- 3 whole Avocados
- 2 whole Tomatoes
- 1 whole Red Onion
- 1 whole De-seeded Jalapeno
- 1/3 cup Cilantro chopped
- The true key to really good guac isn't really the method ofmaking it, or which ingredients you put in it- it's having perfectly ripeavocados. When perfect, you should be able to indent the avocado when pressingwith your finger with moderate pressure. If it feels mushy under the skin it's no good and if you cant indent it at all it needs more time. To cut the avocadorun the knife around it and twist to separate it into two halves. Remove thepit (but save it) and then cut the avocado like a grid.
- Once it is all in squares, use a spoon to scrape it all out.
- Chopall other veggies. if you look closely at this photo you will see kosher saltsprinkled all over my veggies. This is because when I cook I salt eachingredient individually. Don't try this at home! Well you can try it if youlove salt like I do. Let me put it this way, if for a purely hypotheticalexample, you carry salt packets around in your purse (say, in an empty Altoidscontainer) at all times (lest you ever get caught without it at a fancyrestaurant or ethnic restaurant or in the car when you get drive through), Ihereby give you the green light to sprinkle salt all over the ingredients now.Moreover, if hypothetically, as a child you used to go into the neighbor's yardand lick a salt lick meant for deer then you are also OK to salt youringredients now
- Moving on. Lift the cutting board and scrape all ingredientsinto your bowl
- Yum! ( I could also eat it like this)
- Mashwith the back of a wooden spoon and add salt to taste, squeeze a bit of limealso to taste
- Now you are done! If you aren't eating the guacamoleimmediately place the pit into the guacamole before you store it in the fridge.The pit actually prevents the top layer of guacamole from turning brown! Removeit before serving (unless you want to look like a wierdo, in which case, by allmeans, leave it.)