I confess that I did not like avocados. My excuse is that avocados don’t grow in Italy so therefore my mother never served them. The first time I remember even seeing an avocado was in high school when my friend, Ellen, ate one for breakfast after a sleepover at her house. She offered me one but of course, being the wimp that I am, I declined. It wasn’t until college and the famous Burrito Brothers guac that I finally learned to like it. My roommate then learned to make it from a friend of hers and she taught me and now I am going to teach you. It’s quite easy.
The whole deal starts with ripe avocados. The best way to get ripe avocados is to buy them not ripe and ripen them yourself. Have you seen the handy pin on Pinterest that shows you how to tell if an avocado is ripe? It’s pretty nifty!
But before I knew this trick I would judge and avocado by its firmness. It needs to have a little give when you press on it but it can’t have dents in the flesh. That means it’s too ripe. If it doesn’t have any give – it’s too hard – it will not mash and it won’t have any flavor. You need to leave it for another day or so.
Two Haas avocados will work for this recipe, but since we are major guacamole lovers, I rarely make it with only two. You can adjust to your needs. Avocados used to be on the “do not eat list” because of its high fat content. I am so glad that they have figured out that the fat in avocados is healthy fat and therefore should be consumed regularly. I wish they would figure out that tortilla chips are just as healthy.
And a shoutout to my daughter who introduced me to “the avocado song.”