Ingredients<\/h2>\n
<\/p>\n
- \n
- 4 ripe avocados<\/li>\n
- 3 limes, juiced<\/li>\n
- 1\/2 red onion, chopped<\/li>\n
- 1 garlic clove, minced<\/li>\n
- 2 serrano chiles, sliced thinly<\/li>\n
- 1 big handful fresh cilantro, finely chopped<\/li>\n
- Extra-virgin olive oil<\/li>\n
- Kosher salt and freshly ground black pepper<\/li>\n<\/ul>\n
<\/p>\n
Directions<\/h2>\n
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.<\/p><\/div>\n<\/blockquote>\n
And here’s what I adjust usually.<\/p>\n
In the first place, you may notice when buying avacados that there are two different sizes.\u00a0 The above is a good guideline for large avacados.\u00a0 Since I only try to make enough for me, I go with small ones.\u00a0 In which case I use 1.5 limes, and 1 serrano.\u00a0 Otherwise here’s what I do once I have the ingredients.<\/p>\n
Halve and pit the avacadoes and dump them into a mixing bowl.\u00a0 I use a potato masher to mash them up because a fork takes forever.\u00a0 Leave some nice chunks. I juice the limes, mix in the onion, garlic, and I chop the serrano as tiny as possible.\u00a0 There’s no amount of olive oil in the list, but I basically just pour for about 2-3 seconds.\u00a0 Don’t over salt the guacamole because the chips you eat will also be salty generally.\u00a0 The hardest part is leaving it in the fridge, but it gets a lot better after all the flavors hang out for a bit.<\/p>\n","protected":false},"excerpt":{"rendered":"
Here’s Tyler Florence’s recipe Ingredients 4 ripe avocados 3 limes, juiced 1\/2 red onion, chopped 1 garlic clove, minced 2 serrano chiles, sliced thinly 1 big handful fresh cilantro, finely chopped Extra-virgin olive oil Kosher salt and freshly ground black pepper Directions Halve and pit the avocados. Scoop out the flesh with a tablespoon into […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-397","post","type-post","status-publish","format-standard","hentry","category-nothing"],"_links":{"self":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts\/397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=397"}],"version-history":[{"count":1,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions"}],"predecessor-version":[{"id":398,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions\/398"}],"wp:attachment":[{"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.timothyhanson.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}