"So I took a big chance, and gave a second glance, with an avocado that was ready to play. It wasn't me it was foolin', cos it knew what it was doing, when it told me how to gauc this way! Gauc this way! Talk this way! Gauc this way! Talk this way! Just give me chip!"
Yes, that was the guacamole version of Aerosmith's "Walk This Way." Clearly I can talk the talk, and guac the guac. ;)
3 medium avocados, flesh scooped, pitted & mashed
1 lime, juiced
1 tsp Kosher salt
1/2 red onion, diced
1 clove garlic, minced
1 tomato, seeded and diced
1-2 Tbsp cilantro, minced
1 jalapeno or serrano chile, seeded and diced *optional
Want to know the best way to get the flesh out of an avocado? Start by taking your knife straight through it as if you're going to cut it in half, and then just turn the avocado so that you're slicing the whole way around. Twist each half apart and you'll be left with what you see in the photo above. Then whack your knife into the pit and pull it out. Next with your knife, slice three rows down and three rows across through the flesh on each half, and then grab the skin and essentially flip the avocado halves inside out. The chunks you cut should easily come right out, and it'll save a lot of messing scooping.
In a medium bowl, combine your mashed avocado with all of the ingredients and stir to fully blend. Adjust salt or lime juice, if necessary. Serve immediately or really allow the flavors of meld and refrigerate for about 1 hour. Serve it up the classic way with corn tortilla chips, use it as a topping for burgers and sandwiches, or see our favorite Potato Skins recipe and omit the traditional stuffings and throw in some guacamole or use it along with the bacon and cheese, for a fresh take on a game day classic!
Game on and gauc on!