One reason I prefer cooking over baking is you don’t have to measure. Everything is according to taste, not according to science. So, that is why you don’t see exact teaspoons or tablespoons below. If you like stronger onion or garlic flavor, add more. I tend to go a little heavier on the lime and the Worcestershire sauce. I like it less spicy, more robust.
I don’t bother peeling the avocadoes – I cut them in half, pull out the pit, then squeeze the “meat” out of each half. It can be a little messy on the fingers but it’s fast. If you want really smooth guacamole, you can go ahead and mash the avocadoes now. I like mine a little chunky, so I add all the other ingredients before mixing.
Chop the onions, the garlic and the tomato. I prefer the flavor of red pepper, but in this case the store was out so I used green. I cut them a little larger than the other ingredients so I can pull them out of my serving since I don’t care to actually eat them. In the photo below, you will find (bottom) garlic, (9 o’clock) onion, tomato on top and green pepper to the right.
Now mix everything together with a spatula or your tool of choice. Add the Worcestershire Sauce, salt, pepper and lime juice to taste.
Mix thoroughly. It is best to let the guacamole sit overnight for the most flavor. But, if you don’t want to wait, there’s no reason you can’t serve it now.
One of the best things about making guacamole is the clean-up is a breeze. All I used was 1 knife, 1 cutting board, 1 bowl and 1 spatula.
Enjoy your guacamole either plain or with black olives, sour cream, salsa or whatever else you like, and Happy Cinco de Mayo!
K. S. Brooks is a published author, photographer and Guest Blogger for CeliacChicks.com. © 2009