I love Guacamole, I put that S#%$ on everything!
Number of Servings: lots about 10 cups
Prep Time: 90 Minutes
Cook Time: 3 Hours
INGREDIENTS:
- 12 Avacados very ripe
- 4 large Tomatoes
- 1 large red onion
- Juice of 6 lemons
- 1 bunch of cilantro
- about 5 jalapenos
- salt to taste
DIRECTIONS:
NOTES:
* 1 I like to use tomatoes with very little seeds and pulp, if there is alot of seeds and pulp in your tomatoes discard this and just use the meaty part, you might have to increase the amount of tomatoes.
2 I use all of the jalapeno (seeds and pigment) because your adding a bit at a time so you can control the amount of heat if you just use the pepper itself you might be running out for more peppers when it is not hot enough!
3 Avacados need to be in a plastic or glass bowl otherwise they will react with the steel and start to turn brown. VERY IMPORTANT The little peice on the top of the avacado where the stem joins the avacado is hard as a rock and must be removed, if it accidently gets into your guac and someone bites into it they will be loosing a tooth, look at picture no 2. I just cut the surface of the avacado length ways and then turn the avacado till sliced all the way around, then i tap the core with the blade of the knife and twist and it pops right out, to get if off the blade i tap it on the corner of the sink easy!
4 I mash the avacodos till smooth finding all the lighter, harder parts of the avacado. I get the chunky texture from the onions and tomatoes
note I used the “cook time” field to show how long to put in fridge and let flavors blend.
TAGS: Appetizers, Fajitas, Hynes, Quesadillas