Guacamole

This guacamole is a great dip for chips. It also works great as a condiment for beef tacos, fish tacos and enchiladas.


Ingredients
2 avocados
1 small onion, finely diced
1 garlic clove, minced
1 lime, juiced
Salt and pepper to taste.
1 tomato, chopped







Directions
Cut the avocado in half lengthwise. The best way of doing this is with a pairing knife. Cut into the top of the avocado and cut down till you hit the stone. Using the knife, guide the blade around the stone, cutting through the opposite side you originally cut on.

Take the avacado in the palm of your hand and twist the top half with your other hand counter clockwise. It should come off easily.

Cut a small wedge into the stone and dig your knife in. Be very careful doing this, because the stone is very slippery with avacado flesh. I have cut myself doing this and it hurts.

When the knife is is place, twist the knife counter clockwise while firmly holding the avacado. The stone should come out.

With a pairing knife, make incisions into the avocado length and width wise.
















Take a spoon and nudge it in between the flesh and the skin. Scoop out the flesh, it should fall off in cubes.

Add to a bowl. With a large pestle, mash the avocado.

Add the remaining ingredients except the tomato. Adjust the lime juice and salt to fit your preference.

Lastly, add the tomato and give it a gentle stir.

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