The best way to eat avacados is to make them into Guacamole.
Get some nice ripe avacados for this recipe. Look for the Hass Avacado to have a slightly dark green to black color and it should be slightly soft to the touch. Don’t get avacados that are too dark or too soft because it could be over ripe. If your market doesn’t have any ripe avacados, simply bring them home and place them in a brown paper bag with an apple. After a day or two they will ripen.
You see a lot of Chefs on television slicing the avacado open, then holding the side with the pit in their hand and then whacking their large kitchen knife into the pit to remove it. Honestly that is dangerous and if your avacado is ripe, the pit will just scoop right out.
Some people believe that placing the pit into the finished Guacamole will prevent it from browning but that simply is not true. Incorporating Lime juice doesn’t just add flavor, it also helps to prevent browning. Your best bet however is to make the proper amount of Guacamole and use it the same day. Fresh Guacamole only lasts for 2 days at the most before it starts to brown. It is so good and good for you, I am guessing you won’t have any leftovers to worry about anyway!
- 4 Ripe Avacados
- 1 Lime
- 1/2 Teaspoon Salt
- 1/2 Cup Red Onion, diced
- 1 Jalapeno, diced with seeds
- 1/2 Cup Cilantro, loosely packed
- 3 Heaping Teaspoons Pimentos
- 1 Tablespoon Minced Garlic
1. Scoop the Avacado out of the skins and place in a large bowl. Mash them with a potato masher.
2. Next add in the Red Onion, Jalapeno, Pimentos, Garlic, Salt and Juice from the Lime.
3. Now you can mash in the Cilantro.
4. Give everything a good stir.
5. Cover the Guacamole tightly and refrigerate for about 20-30 minutes prior to serving.
Recipe by: Hot Dish Homemaker