I promised in my last post I would give you my guacamole recipe, so here it is! I make a real hodgepodge salady guacamole.
1 Lime, juiced
3 Tablespoons Red Onion, diced
2 Roma Tomatoes, diced
1 Tablespoon Fresh Cilantro, chopped
1 Tablespoon Pickled Jalapeno, chopped fine
1 Shake Garlic Powder*
Salt and Pepper, to taste
*Normally I use a clove of fresh garlic, pressed, but I was out. ;)
Cut the avocado length wise, scoring it around the seed. Twist the fruit and pull apart. Take your knife and whack the seed, twist the knife and pull the seed out. If you are afraid of this knife method, you can scoop the seed out with a spoon.
Pull the peel off, starting with the small end.
Mash the peeled avocado with a potato masher.
I like kind of chunky guacamole, if you want it smoother, you can process the avocado in a food processor.
Dump in the other prepared ingredients.
Don't dine, devour!
TIPS: To ripen avocados, place them in a plain brown paper bag and store at room temperature. It will take about two to five days until they're ready to eat. To hasten ripening, place an apple in the paper bag with them.
To store guacamole in the refrigerator, put plastic wrap down directly on the surface of the guacamole.