Disappearing Guacamole

Everyone in my house loves avocados. So its no surprise that guacamole disappears fast. Good guac always starts with nice ripe avocados. How do you know they're ripe? The squeeze test is always a guaranteed tell. Ripe avocados will be firm, but should have a little give when squeezed. If there is too much give...they are too ripe and will not be very appetizing. Don't go by color. Most ripe avocados will have a darker skin color, but this is not always the case, so trust in the squeeze test. 

When you cut into one, the fruit should be a nice pale yellowish-green color. Over-ripe avocados tend to have bits of brown dots or "vines" throughout and will not taste very good.

As soon as you cut into one, you want to make sure to sprinkle lime or lemon juice over the fruit to prevent browning. A quick and easy way to get your avocado out of the skin is to take a small paring knife and make criss cross lines across the fruit. Then just scoop it out with a spoon in a circular motion, staying close to the skin.

Guacamole
-3 large Hass Avocados 
-juice of 1 lemon or lime (about 1/8 c.)
-1/2 sm red or white onion diced fine
-1/4 c plain whipped cream cheese
-1 sm tomato chopped
-1/2 sm jalapeno diced very fine
-S&P to taste
-cilantro, chopped (optional)


-Mash avocados with a potato masher. Add in lemon juice, onion, cream cheese, tomato, and jalapeno. Stir until well incorporated. Add salt and pepper to taste. Garnish with cilantro.

For entertaining and parties, save the skin as a vessel for your guacamole. ENJOY!