Categories: cheese balls, dips, salsa
Ingredients
- 2 ripe avocados
- 2 tsp. lime juice
- 2 Tbsp. cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 jalapeno, including seeds, finely chopped
- 1/4 tsp. kosher salt
Directions
- Choose the right avocado. it should feel squishy yet firm (like the palm of your hand.)
- Cut the avocados in half and remove the pits. Scoop the avocados and place in a medium bowl. Toss and coat with lime juice. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
- Fold in the remaining ingredients and mix well.
- Taste the guacamole (over and over) and adjust seasoning if necessary.
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For restaurant size batch here’s how the restaurant does it.
- Remove stems and stickers from 48 avocados. Cut avocados in half, remove pits and scrape out the good stuff.
- Mash avocados in a large mixing bowl. You don’t have to get it to the final consistency yet, but it’s easier if they’re at least partially mashed at this point.
- Add 2 1/2 cups cilantro, 2 1/2 cups chopped red onions, 1/2 cup finely chopped jalapeno, 1/2 cup lemon-lime juice and 3 Tbsp. salt. Continue mashing until smooth.
- To store the guacamole, place a layer of plastic wrap directly on the guacamole and squeeze the air out, then place another layer of plastic over container. This keeps the guacamole from turning brown. If the top turns brown, skim off the top layer before serving.