Restaurant Style
Guacamole
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This restaurant-style guacamole is our go-to recipe. It’s packed full of onion and tomato with the perfect hint of lime! ... All you need is a good ripe avocado, a lime, half an onion, and some salt, pepper. It really is that easy. There are other things you can add, some do jalapeno's, cilantro, red onion, garlic, it's really up to you and what you like. This recipe can be easily doubled (or tripled if you are feeding a large group.)
You Will Need
1 Lg Avocado
1/2 small Onion (diced)
1/2 small Tomato (diced)
1 Lime
1/2 tsp pepper
1/2 tsp salt
You Can Also Add
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paprika, cayenne pepper, balsamic vinegar, or lemon juice, basil etc to spice it up add 1/2 tsp red pepper flakes.
Directions
1, First, you will need to peel and DE-seed your avocado (mash with a fork)
2. Dice onion and tomato
3. Add the juice of 1 lime
4. Add salt add pepper
Enjoy~
How To Cut An Avocado
To slice open an avocado, cut it in half lengthwise with a sharp chef's knife and twist apart.
One side will have the pit. To remove it, you can carefully tap your chef’s knife against the pit
and twist to remove it, you can also cut the avocado into quarters and remove the pit with
your fingertips or you can use a small to medium spoon.
How To Store Guacamole
Guacamole is best eaten right after it's made. Avocados start to oxidize and turn brown once they've
been cut. The acid in the lime juice you add to guacamole can help slow down that process. And if
you store the guacamole properly, you can easily make it a few hours ahead
Keeping guacamole green is the secret, make sure air doesn't touch it! Transfer it to a container, cover
with plastic wrap, and press down on the plastic wrap, squeeze out any air. Make sure any exposed
surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning
to a minimum. You can store the guacamole in the fridge (doing this) for up to three days.
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Can you Freeze Guacamole
You can freeze guacamole, as long as you make a basic mixture of it, then add other ingredients
such as tomatoes or onions once you want to use it. This is great recipe for saving time, waste
and money. You can use a large meatball scoop and flash freeze the balls (then add them to air
tight containers or zip lock bags) Easy to pop out when you need them for dinner, a few hours
before, and add the tomato's and onions when thawed.
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How To Pick Perfectly Ripe Avocados
The trick to making perfect guacamole is using avocados that are "just about" ripe," If you choose an avocado that is not ripe enough the avocado will be hard and flavorless. Too ripe and the taste will be off. Check ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste first before using.
