On Sunday, we stashed some avocados in a brown paper bag along with a banana to quicken the ripening process. This isn’t quack science like this Bert and Ernie banana sketch, but based on fundamental laws of fruit ripening: ethylene gas. When our avocados do get nice and ripe, we will be making guacamole. There are probably 6.022×10^23* variations of guacamole, but below you’ll find our basic process:
* See what I did there? A chemistry / physics joke (Avogadro’s constant) which sounds like avocado!
0.5 to 1 Avocado per person
1/2 tsp Lime Juice, freshly squeezed.
Salsa / Tomato chunks (optional)
1 clove Garlic
dash of salt
Hot Pepper Flakes
Hot or Mild Peppers (Cayenne, etc) depending on your tolerance.
1 – Cut the avocados into large chunks and place into a bowl. Don’t mash them to smithereens yet.
2 – Add remaining ingredients, sans salt, and mix with the avocados. Smash some pieces into a mush.
3 – When there’s a good distribution of large avocado chunks and avocado puree, taste the concoction.
4 – Not spicy enough? Add some hot pepper flakes. Need that salty zing? and a dash of salt. Too much garlic? Add another avocado.
5 – Repeat steps 3 and 4 until all guacamole is gone. Then goto step 1 to create new bowl of guacamole.