

Well, not to sound silly, but the kind of avocados we use in CA is, well, California Avocados, which are usually considered the best in the country. That's probably what you buy in your grocery store (they're much better than the Florida ones, which I made the mistake of purchasing once).

As for your friend's sauce, I just went to a cheap restaurant this weekend that had what they called avocado sauce, and it was, in fact very watery. I would imagine, based on taste and appearance it's just regular guacamole cut with chicken broth or water in the blender until it's thin. Sounds like blasphemy to me, but if that's what your friend is looking for.....

[Searcher]

My husgand hates gaucamole and I love it. The man will not touch a dish if he even thinks it's in there. However, he did eat something he swears his friends called guacamole in Ca. He said it was a very thin sauce, served over his food. Does anyone have any idea what kind of avocados the restaurants use in Ca and have a recipe for a thin sauce?

He's such a pain. Loves canned salmon but won't touch fresh. Weird!

[sneezles]

While I'm not from California, your description sounds a lot like tomatillo sauce. Here is a recipe for it:

Tomatillo Salsa

1/2 onion, chopped
2 tbs oil
1 (4oz) can chopped green chilies
2 (10oz) cans tomatillios (don't know how many fresh that would be)
1 garlic clove, minced
1 tsp sugar
6 jalapenos, seeded and chopped (you can use less if you prefer a milder sauce)

Saute the onion in the oil until transparent, being careful not to burn. Add the remaining ingredients and simmer for about 25 minutes.

When this sauce is done I then add the following that has been pureed.

2 ripe avacados, chopped.
2 green onions, chopped
juice of 1 lime
salt to taste

Then thin with a little water until the consistency of gravy has been reached. It's also great as a salad dressing!

[tovie]

They sell stuff here, in either the freezer or the refrigerated section, that's called guacamole, although it only has a passing aquaintance with avocados (g) Really, I would think avocado should be about the first ingredient listed, but it's way down the list near the bottom. Maybe he had something like that? Although it's supposed to be a dip and not a sauce to pour over food. I have tried these and they don't taste much like guacamole to me.

Or maybe it was mostly sour cream or some other ingredient and mixed with whatever it was over, he just didn't "taste" the avocado.

There are also recipes for, I don't know what you call it, fake guacamole? made with things like broccoli and asparagus. I've never tried these, so I don't know how the taste would compare.

[Vanessa]

If it was NOT avocado it could well be salsa verde......
Salsa Verde Verde
Recipe By : Mexican Family Cooking
· 1 pound tomatillos
· 2 small chiles
· 1/4 cup green onions -- chopped
· 1 cup fresh cilantro
· salt
· 1 teaspoon sugar
· 1 clove garlic -- peeled (optional)
Remove dry paperlike skins from tomatillos. Coarsely puree uncooked tomatillos, chiles, green onions, cilantro leaves, and garlic in blender. Season with salt to taste and add 1 teaspoon sugar.
Serve with soft tacos or burritos and as a dip for corn chips. Also wonderful with fried chicken, pan fried pork chops, and pan fried potatoes.

[Searcher]

Thanks everyone. I'll try the salsas first then I'll try thinning (gack!) guacamole and see if he likes either. Honestly, men!