Recipe by Nado2003
We have an avocado tree in our backyard, and my neighbor has a fabulous lime tree in hers and I had to do something with them. My husband loves Mexican food. I make "Guac" for him as an evening snack because he would just eat the whole thing before I even put it in the refrigerator.
Top Review by French Tart
I was looking for a recipe for Guacamole, and I thought I remembered seeing one by Nado recently! Voila! I have to admit to making this for TWO people and not one person, but it was the technique and ingredients I was after! I followed this recipe to the last dot, it was superb and SO easy! Some Guac recipes seem to have too many ingredients in them, this was simple and did not disguise the flavour of the avocados, which is the way we like it! Made and devoured already - I will upload some photos I took of this recipe a little later.........merci! FT:-) Edited to add photo on the 19th August - sorry my avocados don't look that green in the photo - the sunlight was very strong - did not effect the taste however!
- 1 avocado (ripe)
- 1 roma tomato (slightly under-riped)
- 1⁄4 cup onion (finely chopped, I use white onion)
- 1⁄2 lime, juice of (about 2 tablespoon)
- 1 dash sea salt
Directions See How It's Made
- Coarsely chop the tomato and drain.
- Half the avocado.
- Remove pit (hold the half of avocado with the pit in one hand, firmly but gently smack a chef's knife into the pit until the knife sinks about half inch into the middle of the pit, twist the knife and the pit back and forth to loosen the pit and remove).
- Score the flesh of the avocado with the tip of the knife.
- Scoope out the flesh with a spoon into a small bowl.
- Mash the avocado with a fork, leaving some chunks.
- Fold in tomato, onion, lime juice and salt.
- At this point, I usually watch my husband inhale the "guac" with some authentic chips from the local Mexican market.
- Note: If you are going to put the "guac" into the refrigerator, save the pit and put it in with the "guac" to help preserve the avocado.