I had not been a big fan of guacamole. I have found most versions bland with nothing special to recommend its consumption. Salsa presented better taste and spiciness. I continued to try it occasionally and finally ran into spicier versions – a great improvement. I now love “guac”.
A good rating for a condiment.
Notes: For us 101 learners, I did some avocado research before starting. There are several types of avocados but we only get Hass in my area so I only researched them. It needs to be dark green, not too hard and not mushy -it should give just a little. Taking the stem off is also helpful. If it is brown underneath, it is over-ripe. If green or green with only a few specks of brown, it it too green.
I had to plan this since I don’t usually have avocado and fresh limes. See discussion in the notes above on choosing your avocado.
Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy but if not put the knife in to the seed a little and twist to remove.
Spoon the meat out of the avocado. It is easy. Combine the avocado with the prepped veggies in a large bowl.
Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.
Add 1/2 t kosher salt and 1/4 t pepper.
Mash to the consistency you want. I used a potato masher but a fork is fine.
January 15 2014