Spicy Guacamole

A common Mexican dip used to serve with typically with chips or Mexican dishes.

Avocado selection is the most important part in making guacamole. If you are buying avocado for the first time key things to remember:

A dark almost black color avocado is ready to eat while the ones with dark green will need 3-5 days to ripen.

Place the avocado in your hand try gently squeezing it, if it doesn’t squish easily then it’s ready to eat.

If you want to ripen the avocado faster place them in a paper bag or wrap them in newspaper, this will accelerate the ripening process.

Ingredients:

Avocado

Onion (red onions for the spicy flavor)

Serano chilli’s

Lime

Cilantro

Salt

Method:

1.      In a bowl chop the red onions, serano chili’s, cilantro to a fine size and keep aside

2.      Cut the riped avocado’s into halves, using a spoon scope remove the pit (seed) and then start scooping the avocado in another bowl.

3.      Mash the avocado’s with a spoon, it should form a consistent paste

4.      Add the red onions, Serrano chili’s and cilantro to the mix

5.      Squeeze some lemon juice and add salt based on the taste. (Avocado has a bland taste so make sure the spices are added in the right proportion)

Wrap the bowl with a cling wrap and refrigerate the guacamole before serving, it taste’s the best when refrigerated.

Tips:

o   Avoid making guacamole way ahead of time, since oxygen is the enemy and it will cause it turn black.

o   Always seal the guacamole tightly.

o   Buy firm avocado’s if planning to use it later