Guacamole

Ingredients:

2 ripe avocados

1 plum tomato, deseeded, small diced

1 lime, juice

¼ of a red onion, minced

1/4t finely minced garlic

3T sour cream

1-2T Salsa

Directions:

1.      Chunk up avocado.

a.       If you’ve never had or cooked with avocados, a way to judge a RIPE avocado is by the look and feel of it. The skin should be brown and the avocado should give slightly when you squeeze it.

b.      If the store only has green ones (like my store did today), I suggest waiting a day or two to make the guacamole, put the avocados in a paper bag and leave on the counter to ripen.

c.       The best way to cut an avocado is with your knife, cut the flesh until you hit the seed, then carefully maneuver your knife around the seed and then twist the avocado until one-half releases itself from the other.

d.      To get the seed out, use your knife and hit the seed with the blade of the knife, twist and the seed will come out, pull the seed off CAREFULLY and throw it away.

e.       Use a spoon to scoop out the meat of the avocado.

2.      Dice the seeded tomato, along with the red onion and minced garlic.

3.      Combine in a bowl, mashing with a fork.

4.      Juice lime into bowl. The lime also adds flavor but it’s primary purpose is to prevent the avocado from browning. Avocados are like apples and turn brown quickly. If you have avocado left over from something else, put the avocado in a plastic baggy, put a ton of lime juice or lemon juice in the bag, and take out the air and store in the refrigerator.

My guacamole looks weird. I know. The avocado was not ripe, AT ALL. So, I had to use a food processor, and since the avocado was not ripe, the guacamole is grainy. It still tastes fine, it just looks REALLY weird compared to usual.  The version you make will look entirely different if you get a ripe avocado.

When storing the guacamole, I prefer to add just a touch more lime juice, and put into a plastic baggy, or leave in the bowl and put cling wrap directly on the guacamole then put the lid on the bowl or another layer of cling wrap. When you have leftovers the next day and there is some browning, don’t worry! You can either stir it into the rest of the guacamole  skim it off the top and throw it away. :) Not too big of a deal but I don’t need people freaking out if it turns brown. Hope you like it!