Ingredients
Units
Scale
- 5 avocados
- 1/2 Vidalia onion
- 1 Jalapeno
- 2 Roma tomatoes
- 1 medium orange juiced
- 3 limes juiced
- 1/2 cup of cilantro
- Salt & Pepper
- 2 or 3 green onions for garnish
Instructions
- As with many recipes and especially with making fresh guacamole, start by getting all of the above ingredients out and together.
- First, chop into a small chop with a “Valdial Chopper” (or by hand) the onion, jalapeno, green onions, and Roma tomatoes and set aside. (Same a small amount of the onion, jalapeno, and cilantro for garnish)
- Juice the limes and the orange and set aside.
- As avocados will brown quickly have the juices ready as you start to remove the avocados from the shell. Take your time a be slow in order to not get cut during this process.
- Slice around the whole seed that is inside each avocado and with a twist separate both sides.
- With the knife gently cut into the seed to lift it out, and knock the seed against a bowl or the side of the sink to loosen it off the knife. With a spoon scoop out the flesh of the avocado and put it in a large bowl.
- As each avocado is open and the flesh is put in the mixing bowl cover it with the juice to keep the avocado from turning brown.
- Take a fork and start mashing up the avocado. When you have the avocado to the texture you desire, add all the chopped ingredients as well as all of the juice. Reserve some of the onion, jalapeno, and cilantro for garnish.
- Add salt and pepper to taste.
- Mix well, and garnish with the onion, jalapeno, cilantro, and green onion on top.
Notes
- Serve with chips, pita bread, nan bread, or chopped vegetables.
- Prep Time: 30 minutes
- Category: appetizer
- Cuisine: Mexican
