I see people doing silly, rather dangerous things with avocados and I thought it was high time I set the record straight. I want you to know how to safely work with avocado, and make really good guacamole. You might want to head on over and get my recipe for Boswell Seasoned Salt. Feel free to visit my YouTube channel and don’t forget to subscribe!
Don’t try to peel an avocado and then take the flesh off. The flesh can be slippery and yes, you can hurt yourself. By splitting it in half, you can either scoop out the fruit, or you can cut it, cube it, slice it, etc., while it’s in the shell and use a spoon to take it out. Don’t throw away the skin though. Take your knife and hit the seed to embed it, then twist and remove the seed. Use the used up shell to pluck the seed off the knife without getting your hand dirty or possibly cutting yourself. Be happy, eat avocados!
Please don’t put garlic, lettuce, lemon or God forbid, canned peas in guacamole. If you do, Moctezuma will come after you for sure.
- 1 Avocado, peeled and pitted
- 1/2 white onion, chopped
- 1 Roma tomato, chopped
- 1/2 head cilantro, chopped
- 1/4 tsp Boswell Seasoned Salt
- 3 drops El Yucateco Habanero Sauce
- Put the tomato, onion, peppers, and cilantro into a large shallow bowl. Add the avocados, then using a potato masher, mash all together. Season with the remaining ingredients, then mash with a pestle. Add the seasoned salt
- Serve immediately, or if you must wait, then put plastic wrap on the guacamole itself, and refrigerate until ready to use. Oxygen is your enemy!
- Preparation time: 5 minute(s)
- Cooking time:
- Diet type: Vegetarian
- Number of servings (yield): 6
- Culinary tradition: Mexican
To make guacamole for a crowd, just increase the ingredient amounts.
Please don't put garlic, lettuce, lemon or God forbid, canned peas in guacamole. If you do, Moctezuma will come after you for sure.