During this pregnancy I have eaten my share of avocados – in the form of the best guacamole ever. My roommate from college taught me how to make it, and now I use her recipe with a little tweaking to my taste. It’s so yummy… in fact, I could use some about now.
Start with a couple of avocados. They should be ripe (softish) but not mushy. Ripe avocados will have black skin instead of green. I have to buy mine ripe because if I buy green ones, I don’t want guacamole anymore by the time they’re ready to use, and they end up going bad!
Take a knife and cut lengthwise through the meat to the seed all the way around so that the avocado can be pulled apart. The seed will be on one side.
Take a knife and carefully (I’m not responsible for chopped fingers!) but swiftly put the blade into the seed. Then you can work the seed out of the meat with the knife.
Or if you don’t want to do the knife trick, you can just dig the seed out with a spoon.
Take a spoon and run it around the meat right next to the skin throughout each avocado half.
Then scoop the meat out in one piece!
My scooped out halves.
For two avocados, finely chop about half of a garlic clove.
Also chop half of a medium sized onion (I like the sweet ones – preferably Vidalia when in season!) and about half of a bunch of cilantro. (This is all to taste. I like my to be very fresh-cilantro-tasting.)
Squeeze in one half to one whole medium lime, depending on the juice.
Add 1/2 teaspoon of salt – I usually taste the final guacamole and add more lime or salt to make it taste like I like it.
With a fork, mash all the ingredients together until well blended.
Looking blended to me!
Serve immediately – and eat it all! Guacamole is not known for its ability to be stored well! (You can cover it in lime juice and plastic wrap, but some of it will still turn brown.)