3 medium ripe avocados
1 medium tomato, diced
3 Tbsp lime juice from fresh squeezed lime
3 cloves garlic, pressed
1/2 - 1 tsp kosher salt
1/4 tsp white pepper
Wash all veggies before you begin.
Cut avocados in half and remove the pit.
 |
| You've got great pits!!! |
Now I will say that there is a wrong way and a right way to remove the pit. Lazy Bastard has done both. Do not hold the avocado half in your hand and try to spear the pit with the knife point. No. No. No. Very bad idea.
If you miss, and that can happen, you might run the knife through the avocado and then jamb the knife between your ring finger and the ring on that finger. If you do that, you will delay the guacamole enjoyment for a considerable length of time as you seek medical aid at the hospital, and if your hospital is anything like ours here, you could die before you get help. Die of old age that is. Lazy Bastard did not die. He did however take on 5 stitches and a head shaking from the attending physician.
Instead do like this:
Place avocado half with the pit on a cutting board. Using your knife chop the pit to embed the blade into it.
Gently turn the knife holding the avocado until the pit comes loose.
Once freed remove the pit by holding the knife and covering the pit with dry towel and pry it off gently, or slide the knife blade against a solid object and pop the pit off. Be creative but don't cut yourself.. Easy peasy once you know how, and no blood need be shed.
Once pits have been removed score the avocado flesh with a table knife.
Then remove flesh and place in a glass or stainless steel bowl.
Add lime juice, garlic, salt and pepper. Mash slightly
Once you have mashed it a bit, add the diced tomatoes then stir the tomatoes into the guacamole gently to avoid turning them to squished tomatoes. Taste and add salt and pepper as desired. Place into serving bowl.
Allow the finished guacamole to sit for an hour or so in the fridge, but first place the pits on top of the guacamole then place a lid over it. By placing the pits on it and covering it you slow down the oxidizing process that turns the guacamole black over time.
Serve with whatever you like. Tortilla chips. Tacos. Enchiladas or any combination of them. Spread on a hamburger is great too or just dive in with a spoon and snarf it down! Your choice entirely.