Rather than peeling the avo, I cut down to the seed starting at one end and continuing all around. The halves can then be separated.
After the seed is removed the flesh can be scored and scooped out with a spoon. The small bits of avo then can be easily mashed in the bowl.
Salsa rather than chopped tomato, and Lemon Pepper rather than lemon juice can be substituted. Add a few drops of hot sauce.
Be sure to use Haas Avos.
3 ripe avocados – not squishy, not hard enough to hammer nails with, soft and ripe
1/8 cup diced red onion
1/2 diced fresh jalapeño pepper
Salt and pepper to taste
Halve the avocados, and use the back side of a fork to smash it against the inside of the peel, and scoop out as you go. Add the jalapeño, onion, salt, pepper and juice of the 1/2 lime. Mix it up and you are in business.
The key is getting ripe avocados. If they’re hard, leave them out a day or two.
If you need fruit ripened in a hurry, throw them in a paper bag with one apple.
And keep apples away from any bulb vegetable or any bulb flower you’re trying to cool in the fridge for fall/winter planting. It tends to make them sprout early.
Some of you are working too hard. Slice avocado to the seed all the way around vertically. Remove seed. Cup skin side to your palm,big end toward your fingers. Place rim of water glass at skin and meat juncture and push down allowing glass rim to follow the inside of the skin.
It takes way less time to do than describe and gets all the meat at one time.
Stir in Dave’s Total Insanity hot sauce until nobody else in your household can stand it. Then grab a bag of chips and a cerveza, and your PERSONAL big-ass bowl of guacamole, and check out the game on TV.
They can eat queso dip. Ingrates.
(this only works until your teenager starts eating hotter food than you can stand… then you’re stuck with the farging queso!)