The hardest thing about guacamole is, picking the avocado that’s perfectly ripe.
You want one that’s firm and gives just a little bit when you press the skin (place it in the palm of your hand and gently squeeze without applying your fingertips, as this can cause bruising). The skin colour will be a dark forest green to deep midnight purple, bumpy and shiny. The whole thing should be firm (no soft spots). If it yields to firm gentle pressure you know it’s ripe and ready-to-eat. If it doesn’t yield to gentle pressure, it’s considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe.
Not everyone likes their guac made the same way or same seasoning so these are just guidelines. Flavour as you like & enjoy. Takes about 5 minutes to make this size of a batch.
Once you’ve cut the avocado in half (don’t try to cut through the pit/seed) scoop out the flesh with a spoon and put into a small mixing bowl or 2 or 3-cup measuring cup. You’ll need this to be big enough to add the rest of the ingredients.
- 1 avocado
- 1/2 tomato, diced
- 1 tbsp EVOO (extra virgin olive oil)
- 1/2 tsp minced garlic
- 1/4 tsp onion salt
- 1 tsp lime juice
- Salt & pepper to taste
- Makes about 1.5 cups guacamole