Comments on: Longboard Chips…All Right, All Right, All Right

By: A Mom Anonymous

A Mom Anonymous — Sun, 03 Aug 2008 17:47:18 +0000

I just shared my guac recipe on my menu for the week. I’m making it today. It’s more of a salsa though but there’s NEVER any left when I make it! Any way you make it, fresh is the key though!!

And I was totally cracking up at the title. I could hear it as I read it! Perfect with the chips. I saw them at TJ’s this weekend and when I’m out of the chips I have, those are next on the list!

By: kat

kat — Sat, 02 Aug 2008 16:20:21 +0000

hahha…all right. all right.

By: Abbey

Abbey — Sat, 02 Aug 2008 06:27:28 +0000

Yum-a Yum Yum Yum!!

And LongBoard Chips…those are probably going over like gang busters at the Trader Joe’s here in Santa Cruz!

By: Bren@Flanboyant Eats

Bren@Flanboyant Eats — Fri, 01 Aug 2008 14:04:26 +0000

Erin, you must look at this recipe I have for guac! Smack your momma good!

http://www.flanboyanteats.com/cooking_recipes/cuban-guac-for-you-a-typical-types-washington-post-readers/

tell me what you think!

By: Esi

Esi — Fri, 01 Aug 2008 03:11:28 +0000

I have a feeling these would be good with TJ’s 5 layer dip too. Man, that stuff is addictive.

By: Elle

Elle — Thu, 31 Jul 2008 21:36:00 +0000

Now i’m dying for guacamole and those chips! I love those and will have to be sure to get some soon.

My recipe is on my blog:
http://ellesnewenglandkitchen.blogspot.com/2008/03/random-thursday-thoughts-guacamole.html

By: Julia

Julia — Thu, 31 Jul 2008 19:35:16 +0000

I’m getting some of those on my way home, omg, YUM! I hate wimpy chips!

And my recipe is: 2 avocados, all the juice I can squeeze out of 1 entire lime, kosher salt, chohula hot sauce. I make just enough for me, myself and I…and I don’t share so don’t bother asking!

By: emma

emma — Thu, 31 Jul 2008 17:22:32 +0000

tapatio hot sauce is so delicious!

By: EB

EB — Thu, 31 Jul 2008 16:50:43 +0000

My recipe is strikingly similar to Kristen’s! The only changes: I mush it all in a mortar & pestle that I’ve rubbed with garlic and I add a few drops of Tapatio hot sauce.

By: Jess Mann

Jess Mann — Thu, 31 Jul 2008 16:32:47 +0000

My california friend betty taught me how to make a very yummy guac that I could eat until I passed out (or the tortillas ran out).
It’s a super simple recipe, and it tastes amazing, the idea, as usual is for all your ingredients to be ultra fresh, and the avocados have to be at that three minute window of ripeness where they’re firm enough to hold their shape if sliced, but soft enough to mash without getting carpel tunnel.

I’m no good at this proper recipe writing thing but basically:

4 decently ripe avocados
half a red onion
a medium size ripe, but firm, tomato
two garlic cloves (more if you’re not going out after lunch)
a bunch of cilantro
salt and pepper to taste

Chop the onion fairly small.
Chop the tomato into slightly larger pieces.
Crush the garlic. Wash and pat dry the cilantro (the bunch I buy at the grocery is a bit big, so I only use a third of it, but as always, you adjust as you like. Cut up the herb roughly, or tear it if you’re patient enough.
Finally, once all your other ingredients are prepped, halve each avocado, pitch the pit, and scoop the flesh into a mixing bowl.
Use a fork or a potato masher to smoosh everything into the consistency you like best on a chip (I prefer a little consistency to mine, so I don’t beat it to a pulp and leave a few nice jade lumps).
Add the rest of your prepped ingredients either all at once or one at a time, and a pinch or two more salt than pepper is best. Taste frequently, until it hits that perfect note, and then serve in your snazziest dip bowl.
I freaking just made myself need guac so badly writing this recipe now, I’m going to have to bang some out tonight. Hope you enjoy!
much love
Jess