Guacamole From Avocados
A creamy, crunchy delight to enjoy on a chip, a taco or a salad.
Equipment
- 1 cutting board
- 1 sharp knife
- 1 small spoon to remove jalapeno seeds
- 2 food service gloves to avoid jalapeño juice
- 1 large bowl
- 1 storage container or multiples if you're sharing
- 1 paring knife to core tomatoes
- 1 medium pot or kettle scalding water for tomatoes
Ingredients
- 10 avocado
- 3 large tomato
- 1 large red onion
- 3-6 jalapeno
- 2 lime
- salt and pepper
Instructions
Tomatoes
- Boil enough water to cover all tomatoes.
- Drop tomatoes into water or gently pour the hot water over tomatoes in a large bowl. Let the tomatoes soak for 30-60 seconds.
- Carefully remove a tomato from the water. Peel the skin off. Use a paring knife to remove the stem core. Peel and core all tomatoes.
Onion
- Dice a red onion very finely. Use a sharp knife and caution while chopping.
Jalapeno
- While wearing food service gloves, cut both ends off the jalapeño and slice it in half long ways.
- Remove all seeds and veins from the pepper.
- Chop finely.
Avocado
- Carefully slide a knife into the avocado, stopping against the seed. Rotate the avocado so the knife slices teh avocado in half around the seed. Twist the halves apart.
- Tap the edge of the knife into the seed and twist. The seed should pop out easily. discard the seed.
- Use your favorite method to remove avocado and chop into chunks.
Limes
- Roll a lime on the counter between the palm of your hand and the counter to release the juices.
- Slice the lime in half.
- Squeeze the lime juice over all of the ingredients. use a strainer or your hand to catch the seeds.
Season and Stir
- Add salt and pepper to taste and stir everything together.