One of my favorite chip dips is guacamole! I love avocados, with their creamy interior and mild flavor. And they're just so pretty!
Some people are afraid of avocados because they don't know how to approach them. But they're really very easy to pick out, and very easy to work with.
Select avocados that are firm but have a slight give. The skin should look shiny and healthy, and the place where the stem was should still be green and fresh looking.
Just run your knife around the outside of the avocado, so it's cut in half.
The towel is there to protect your hand in case your avocado is on the slippery side. Your knife might slip and you could cut yourself. Be careful!
Twist the knife a little and the seed should pop right out.
Also, I cut the bottom part off the jalapeno, rather than split the pepper in half. This way, I minimize contact with the inside of the pepper, and I don't have to scrape out the seeds and membrane.
Serve with tortilla chips and go a little south of the border! If you're making this ahead of time, scrape everything together in a nice pile and cover with plastic wrap. Make sure the plastic wrap is touching the guacamole. That will help ensure that your gauc doesn't turn brown.
1 ripe avocado
1 large garlic clove, finely minced
about 1/4 of a jalapeno pepper, finely minced
1/3 of a red onion, diced
handful of cilantro, minced
1 tomato, diced
zest and juice from half a lime
salt and pepper, to taste
Cut avocado in half. Remove seed, and scoop flesh from skin. Mash the avocado flesh thoroughly.
Add remaining ingredients. Mix well. Serve!