The most critical aspect of this recipe is choosing the right avocados. They must be ripe. A ripe avocado will have a slight soft give when you squeeze them. If they are too soft they are most likely brown inside. If there is no softness when you squeeze them, then they are not ripe enough and will lack flavor.
4 Ripe Avocado’s
2 Limes (for fresh lime juice)
2 tablespoons of chopped garlic
1 small red onion diced
1 tablespoon of olive oil
Salt and Pepper to taste
½ cup of fresh cilantro chopped
1 tomato diced
Cut the avocados in half and remove the pits. A nice trick for this is to take your knife and whack into the pit. Pull up, and it will come right out. Next scoop out the avocados and place into your mixing bowl. Next for the lime juice, take your limes and roll them on your cutting board or counter applying a nice amount of pressure. Cut them in half and merely squeeze the juice onto your scooped out avocados. Add all other ingredients EXCEPT your tomato. Next, take a potato masher and mash the ingredients until everything is mixed together and you get a nice creamy texture to the guacamole.
Before you are ready to serve, add the diced tomatoes last. The acidity of the tomatoes tends to oxidize the concoction if they are added too early. Although there is nothing with that wrong from a taste or health standpoint, it just doesn’t look nice.
Serve with your favorite tortilla chips. I recommend a nice trio of yellow corn, blue corn, and red tortilla chips for a nice festive presentation and taste. Serve with Whiskey Goldmine Mexican Beer Silver Medal recipient Negra Modelo!
Tengo Hambre Kenny Powers!
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