If you’re in the habit of buying pre-made guacamole or only enjoying it in restaurants, then it’s time to learn how unbelievably easy it is to make at home.
Have all ingredients ready to go. With a large knife, slice the avocado in half lengthwise, rotating around the pit. Take each cut in one hand and lightly twist to split the two halves apart. Aim the middle of the blade at the center of the pit and with some force, wield it like an ax into a tree stump, allowing the knife to get stuck in the pit, then twist and pull the knife handle to remove the pit. Use the edge of a heavy bowl to separate the blade from the pit (it’s too slippery to loosen with your fingers.)
Choose a bowl about twice the size of your avocado. Take a large dinner spoon and scrape the avocado flesh out of the skin, avoiding any significant brown spots, and transfer to the bowl. Add remaining ingredients; chop avocado with the dinner spoon and mix all together. Aim for the texture you like: extra chunky, very smooth, or somewhere in between. Taste; if flavor is too mild, add a bit more lime juice or cayenne. To avoid browning due to oxidization, place a piece of plastic wrap directly on the surface of the guacamole for up to 2 days. Serving size intended as a chips and dip appetizer for 4.
Per serving: 157 calories, 8 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 40 milligrams sodium, 21 grams total carbohydrates, 5 grams fiber, 5 grams protein.
