Make guacamole at home to avoid restaurant contamination risks!
From
Beverly Mills
| August 06, 2010
In Coffee and Convo, Healthy Living
Featured Recipe: Petra’s Guacamole
A bowl of chunky, fresh guacamole, fiery salsa and warm tortilla chips equals dinner in my book! But suddenly my only justification for pigging out at a Mexican restaurant is off limits.
By now you’ve probably heard that salsa and guacamole are top causes of restaurant food poisoning. At a recent conference on emerging infectious diseases, researchers from the Centers for Disease Control and Prevention said salsa and guacamole are "an important cause of food-borne outbreaks in the U.S."
The reason? So many potentially contaminated raw veggies are used in salsa and guacamole, and when big batches aren't kept cold, these bacteria can grow like crazy. Workers’ hygiene, or lack of it, is also a big culprit.
What’s a confirmed dip addict to do?
Make your own at home, where you can control quality and cleanliness. I’ve always loved this recipe for Petra’s Guacmole, and now I love it even more! It’s easy -- and trust me -- as delicious as you’d ever find in any Mexican eatery. Problem solved?
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Related Recipes
Petra’s Guacamole
August 02, 2009
Guacamole recipes abound, but this is Alicia's personal favorite recipe because it came from a special friend in Mexico. To say this recipe is authentic is putting it mildly.
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From Beverly Mills - August 06, 2010
From Edith Hill, via Facebook:
Thanks for the recipe. We got back from Mexico last night. Had some wonderful guacamole. Always know that’s a risk there. We are looking for a good recipe. Have made it previously but never really followed a recipe.