Did you know that avocado pits don’t really help keep your guac green? That is true. It’s a matter of science and it’s really just a myth. Check out the related blog post and read up on the science if you’re skeptical.
Either way, you’ll love this guacamole and your friends will too. Prepare margaritas and quesadillas and party!
- 5 whole Avocados, chopped
- 4 cloves minced garlic
- 1 cup Yellow onion, chopped
- 2 Roma tomatoes, chopped
- 2 Jalepeños (finely chopped)
- 2 Limes, Juice
- 2 tablespoons Cilantro, chopped (optional)
- Salt and pepper to taste
Halve the avocado vertically (slice around the pit, not across) and twist to separate. Strike the core with the edge of a large knife and twist to remove it. Remove the core from the knife with a towel and throw it in the trash. Scoop out the flesh of the avocado with a large spoon, cut it into slightly large pieces and place it in a large bowl. I like to use that old 4 blade chopper, but if you don’t have one, just use a knife. They will break down as you stir, so start a little bigger.
Immediately add the lime juice followed by all the other ingredients. Mix gently with a large spoon. I don’t recommend a fork, mortar and pestle and especially not a food processor. Be careful not to stir too much. It’s really nice when it still has some texture and it’s not just porridge.