The word “guacamole”, and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).
Use ripe Hass Avocados
The trick to making perfect guacamole is using ripe avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the taste will be off.
Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
* Hass Avocados
* Green Chillies
* Lemon juice
* Salt and Black Pepper
* Corn Chips
How to Make Guacamole
Guacamole is easy to make once you have all of your ingredients ready to go!
Cut avocados in half lengthwise. Remove the pits from the avocados. Squeeze the avocado flesh into a medium bowl or scoop the flesh out with a spoon and discard the skins. Keep the seed !
Add the onion, green chillies, and lime juice. Mash with a fork, until desired consistency is reached. I like a slightly chunky guacamole, but if you want a smooth texture, mash awaay! Season with salt and pepper. Taste and adjust seasonings, if necessary.
Serve with Corn Chips.
The hardest part about working with avocados is how fast they turn brown! If you aren’t careful you’ll have brown avocados and guac within a couple hours. I’ve got a couple little tricks to lengthen the life of your guac, though!
Tip : Putting an avocado pit in the guacamole keeps it from turning brown.