Guacamole is awesome. Here is how I make it. What else is there to say?
You will need:
A large container or bowl
A small bowl
A moderately sharp knife
A cutting board
2 avocados that have been in the fridge for a few hours
1/4 of an onion – for a mild onion flavour a sweet onion or red onion but I use yellow onion
1-2 cloves of garlic
1 Roma tomato ( about 1.5 inches in diameter – ish)
a squeeze of lime juice or lemon juice ( fresh or fresh from a bottle)
a dash or two of Louisiana hot sauce – or some jalapeno pepper to taste
a pinch of salt
(and you can add fresh cilantro if you have it right before serving)
water and a little vinegar or another good squeeze of lemon juice
Okay my first step is to cut up the garlic. Squish it by covering it with the side of your knife and taking the heel of your hand and putting some weight on it. Then chop it up as small as you can.
Then chop up the onion reasonably small. If you are like me and get a really bad crying/stinging/practically blinding reaction to cutting onions – I can suggest putting your cutting board across an empty, cold, stove and turn the fan hood on high and then chop. I know there are other ways – but I can never remember to put an onion in the freezer the night before etc.
Take the chopped onion and garlic and toss it into your small bowl with about a cup of cold water with few tablespoons (a good splash) of white vinegar and let it soak for a half hour or if you forget about it or go out a couple of hours – this takes the sharpness and bite out of the raw onion and garlic (thanks Maeve!):
When you are ready toss the onion and garlic into your large bowl or container.
Then chop your Roma tomato and toss it into your container.
Then get your ripe avocado – the skin will be black and the only way I know to test the ideal ripeness of an avocado is to squeeze it. It should squish a little. If it doesn’t then leave it on the counter for a day or a couple of days – it will ripen. Just be patient.
Okay so you have a ripe avocado. Cut around it length-wise (around the pit) and then grab one half of the avocado and twist it to release that side from the pit. Then scoop out the pit form the other side with a spoon or – please ignore this if you are not very experienced or uncomfortable with knives – put down the avocado on the counter and stick the knife into the pit and twist it out.
Then either scoop out the yummy green flesh with your spoon and chop on your cutting board OR use the trick I learned from cutting up mangos : take your knife and slice into the green flesh down to the skin of the avocado (see first picture – this is why the moderately or even dull knife- in a grid pattern, and then turn the avocado 45 degrees and do another grid pattern. Then scoop out the avocado into the container with the other chopped ingredients- all chopped with less squishy mess!
Now add a dash of lime or lemon, a pinch of salt, and a dash or two of Louisiana hot sauce (I have tried siracha but it isn’t as good in this). or you can use a little fresh jalapeño if you like ( be careful when chopping ( use gloves and do not touch your face).
And stir and taste 🙂 Voila! You have guacamole – which will last in the fridge for about a week!
If you have fresh cilantro you can add it before serving. But it is just as good without.