The Best Guacamole

Ingredients

2 Ripe Avocados*
Juice of 1/2 a Small Lime
1/2 Small Red Onion (finely chopped)
Cilantro (finely chopped)
Salt
Pepper
Tabasco Green Pepper Sauce


*When choosing an avocado you want to pick one that is firm, but gives a little when gentle pressure is applied. I like to hold the avocado in both hands and gently rotate it, applying *very gentle* pressure with my thumbs. I’m looking for a little give, but no soft spots. Rock solid isn’t ripe and won’t taste good – too soft and you’ll have a mushy avocado that may be stringy with brown spots.

It takes a little practice, but once you figure out that sweet spot you’ll have perfect avocados every time! And if all you can find are hard ones, let them sit out on the counter for a day or two and give them a feel. Once they’re ripe, toss them in the fridge where they may last that way for up to a week (or get to making guac!)

Directions

The first thing you want to do is finely chop your onion and cilantro. I use a good handful of cilantro, but you can do it to taste or leave it out if you aren’t a fan of cilantro – though I really think it adds a lot to the dish. Finely chopping is an important part, at least for my taste.

Next you’ll cut, pit and peel your avocados (You can see how I do that here.) Add salt and pepper to taste. (I use about 1/4 tsp of each.)

Juice your lime! Rinse your lime and then cut an end off, grab a fork, poke around a little and squeeze over your dish. You’ll want just half of the lime for this recipe. It’s so easy and then you can toss the rest of the lime into a cube with the other half of the onion and it’s ready for tomorrow’s guac!

It’s time to add the Tabasco! This doesn’t really make the guacamole spicy, but it does add good flavor. I give about eight “shakes” from the bottle. It looks like a lot, but really it’s not. You can always add more or less to suit your taste.

Next you’ll want to grab your masher and get to mashing. This part is quick, easy and fun. If you have a kiddo around, you can let them lick the masher when you’re done — or keep it for yourself.

Grab a bowl, dish up the guacamole and serve with your favorite chips! (I really love tortilla chips from Garden of Eatin’.)

This recipe is courtesy Amanda at The Eco-Friendly Family.