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Instructions |
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4-Avocados
3 – Small tomatoes diced (I use Roma tomatoes since they don’t have very many seeds).
1/3 of an onion finely diced (tip for choosing an onion – always buy the flattest onion possible – they are the sweeter; avoid picking the perfectly round ones). You can also substitute 2- 3 thinly sliced scallions if you want a milder onion taste – slice the green part too.
˝ bunch of cilantro chopped – only the leaves, do not chop up the stems
Juice of one juicy lime (roll the lime back and forth on the counter with the palm of your hand to loosen up the juices inside the lime)
Garlic Salt to taste
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If you want to add some spice, you can add jalapenos. If you are using fresh jalapenos; cut them in half lengthwise and scoop out the white vein and all of the seeds (those are the parts that burn your mouth) and dice up the green part and add it to the guac mixture.
Or if you are using jalapeno’s from a jar or the can, you can just add a couple of spoonfuls of the vinegar for some zing.
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Cut your avocado in half lengthwise and remove the pit an put it in your guac mixture (they say it prevents the avocado from turning brown quicker)
Hold half of the avocado in one hand (peel side down) and with a knife score the inside of the avocado horizontally and vertically a few times to make almost a checkerboard pattern in the avocado (do not pierce through the peel) and with a spoon, scoop out the avocado (voila – it’s already diced!) Do that to the rest of the avocados, add the diced tomatoes, diced onions and cilantro and don’t forget to add the avocado pits to the mixture. Mix well add the lime juice and garlic salt to taste. When storing the guacamole in the fridge cover it with plastic wrap and make sure the plastic wrap is touching the guacamole, so it will not turn brown.
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Tip of the day - do not use metal utensils or bowls when making or serving guacamole, they create a reaction and cause your guacamole to turn brown sooner.
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Originally Submitted
4/8/2010
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