Takes about 45 Minutes
Delicious, fresh, loved by all, Guacamole is an easy and delicious treat. Add it to tacos, burritos, taquitos, eat it with chips, or be like me, and eat it secretly by itself with a fork at 3am by the light of the fridge.
Cook Time: 45 minutes
If you've made my pico de gallo, you are one step from making my guacamole. Just mash the avocados, and add 1/2 the pico, and you're done!
Here it is from scratch.
Dice the tomato, onion, jalapeno.
Mince the garlic.
Roughly chop about 1/2" of the cilantro.
Juice the lime.
Add the tomato, onion, jalapeno, garlic, cilantro, lime, and salt to a sealed container. Toss them until well mixed. Pop in the fridge.
Take the avocados. If you know how to peel and mash them, do so, and add to the pico. Done!
If you don't know how to peel and mash an avocado,
Take a short knife.
Cut down from the stem hole to the pit. Rotate the knife around the pit so the avocado is cut in half. Twist the halves apart.
Take the half w/o the pit. Use the knife to slit it. Use a spoon to slide the avocado meat out of the peel.
Use the spoon to remove the pit from the other half. Keep the pit! Slit the meat, scoop it out with a spoon.
Roughly mash the avocados, so that there is a smooth cream, but also chunks.
Add the pico, stir well, put the pit in the guac, and chill for 30m.
The reason you put the pit in the guac is to keep it from going bad. It'll last a whole lot longer with a pit in it than without! Another method is to cover it TIGHTLY with saran-wrap, with NO AIR between the wrap and the guac.
This guac is GREAT with my carnitas puercas.
- 3-4 Avocados
- 1 Roma tomato
- 1/2 medium white onion
- 1 jalapeno
- 1 lime
- 1-2 cloves garlic
- A bunch of cilantro
- 1/8 tsp Sea salt
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