Did you now that Americans eat 7 pounds of avocados on average per year? And that this stat is up from 1 pound back in 1989? I believe it….and I also fully understand that if 7 pounds is the average, I must be eating a whole lot more. 7 pounds a month? All things are possible.
And I wonder how many of those avocados are eaten in the form of guacamole (I imagine in the past few years avocado toast is the second most common avocado vehicle….and then maybe smoothies? Worth investigating, one of these days, when my burning questions about avocados supersede everything else I have to do).
Prep time: 20 Min Serves: 4
2 medium ripe haas avocados
1/4 jalapeno peppers
1 medium garlic clove
1 tsp coarse sea salt
1/2 tsp fresh ground pepper
1/2 fresh lime
2 sprig(s) fresh cilantro
1. Finely dice the garlic clove, shallot, and jalapeno. NOTE: You can increase or decrease the amount of heat by adding or reducing the amount of jalapeno.
2. Place the three ingredients in a mortar and pestle. Add coarse salt and crush until a pulp. You will see the juices of the pepper, shallot, and garlic come out. Set aside.
3. Dice the tomatoes. If using a juicy type of tomato (like on the vine or plum) remove some of the seeds and pulp to prevent the guacamole from becoming too watery. Place diced tomatoes in a bowl.
4. Divide the avocados in half. Remove the pit and scoop out the pulp with a spoon and place in a bowl. Move quickly to the next step to prevent browning. TIP: To easily remove the pit, give it a whack with the sharp end of a large knife and twist. It will pop right out!
5. Squeeze the lime over the avocados. It’s OK to get a small amount of lime pulp in there.
6. Add the crushed mixture and freshly cracked pepper.
7. Roll the cilantro up and cut with kitchen shears. Stems and all. Sprinkle over the guacamole.
8. Take a fork or potato masher and give it a quick mash to mix everything together. Taste and add more salt, pepper, and/or lime juice to taste.
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