The key ingredients are avocado, garlic, lemon juice, green onions, and a dash of tabasco sauce. I make guacamole without any tomato or peppers because I try not to eat nightshade plants (arthritis issue, another story…).
This time of year my Fuerte avocados have the perfect oil count for this and a silky smooth butter-like texture.
- 2 ripe avocados
- 1 medium lemon
- 1 clove garlic
- 1 scallion or green onion
- dash of tabasco sauce (to taste)
- dash of salt (to taste)
Juice the lemon and remove any seeds. Put in a bowl. I use a medium home grown Eureka lemon for every two avocados. Lemon juice keeps the guacamole green. Traditional recipes call for lime juice which is fine too.
Crush the garlic clove over the juice. Scrape the bits of garlic off the crusher into the juice. Let sit for 5 or 10 minutes.
Quarter the avocados and discard the pit. First halve them by cutting the long way around until you get back to the beginning. Separate the halves and halve them again the long way. Click here for some online instructions for halving and peeling avocados.
Quartering makes it easier to peel off the skin. Use a fork to mash each peeled avocado quarter into the lemon juice.
Add the chopped up green onion. I actually use scissors and cut down the center and then cut off little bits.
Add a dash of tabasco sauce and a dash of salt. Stir together. Taste. Add more tabasco if you wish it.
Put into a tupperware container and refrigerate. Lick the bowl!