About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Texas Joe says

    2 stars
    So disappointed. I’ve been making guacamole for years and was so hopeful. This tasted okay, but nothing like guacamole. My first clues should have been the absence of onion and tomato. I thought I might like the addition of mint. (I love mint. I have a lot in my garden. I have never tried it in guacamole.) Nope! Never again.

    I tried my best to make this taste like the real thing. I added more garlic, more jalapeno, more cilantro, onions, tomatoes, nothing could erase the mint. I will keep looking for a substitute.

  2. Stacey says

    4 stars
    Just made this and love the color, the freshness, and the pizazz of it! Plus it uses locally grown seasonal peas instead of imported avocados. I like it best with lots of lime juice! Thanks for the recipe 🙂

  3. Jackie Meeks says

    5 stars
    Wonderful!
    I added one avocado to the mix.
    Lots of happy eaters at a local Wimbledon summer party yesterday!

    • Ashley at ToriAvey.com says

      HI Margalith, Tori’s assistant Ashley here. I’ve read that you can replace citrus with vinegar, perhaps apple cider or white wine. Unfortunately we have not made this recipe with the replacement, but it might be worth a try! You can also try it without and see how the flavor is.

  4. Dana says

    5 stars
    I made this for Easter yesterday – I spread it on thin flatbread crackers and topped it with rainbow radishes. So pretty! Everyone loved it.

  5. Jeffrey Sellegren says

    I don’t know what the word for spring peas is in Aztec, but guaca is avocado. Just saying…… Mole means paste.

  6. sharyn Fireman says

    5 stars
    As an Lapsed Chef, I really enjoy your posts. This is something that I have made and yet, with your inclusions even better. I prefer a blender to a food processor and add 1/2 tbl of worcester sauce for dencity… Great in the A.M on toast and a poached egg.
    Keep it up Tori Sharyn From Boston

  7. Alexa says

    Due to a health issue that I’m dealing with, I can’t eat more than five grams of fat per meal so avocados (though I love them!) are definitely out of the picture. This is perfect because I miss guacamole so much. Thank you thank you! I’ll try it today!

  8. Amanda says

    Thanks so much for this. I’m a retired American living in Nepal and if something’s out of season there is no way to get it. Sometimes I miss recipes like guacamole.Even when avocados are in season I have to go all the way to Kathmandu.

    I have a guest house, so I’m always looking for signature dishes to serve guests. We have one so far, a healthy, high protein pancake recipe. I’ve been looking for something to serve with coffee or tea when guests arrive. This might be the thing I’ve been looking for. I’m enjoying your recipes and history posts.

  9. Bill says

    All these new versions made me wonder how it would be to add some techina to a basic avocado recipe for guacamole.

  10. Steve says

    4 stars
    Great recipe. You could even go half and half … avocado and peas … if lower fat is your issue and not an allergy.

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