How to Make Guacamole

Ingredients:

1 Large Avocado

1/2 House Tomato | Chopped

1/4 White Onion | Chopped

(Optional) 1/2 Jalapeno | Chopped

Juice of 1 Lime

Cilantro | 2 Tablespoons Chopped

Garlic | 1 Clove Minced

Sea Salt | To Taste

Wash all the produce that is being used by thoroughly running and gently rubbing produce under cold water.

Dry off any excess water on produce with a clean kitchen towel or paper towel.
*Produce: Large Avocado, House Tomato, White Onion, Jalapeno, Lime, Cilantro, Garlic

Using a sharp straight-edged knife, slice through the avocado lengthwise until you feel the knife hit the pit. Then fully rotate the avocado, keeping the knife steady, to make a cut all around the pit.

Using your hands, twist the two halves apart.
*Safety Tip: Do this on a cutting board.

Using enough force, aim the knife at the pit of the avocado and whack into it.

Then twist the knife and pull out the pit.

*Safety Option: Remove the pit using a spoon, by inserting the utensil underneath the pit and lifting.

Use a spoon to loosen the skin all the way around, and scoop out the avocado.

Add the avocado to bowl/container and mash the avocado with a fork until it is fully mashed.

Using a sharp straight-edged knife, slice straight through the tomato lengthwise until the tomato is cut in half.

*Safety Tip: Do this on a cutting board.

Using a spoon, remove the tomato seeds by inserting the spoon and scooping out the seeds.

Arrange the tomatoes next to each other, or stacked on top of each other. Slice them into strips. Now slice the tomato into a same-size dice.
*Tip: To have very small dice of tomato, make the slices close together.

Add the chopped house tomato to bowl/container.

Using a sharp straight-edged knife, slice straight through the white onion lengthwise until the white onion is cut in half.

*Safety Tip: Do this on a cutting board.

Using a sharp straight-edged knife, slice straight through the white onion lengthwise, again until the half white onion is cut into a fourth.

*Safety Tip: Do this on a cutting board. Using your hands peel the top papery skin layers of the white onion.

*Tip: To have very small dice of white onion, make the slices close together.

Arrange the white onion next to each other, or stacked on top of each other. Slice it into strips. Now slice the white onion into a same-size dice.

Add chopped white onion to bowl/container.
*Taste Option: Add less or more white onion if needed.

Using a sharp straight-edged knife, slice 2 tablespoons worth of cilantro.

*Safety Tip: Do this on a cutting board.

Arrange the cilantro next to each other, or stacked on top of each other. Slice it into strips. Now slice the cilantro into a same-size dice.
*Tip: If you want a very small dice of cilantro, make the slices close together.

Add chopped cilantro to bowl/container.

Using a sharp straight-edged knife, chop off root end of the garlic, then crush garlic between the side of the knife and cutting board to loosen papery skin.

*Safety Tip: Do this on a cutting board. Using your hands peel the top papery skin layers of a clove of garlic.

*Tip: To mince garlic, make the slices close together.

Arrange the garlic next to each other, or stacked on top of each other. Slice it into strips. Now slice the garlic into a same-size dice.

Add minced garlic to bowl/container.

*Safety Tip: When handling jalapeno, do not touch eyes or face, and wash hands afterwards.

Using a sharp straight-edged knife, slice straight through the jalapeno lengthwise until the jalapeno is cut in half.
*Safety Tip: Do this on a cutting board.

Use your spoon to loosen the jalapeno seed all the way around, and scoop out the seeds whole.

Arrange the jalapeno next to each other, or stacked on top of each other. Slice them into strips. Now slice the tomato into a same-size dice.

*Tip: To very small dice of jalapeno, make the slices close together.

Add chopped jalapeno to bowl/container.
*Taste Option: Add less or more jalapeno if needed.

Using a utensil, mix guacamole.

Add salt to bowl/container until liking.

Using a utensil, mix guacamole.

*Taste Tip: Once guacamole is mixed add more salt if needed

*Tip: If guacamole won’t be eaten right away, then do this step until guacamole will be eaten.

Using a sharp straight-edged knife, slice straight through the lime lengthwise until the lime is cut in half.
*Safety Tip: Do this on a cutting board.

Add lime to bowl by squeezing the lime until liking.
Using a utensil, mix guacamole.

*Taste Tip: Once guacamole is mixed add more lime if needed

If preservation of the guacamole is needed, add the pit of the avocado into the guacamole