November 15, 2009
Step one is to half all the avocados by cutting into them and running your knife around the pit. Remove the pits with your knife and then pinch them off your knife from the back. Just scoop the whole thing out with a spoon. Then squeeze the lime over them and sprinkle with with salt. After I've chopped I go back to the avacados and mash them up real good with a fork. I like to leave a little bit of avocado chunks. Add the peppers, onion, and garlic to the mix. And the tomatoes. I like to salt the tomatoes before mixing them in. Also, this image has way more tomato than needed. Don't discard the cilantro stems, mix them right in. Make sure the cilantro is very finely diced. Add the cilantro and mix gently one last time. Taste for seasoning and adjust salt/pepper/lime juice to taste. Or if you're like me, you've been "tasting" all along and half the guac is gone... yum.
For: 1 Big Bowl of Guac
- 4 Avocados
- 1 Clove Garlic (Grated)
- 1/2 Small Red Onion (Diced Finely)
- 1 Small Jalapeno (Diced)
- 1/4 Cup Chopped Cilantro
- 1-2 Limes
- 1 Teaspoon Salt
- 1 Vine Ripened Tomato (Seeds removed, Diced)
- Prep all the ingredients except the avocado and lightly season them. Then prep the avocado and season with the salt and lime. Add the other diced ingredients and mash it all up leaving some chunks.