The infamous green, odd looking, yet totally delicious substance is surprisingly easy to make, given the right ingredients. Yes, of course, guacamole. What else?
Start with a ripe avocado. How do you know it’s ripe? Well place it in your palm and curl your fingers up around it without your fingertips touching the fruit. (Pretend that you are wearing a baseball mitt if that helps) Gently press in on the avocado, it is resistant, it is not ripe, if it feels like your fingers are about to slide through it, then it is overripe. The avocado should have just enough give so that it bounces back into place after your squeeze.
Tip: If you aren’t planning on using the avocado for a few days, it is okay to get one that it less ripe and let it marinate in the fridge until you need it.
Now, if you like tomatoes, you will also want to pick up a carton of cherry or grape. A whole beef tomato tends to be a little more gooey on the inside than is welcome for guac. You will also need a fresh whole lime (or lemon if you prefer).
And if you don’t have salt and pepper, not only are you a cooking disaster, but pick some of that up as well. If you are feeling particularly adventurous, snag some fresh cilantro as well.
Once you have gathered your ingredients, here is what you need to do.
Start by slicing the avocado length-wise from stem to base, rolling your knife along the pit so that when you flip it to continue the cut, it goes in a straight line. Once your avocado is split, pop out the pit and put it aside. Scoop out the inside of the fruit with a fork, a spoon, a melon baller, your fingers, whatever is handy and into a medium sized bowl.
Once the bowl is filled with your scooped out chunks, then move on to the tomatoes. Slice into 1/2 inch pieces, small enough to mix, but big enough to taste. While your tomatoes rest, slice your lime (or lemon) in half and squeeze one half seed side up over the avocado. Then using a fork, mash the mixture together until it is relatively smooth with no large chunks. (Do not over-blend or the result will be a gooey green mess that is barely worth eating.)
Pop in the tomato pieces to the chunky mix, add in a couple of chops sprigs of cilantro (for those more advanced) and add salt and pepper for flavor, not to over-power. Once all the ingredients are happily together in one both, with the lovely green and red popping out at you, break out the chips or the pita and prepare to dig in.
This simple guacamole also goes well on a variety of sandwiches and can be easily kept for a couple of days. (Don’t worry if it begins to brown, add a splash more citrus juice and mix well before using!)