Guacamole

While originally from Mexico, Guacamole is an avocado side dish that has become very popular throughout the rest of the world due to its ability to complement an array of dishes.

 

The most important step in making Guacamole is to begin with ripe avocados. Avocados should give a little when pressed on the outside to show the avocado is ripe. A secret to finding great avocados is to look under the stem to decide the color of the creamy flesh within. We prefer to use the Hass Avocado for our Guacamole, but it is purely a matter of personal preference. Here's how we make ours at Iguana Isle for our Fish Tacos, and sometimes just to eat with fresh tortilla chips.

  

 

Ingredients: 

 

1/2 Medium White Onion, Diced

 

1 Beefsteak Tomato, Seeds Removed( Petals), Diced

 

2 Jalapenos, Seeds & Stem Removed, Minced

 

5 avocados, Seed Removed, Diced

 

1 1/2 teaspoon Santa Catalina Guacamole Seasoning 

 

1 Lime, Juiced

 

1/2 bunch Fresh Cilantro

 

Steps:

1. Split Avocados, and remove pits then slice several times( perhaps use a butter knife to keep fingers during this step) horizontally, and then vertically across the light green flesh to create a grid pattern. Gently scoop green flesh from the skin into a large non-reactive bowl.
2. Squeeze fresh lime juice over Avocado, and throw away remaining lime. 
3. Add remaining ingredients, and gently fold to incorporate evenly as you want to protect the texture of the Guacamole. 
4. Serve Immediately.