Guacamole with corn chips is a great addition to any party menu!
The ingredients needed to make guacamole are:
- 2 avocados, peeled and pitted
- 2 cloves of garlic
- 1 medium tomato, finely chopped
- 3 teaspoons of freshly squeezed lime or lemon juice
- 1 tablespoon of jalapeño slices, chopped
- 1/2 teaspoon of hot pepper sauce
When using avocados, planning ahead is essential. If you try to make guacamole with a hard, under-ripe avocado, both the texture and the taste will be all wrong. When buying avocados, buy the ones that yield to gentle pressure but are not soft or mushy. Fortunately, you can speed up the ripening process by placing hard avocados in a brown paper bag for a couple of days. (That’s why you need to plan ahead!)
Be sure to use fresh limes (or lemons) and fresh garlic and fresh jalapenos for this recipe.
Let’s start cooking!
Squeeze 1/2 of a fresh lime; we will need 2 teaspoons of the juice.
Seed 1 jalapeño pepper and dice it into about 1/8 inch bits. (I always wear disposable gloves when cutting hot chili peppers!)
Cut one tomato in half with the stem end to the right of the knife blade. It is not necessary to peel the tomato.
Squeeze out all the seeds.
Chop the tomato into about ¼ inch bits.
Cut two avocados lengthwise (rather than making the cut around the width.)
Separate the two pieces.
Leave the avocado on the cutting board and give the pit a thwack with a big sharp knife.
Give the knife a twist and carefully remove the pit.
Pinch the pit off the knife with your thumb and forefinger and throw it away.
With a spoon, scoop out the avocado.
It’s OK to put the skin down the garbage disposer, but I just throw the pit in the trash. (It’s sort of like throwing a golf ball in the disposer. You just wouldn’t do it!)
For this chunky guacamole, I like to use a fork to mash it. You could also use a potato masher if you like.
Now add the other prepared ingredients to the avocado. Don’t forget the hot pepper sauce!
With a spoon gently blend everything together.
Give it a taste and see if you need to add some salt and pepper.
It’s important to note that, once exposed to air, an avocado discolors very quickly. Adding lime or lemon juice helps to prevent discoloration. It is widely believed that an avocado pit left in guacamole will help to maintain the lush green color. Wrong! Stick with the lemon or lime juice.
By the way, avocados are almost always eaten raw. They actually turn bitter when they are cooked. Who knew?
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