Guacamole

2 tomatoes, chopped, with stem-end removed 2 avocados, peeled, with pit removed
zest of one lime
2 garlic cloves, peeled and minced

1-2 shakes Tabasco Salt to taste

  1. Place the tomatoes into a large bowl, and mash with a fork or a potato masher
  2. Add the avocados to the tomatoes, and mash until the avocadoes are smooth, or just a bit lumpy, whichever you prefer
  3. Mix in the remaining ingredients, and serve immediately with tortilla chips or other chips or crackers

Yield: approximately 1 quart (8 cups)

Guacamole notes for success:

• How to select an avocado:
o A ripe avocado should be barely soft to the touch. The outer

color may vary, some being black/brown, and others a dark

green
o An avocado that’s not yet ripe will be quite hard, and mostly

green. It could take 3-5 days to ripen. To help speed up the ripening, place the avocados in a brown paper bag on your counter, and check them each day for ripeness. If they get ripe before you want to use them, put them in the refrigerator for a day or two.

• To pit and peel the avocado:
• First remove the tiny stem-end on the small tip of the

avocado. You can remove this with your fingers. It’ll pull

right off
o With the avocado resting on its side, rest your hand, palm-

side down, on top of the avocado to keep it from rolling

around.
o With a chef’s knife, gently slice lengthwise through the skin

(the avocado’s, not yours) to the large, round pit, and rotate

the avocado until it’s sliced all the way around o Separate the 2 halves.

o Place the half, pit-side up, in the palm of your hand, with your hand wide-open. You don’t want your fingers wrapped around the avocado half

o GENTLY, let the knife blade, at the middle, drop onto the pit. You don’t have to give it any extra momentum. When it sticks a bit into the pit, give the knife a slight turn, and the pit will pop out. If the avocado is slightly under-ripe, it might take 2 tries to get out the pit, which might stick a bit to the fleshy green part.

  • If you use more, or fewer tomatoes, that will work well too. If you use more tomatoes, then you’ll have a higher yield of guacamole. This is helpful when unexpected guests arrive. But the guacamole might be a bit more “liquidy.”
  • This is one of the few recipes where garlic powder works just as well as fresh garlic
  • Taste the guacamole after you’ve put in one shake of the Tabasco. While this isn’t a super-spicy recipe, this might be enough Tabasco for you.
  • If you make the guacamole up to an hour ahead, store it in the refrigerator covered with plastic wrap. Make sure the plastic wrap is resting right on the surface of the guacamole, and not above it. This will help keep the guacamole from turning brown. o If it does start to turn brown, just skim off the brown top before serving.