Here's how I make mine: You will need three ripe avacadoes (you should
be able to slightly dent it with your thumb), one large
tomato, one bunch of scallions, a lemon or lemon juice, and seasonings,
salt and pepper at least. I prefer Adobo or Cavendish's Greek
seasoning. Also a bag of tortilla chips.
Dice the tomato into 1/2 inch
pieces and set aside. Slice the bunch of scallions into small
rings and set aside. I only use the green part. Peel the avacadoes by
first pulling off the little woody button at the small end. They have a
habit of getting into the guacamole, so get rid of them. Cut into the
small end of the avacado until you feel the pit, then let the knife
follow the pit all
the way around to where you started the cut. Do not try to cut the pit
in half, it is golf ball size, but tougher.
Now twist your sliced
avacado and one half will come off clean and the other half will have
the pit stuck in it. SET THE HALF WITH THE PIT ON A CUTTING BOARD, DO NOT HOLD
IT IN YOUR HAND! Now give the pit a good whack with the blade of the
knife, which should stick in. Hold the avacado and twist the knife and
the pit should come right out. Whack the knife on the cutting board to
get the pit off the knife. Seriously folks, guacamole is no fun at the
emergency room!
Now scrape the avacado out of its peel, get as much of
the green right under the skin as you can, that's what colors the
guacamole. Put it in a glass or plastic bowl, sprinkle lightly with
lemon juice (for flavor and to keep the color bright) and mash with the
back of a fork, leaving some chunks of avacado but making sure some is
really creamy.
Now add the scallions and seasonings, stir them in, then add
the tomato and give a final stir. You don't want to
demolish the tomato, that's why it goes in last.
Push a piece of
plastic wrap right down on top of the guacamole to keep air out and
refrigerate to let flavors mingle. Serve with tortilla chips. Enjoy,
Hugs, Devlyn
