Things You'll Need:
- Avocados
- Pico de Gallo
- Lime
- 1 large mixing bowl
- Fork, knife, and spoon
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Step 1
Pico de Gallo Salsa - Cheap, Quick, and EasyUse only the freshest ingredients for the best guacamole. Try to prepare your pico the same day you make your guacamole. If you don't know how to make Pico de Gallo - check out my article "How to Make Pico de Gallo Salsa - Cheap, Quick, and Easy".
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Step 2
Avacado - the meat of the guacamoleBegin by cutting an avocado in half. If you have never attempted - there's a trick to it. The large pit in the middle will prevent you from simply cutting it in half, and could cause an injury to those who try - as the knife could easily slip off the slick sides of the pit. Instead - hold the avocado in your palm and cut into it down the center line where the fruit is the longest. Now simply hold the knife still and rotate the avocado so that the blade cuts all the way around the pit and ends up where you began your cut.
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Step 3
Now use a spoon - at least a Tablespoon if not a serving spoon - and use the curved edge of the spoon to separate the meat of the avocado from the skin. Place the meat into the large mixing bowl. Repeat for as many avocados as you need.
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Step 4
Using an ordinary kitchen fork, smash the avocados into a chunky past. Don't use a blender - there should be decent sized chunks in a good quacamole.
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Step 5
Now just spoon in the Pico de Gallo, and mix it all up together. Continue adding pico until you are satisfied with both the taste and the color.
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Step 6
Squeeze in 1/2 of a lime (no seeds) and stir in the lime juice - this will act as an organic preservative and slow the browning process. To further preserve your guacamole's green color - gently pound the mixing bowl onto the counter to release any air pockets or bubbles. Then use plastic wrap to cover the entire surface of the guacamole. Don't just cover the bowl, press the wrap onto the guacamole and down into the edges of the bowl. Any guacamole that is left exposed to air will go brown very quickly.
