Ingredients
- 4 RIPE AVOCADOS (SAVE PITS FOR STORAGE TO PREVENT BROWNING)
- 1 CUP RED ONION, MINCED (ABOUT ONE MEDIUM ONION)
- 2 TABLESPOONS FRESH SQUEEZED LIME JUICE
- 2 TEASPOONS SEA SALT
- 1/8 TEASPOON FRESHLY GROUND BLACK PEPPER, OR TO TASTE
- 1 RIPE TOMATO, SEEDS AND PULP REMOVED REMOVED (MIX INTO GUACAMOLE IF SERVING IMMEDIATELY, OTHERWISE, STORE IN A AIR TIGHT CONTAINER AND MIX INTO GUACAMOLE RIGHT BEFORE SERVING.)
Preparation
Step 1
USING A KNIFE, CUT AVOCADOS IN HALF AND REMOVE PITS. USING SPOON, SCOOP OUT GREEN FLESH INTO MEDIUM SIZED NON-REACTIVE BOWL. (SAVE PIT TO PUT IN DIP TO PREVENT BROWNING)
ADD CHOPPED ONION, LIME JUICE, SALT, AND PEPPER. MIX WITH A SPATULA UNTIL WELL COMBINED.
USING A CLEAN SPOON, TASTE THE GUACAMOLE AND ADD MORE LIME JUICE, SALT OR PEPPER TO TASTE (1/4 TO 1/2 TEASPOON AT A TIME)
HOW TO PREVENT BROWN GUACAMOLE:
OXYGEN AND TOMATOES REACTS WITH AVOCADOS TO TURN THEM A DARK, DISCOLORED BROWN.
TEAR OFF A SMALL SHEET OF PLASTIC WRAP AND PLACE DIRECTLY ON TOP OF GUACAMOLE. PUSH OUT AIR POCKETS OR BUBBLES SO GUACAMOLE IS DIRECTLY IN CONTACT WITH THE PLASTIC WRAP. COVER WITH ANOTHER PLASTIC OVER BOWL OR USE A LID.
KIM SAID TO STORE PIT BACK IN GUACAMOLE TO PREVENT BROWNING.