So... I make a lot of guacamole. Recently at a few parties, people have raved. I figured I would throw my recipe into the ring with all of the others.
Several ripe avocados (not too firm or soft)
White or red onion (your preference, I used white)
Fresh tomatoes (not canned!)
Lime juice (I get lazy here and use bottled)
Pretty much every single one of these ingredients can be added to taste. I choose to go about 2:1:1 on my avocado:onion:tomato ratio.
First, chop up your cados, onions and tomats. There is a bit of an art to getting the flesh out of the avocado, and if you haven't mastered it, here are my tips:
-Slice the fruit (veg? who knows) in 1/2 long ways, and twist the 2 halves apart
-(this gets a bit dangerous and you can probably use a spoon, but I...) jab a knife into the pit and twist it a bit to loosen and pull it out
-Use a knife to score the flesh still inside the rind (peel? shell?) both long and cross ways so you have a grid
-Use a spoon to scoop out your lovely avocado cubes!
Mix up your chopped ingredients in your serving bowl. I try not to make it too uniform, I like the chunks. Add the salt and lime juice slowly, tasting and stiring to see how much you like. That's it!
I suggest making quite a bit more than you think people will eat, because it goes fast. But it also doesn't store well, and gets brown pretty quick, so you may have to eat the leftovers the same day (oh no!) if the browning scares you.
I didn't make this for Memorial Day, but the weekend before. We made steak skewers marinated in wine, which were delicious (though the wine seemed superfluous, couldn't tell they were marinated once cooked). Won't bother with a recipe because that was all there was to it! So pretty!
Hope you had a great weekend!