I was telling my sister I sinned and ate processed guacamole and she asked me how I make it. I'm like... "With a fork?"
She laughed, but that is actually an important clue. You do not blend guacamole. You really don't even need to use a knife if your avacado is ripe, but if you want you can do this neat little trick:
Slice your avocado in half, working the knife around the pit longways. Put the knife down, twist the halves, and pull them apart. Slam the knife blade into the pit so it sticks there, and then twist/wiggle the knife until the pit comes out. Practice this honey, you'll have your own cooking show in no time!
Don't throw the pit away! Bury it in the bottom of your guacamole to keep it from turning brown.
Spoon (or fork...or spork!) the avocado out of the skin and plop it into a bowl. Toss in the ingredients below and mash it until just mixed, with a fork. NO BLENDERS PLEASE! It's not soup.
Here are the other ingredients:
- Lemon juice
- Chopped fresh tomatoes
- Jalapeno -- fresh. Diced. DO NOT put your fingers in your eye after dicing. Trust me. And remember, the flavor spreads after the dip sits for awhile. Careful, gringos.
- Garlic (I use dried and granulated to get the flavor spread around more quickly than the smashed fresh, but if you're a purist...well, smash the fresh)
Some people I know like to substitute a tablespoon or two of salsa for the tomatoes and jalapeno -- now that makes for a really quick guacamole.
Serve in a bright bowl, fresh. Not processed. :-(