Here’s how to make Beth’s favorite guacamole.
2 Tbsp salsa
dash of salt
dash of ground pepper
dash of cayenne pepper
dash of onion powder
dash of garlic powder
2 Tbsp sour cream
This recipe has evolved over time. Beth likes guacamole to be creamier than I used to make it, so I started adding sour cream (the 100% natural kind – I make no guarantees how this would taste with the stuff that includes gelatin and fillers). If you have just made some fresh salsa using the recipe below, then use that. Otherwise, any store bought salsa is o.k.
Step 1 is to get the meat out of the avocado. I used to make a mess trying to peel the avocado first, then I learned an awesome trick by watching a Mexican waiter in southern California. Now I use this method all the time. Slice off about 1/4″ of the stem end of the avocado and toss it out. Then, slice the avocado all the way around lengthwise, down to the pit. This will leave you with two avocado halves that are just held together by the pit in the middle. Now, pull them apart. One half will stick to the pit and you can pull the pit out with your fingers or pry it out with a knife. This is the cool part: use a common tablespoon size serving spoon to scoop the avocado meat out. The curvature of the spoon should be very similar to the avocado, so you can get every last bit out without wasting any or making a mess.
Step 2 is to make the guacamole salad out of this fine avocado. Slice the avocado halves up into little chunks in a mixing bowl. Then, add all the other ingredients and mash them together with a fork. When things are mashed enough, you can start to stir to make sure the sour cream is distributed evenly.
If you aren’t going to eat it right away, chill the guacamole in the fridge. Throw the pit (sure hope you didn’t throw it away!) into the top to prevent the guacamole from turning brown. Enjoy with salty corn chips.