Mexican Guacamole

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 3 hass avocadoes (black bumpy skin)
• 1/2 cup jalapeno pepper, chopped (4-6 peppers seeded and deveined)
• 1/2-1 cup tomato, chopped (i use roma tomatoes but any will do except green tomatoes)
• 1/2-1 cup onion, chopped (i use yellow onions but make sure not to use sweet onions)
• 1/2 tablespoon salt

Recipe

• 1 first let me tell you my way of removing the avocado pit: imagine the avocado has a belt around its belly, cut all the way around the belt, with the knife touching the pit.
• 2 with both your hands take the top and the bottom section apart by twisting them in opposite directions.
• 3 on whichever side the pit is on simply squeeze gently and the pit should pop out it doesn't on the first squeeze rotate the position and squeeze again.
• 4 ok now scoop all the nice green flesh of your avocados into a medium size bowl.
• 5 with a masher or a strong fork start to mash the avocado, here it's your choice if you want it lumpy or puree like. i prefer it a little bumpy, like pancake batter bumpy.
• 6 add the chopped jalapeños, tomatoes and onions in the bowl and mix with a spoon.
• 7 add the salt last. add less then 1/2 a tbsp or more depending on your taste.
• 8 make sure it's mixed well and enjoy! try it with my flauta recipe i posted the recipe as well for them (flautas de pollo con queso).