You know what I love?  A great Guacamole.

It wasn’t always such a sweet relationship between us two.  In fact, the beginning was a rocky road for us.  I was that girl who would go to a Mexican Restaurant and place my order (usually a Chimichanga) and say, “Oh, and hold the Guacamole.”  I totally, noticed the waiter’s eye roll too.

Mostly, I didn’t give it a chance, but I also think I just had some bad versions.  It wasn’t until my Sister-In-Law, Amie and her husband, Corey made a batch a few years back, that my thoughts went from, “No, thanks. I will pass.” To, “Holy, Guacamole, where have you been my whole life?”

Start by rounding up your ingredients, ya know… wrangle them in.

As, you can tell.  It is a pretty shady I mean sparse bunch. Start with the Avocados… the scarey Avocados.  I say that because I think it is an intimidating fruit. Yes, it is a fruit people.  I think they are avoided because many don’t know how to cut, chop or handle them. Kind of like Avocado’s scarey right-hand man… the Mango!

Before you begin make sure the Avocado is ripe.  I cannot stress this enough.  It must be ripe. To tell if it is ripe, look for the “Ripe” sticker on the Avocado placed by a diligent Produce employee.  Just kidding!  Give the Avocado a gentle squeeze.  The skin should give a bit. If it doesn’t then it is not quite there. Leave it on the counter a few days to soften up. Here are some more tips.

While it can be intimidating, cutting, chopping and dicing an Avocado is pretty easy.  First, start by cutting it in half.  You won’t be able to go through because of the pit, but continue to cut around. Then twist slightly to separate the halves.

Take your knife and strike the pit so that the blade sticks. Hold the Avocado and twist the knife to loosen and remove the pit. For Guacamole, I use my knife to make length wise and width wise slices (Are they words? Not sure, but you get what I am saying).

Then using a spoon, scoop out the Avocado into a bowl.  Don’t forget to scoop out any pulp that remains on the skin.

Using the backside of your spoon, smash up the avocado.  I like mine chunky.  Add in your chopped tomato, diced red onion, the juice of half of a lime and add Garlic Salt, Pepper and Sea Salt (this makes it! Love the course salt) to taste.  Give it a stir and serve.  It is that easy!

HOLY GUACAMOLE:

Serves 4-6

• 2 Avocados
• 1 Heirloom Tomato – Chopped
• 1/2 Red Onion – Diced
• 1/2 the Juice of Lime
• Garlic Salt, Pepper & Sea Salt – To Taste

Diced Avocados and smash in a bowl.  Add chopped tomato, diced red onion, the juice of 1/2 of a lime and give it a good stir. Season with garlic salt, pepper and sea salt to taste.