How Do You Make The Best Guacamoleperiod?
You think I don’t know that everyone and their uncle thinks THEIRS is the finest guacamole ever to walk the earth? I know this. But here’s the rub: they’re wrong. MINE’S the best. Make a vertical cut completely around each avocado and separate the two halves. Bash your knife into the pit and twist slightly–when the fruit is perfectly ripe, the pit can be easily unearthed. If it’s stubborn, it’s not yet ripe, and you should saran wrap it and store in the fridge for a salad tomorrow. Don’t taint your perfect guac with such inferiority. I like to score the flesh and then invert the avocado skin allowing the lovely green cubes to tumble into the bowl. Do this to all three avocados and then mash them into a somewhat creamy but lumpy concoction. Chop your ENTIRE head of cilantro into teensy flecks. Also chop three or four scallions, only the white parts, into the smallest rounds your knife can master. Bash your garlic clove and remove the skin. Sprinkle a healthy pinch of kosher salt on the
