You should never cook an avocado, as it changes its flavor from nutty to bitter. Instead, you can cook with avocado. You can add avocado to dishes after they have been removed from heat or use them uncooked for things like dips. Once you know how to separate the meat of the avocado from the skin, using them in recipes will be a breeze.
Things You'll Need
- Paring knife
- Large knife
- Clean dish towel
- 3 avocados
- Hand-held juicer
- Cayenne pepper
- Medium bowl
- 1 to 2 plum tomatoes
- Potato masher (optional)
Cutting and Peeling Avocados
Choose an avocado that feels heavy for its size. It should also give a little to pressure from your fingers without allowing your fingers to leave a dent. Pull the stem from the pointed end of the avocado, if the avocado is green and the stem comes off easily, then it is ripe. If it is brown and the stem comes off easily, then it is over-ripe.
Cut the avocado in half lengthwise and remove the pit.
Cover your palm with a clean dish towel and place the avocado in this hand, with the inside of the avocado facing up. Cut the avocado with a paring knife like a grid. Scoop out the flesh of the avocado with a spoon. This will give you cubes.
Cut the top and the bottom off of the avocado halves. Cut each half in half. Cut each quarter in two. Peel away the skin of the avocado. This will give you avocado wedges.
Mash with a potato masher if you need mashed avocado.
Peel and cube three avocados. Mash up the cubed avocados with a fork or potato masher in a medium bowl.
Add the juice from one lime and 1 tsp. salt. Mash it into the mashed avocados with a fork.
Dice a small onion and add it to the mixture.
Add 1 tbsp. minced garlic.
Add one or two diced plum tomatoes, depending on your preference. Stir--don't mash--them into the guacamole to add some chunky texture to the dip.
Add 3 tbsp. chopped cilantro and a pinch of cayenne pepper.
Refrigerate the mixture for at least 1 hour if you prefer the dip cold. Otherwise, it can be served immediately.
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