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1
Dice the avocados.
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2
Slice each avocado in half.
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3
Then give the pit a good whack with a knife so that the knife gets partly embedded in the pit and twist.
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4
The pit should pop right out.
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5
Next make parallel slices in the avocado flesh, followed by slices in the opposite direction to make little rectangles.
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6
Finally, take a spoon and scoop out the diced avocado into a bowl.
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7
Chop the shallot, jalapeno, and cilantro.
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8
You can add as much or as little as you like.
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9
If you want your guacamole spicier, leave the seeds and ribs in half the jalapeno.
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10
Dump these in the bowl with the avocado.
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11
Add the lime juice.
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12
Roll the lime on the counter before you cut it.
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13
Itll help get the juices flowing.
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14
I usually use about half the lime, but it depends on how ripe your avocados are.
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15
The less ripe the avocado, the less lime juice youll need and the riper the avocado, the more you can use.
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16
So add a little at a time.
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17
You can always add more later.
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18
Add the salt and pepper.
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19
Again the amount depends on the ripeness of the avocado, so add a little at a time.
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20
I use about a teaspoon or less of each.
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21
Mix everything together using a combination of stirring and chopping to make it somewhat creamy and somewhat chunky.
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22
Taste, and adjust seasonings as necessary.
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23
Grab some chips and enjoy!
