Preparing avocados can be tricky. What works best for me is using a sharp knife to halve them and remove the pit with a spoon. Placing the pit back into the prepared guacamole until serving can prevent browning.
I like my guacamole chunky, but for smooth guacamole, use a fork to mash the avocado to the desired texture. This part is up to you – it will be delicious either way!
Ingredients
4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice
8 dashes Tabasco sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon Morton’s Coarse Kosher Salt
1 teaspoon McCormick Pure Ground Black Pepper
1 medium tomato, seeded, and small-diced
Instructions:
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Slice through the avocados in the bowl, using a sharp knife, until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
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Quick Tip: To increase the heat, add some finely chopped, fresh jalapeño.
Thanks to the ever fabulous Ina Garten for this favorite recipe!
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