How to Safely Work with Avocado and Make Guacamole

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.

Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 2 servings
Prep for Guacamole - How to Safely Work with Avocados

Mise En Place

  • 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
  1. 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
  2. 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!
  3. Preparation time: 5 minute(s)
  4. Cooking time:
  5. Diet type: Vegetarian
  6. Number of servings (yield): 6
  7. Culinary tradition: Mexican
The amount of spice in this is minimal and should not bother you if you don't like spicy foods. However, if you really don't want any spiciness at all, then use a little paprika and salt instead of the Boswell Seasoned Salt and omit the Habanero sauce altogether.

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.
Nutrition Information
Serving size: 1/2 cup Calories: 174 Fat: 15 g Saturated fat: 2 g Unsaturated fat: 2 g Carbohydrates: 12 g Sugar: 3 g Sodium: 142 mg Fiber: 5 g Protein: 3 g Cholesterol: 0


How to Safely Work with Avocado and Make Guacamole

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

3 Responses to How to Safely Work with Avocado and Make Guacamole

  1. Zirah says:

    Thank you for posting this. I’ve been cutting avocadoes wrong all along. This is SOOOO much simpler.

  2. Judy says:

    Love, love, love that guacamole recipe. I didn’t know about not putting in lemon, and I have to say, I liked it a LOT better without the lemon I usually put in. Perfect!

  3. Ginger says:

    So, when are you doing a video on cutting onions? They always make me cry!

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