|(Click on photo to enlarge)|
I made a large amount for a crowd (I used 6 avocados, where I normally use 2).
Guacamole for a Crowd:
6 avocados (give them a light press with your fingertips to make sure they are ripe)
bunch of cilantro
1/4 - 1/2 medium onion (I like vidalia onions)
3-4 cloves of garlic
2-3 tomatoes (I like Italian plum ones)
kosher or sea salt
tortilla chips (any variety you like... blue corn is my fave)
Take a chef's knife and cut/score vertically around the entire avacodo. Your knife will bang into the pit, which is what you want Than lightly twist the avacado in half. To remove the half that has the pit, take the knife and gently, but firmly chop into the pit and twist. This will release the pit from the avocado.
Scoop out avocado from skin and place in food processor along with lime juice, salt, garlic, onion and cilantro. Pulse until a smooth consistency.
Core and chop the tomatoes (you don't want the juice or pits of the tomatoes in your dip). Dump into food processor and pulse until evenly distributed (you want the tomato to be visible).
Sometimes I like to put a drop or two of tabasco (the green one is a bit milder, plus color wise matches the avocado).
There are no strict measurements, go by taste. Reserve a few sprigs of cilantro for garnish and drizzle a little extra lime juice on top. Serve this up with chips and/or raw veggies and good Mexican beer.
Tip: Since the top layer of guacamole will oxidize eventually and turn a little brown, put a layer of plastric wrap directly on the dip which will prevent this.
P.S. This dip also makes a great topping on fish and chicken.
Dobrou chut!/Bon appetit!