Seriously, I know this is one of the easiest crowd-pleasers to make. But, often,when I get it in a restaurant, it is not so great. If you have never had it made fresh and right, you have never had it really good. Here's how I do it and you can, of course, supply your own variations.
Here's how to prepare your avocado.
1.) Slice it lengthwise. You can go crosswise, but long is easier.
2.) Twist it to separate the halves.
3.) Visualize the pit/seed.
4.) Holding the half in your hand, strike the pit with your knife blade to sink it in just a bit. Usually I don't go deeper than a screwdriver. A sharp knife is better here. A dull knife will slide off and hit you. Has this ever happened to me? Yes. But I have never gotten cut. I am not striking with enough force to chop down a tree--just enough to slightly hack into the pit.
5.) Holding the half securely in your hand by the peel, twist the pit using the knife. It normally will come right off.
6.) I have used this method for more than 20 years, including working at Taco Villa. It has only failed me 2 times, both of them today. Thank you, Murphy. (I just dug the pits out with a spoon along with all the woody chips that I had hacked off-haha.)
Ingredients: 1 jalapeño, one small onion (I like yellow ones), a lime, clove or 1/2 spoon of garlic, maybe 1/2 teaspoon of salt and 1 avocodo (or 2), very ripe.
Note: Your avocado must be black on the outside (unless it is a giant one from the Caribbean) and a bit squishy. (This is the problem with most restaurants, the avocados aren't even ripe. They are usually still hard and not ready to be eaten. This, my dear, is the true secret to good guacamole!
Last night, I got a bag with maybe 12 or 14 avocados for a dollar. Why? Because they were all RIPE now. Perfect. I am in true guacamole mode today!
To make things easier, if you want, throw your lime juice in the blender with your pepper to grind it up. You can throw in the salt and garlic, too. It is much easier than trying to chop them up. Mash up your avocado, blend in your other ingredients and add the chopped onion last. Let it set for a few hours to supreme goodness.
One more note. How to chop an onion safely. I am not sure why folks like to sometimes slice it like for a hamburger and then try to chop it while holding it in their hands like that. It seems like a sure fire way to end up in the ER to me. (Not that I am saying that I have ever seen that, nope, not me, never heard that from anybody. HINT HINT)
Just humor me and do it like this. Slice your onion in half and peel the outer 1 or 2 layers back. If you leave them attached, you have a sort of a handle to give you a bit more control. Slice it lengthwise and then down the flat part that is not touching the cutting board. Ta da! Perfection! No blood. No injuries. No stitches.
If you won't be serving it right away or if you were out of lime, you can place the pit in the bowl to protect the color. Blackened guacamole is still delicious, but a bit gross looking. |
If your limes are smallish, Key-limes and they are old, the juice may be very bitter. I still like it, but it may not be the favorite for your friends from Spain. (Carlos, I have a baggie of perfect-guacamole in the freezer for you right now.)