Best Ever Guac...No Joke

Continuing with my last post I am now going to share with you the secret of BlaZe’s guacamole.  This is a gift of priceless value.  Many a guacamole hater has turned to the dark side after sampling this recipe.  So, even if you have disliked guacamole in the past we urge you to try this recipe and give the heavenly avocado a second chance.  Speaking of avocados, the most difficult part of this recipe is choosing the correct one.  The recipe calls for Hass avocados, and though there are other varieties Hass is the one most readily available at supermarkets at least in this area.  When first picked and unripe, hass avocados are a bright green and have the density of granite (as well as the flavor). As they ripen, the avocadoes become darker and softer.  The proper avocado should be mostly black and yield somewhat to a gentle squeeze.  If it looks like something left too long on your bbq and collapses when gently squeezed it is overripe and rotten. Now keep in mind when you plan to use the avocado as it will continue to ripen over time.  If your aren’t going to use it for several days go ahead and get a green one and let it sit on you counter, or if you plan on using it in a day or two get a ripe one and keep in the fridge.  You can increase the speed at which your avocado will ripen by placing in a paper bag with an apple.  Now that you have the perfect avocado at your house, what do you do with it?  Well, to get at the creamy goodness we’ll need to remove the leathesque skin, as well as the substantial seed.  Take a chef’s knife and cut into the avocado lengthwise, The knife should easily cut the skin and glide through the flesh of the avocado, but should catch on the large pit in the center.  Once you’ve reached the pit run the knife around it similar to cutting open a peach.  Now gently twist the two halves apart, one of which will have the pit.  To remove the pit hold that half in your hand and tap the butt end of the knife blade into the pit so it sticks and twist the pit out of the second half.  Now for our recipe simply grab a spoon and scoop the flesh out of the skins, but if you need slices or dices just slip a butter knife between the flesh and skin and then cut as needed, or you can also make your cuts in a crosshatch fashion with a butter knife before removing the chunks from the skin with your spoon. Ok, now that we have the hard part down the rest of this is quite easy.
BlaZe’s own Guacamole

3 ripe Hass avocadoes
½  red onion finely diced or minced
3 Roma tomatoes finely diced
1 bunch cilantro washed and finely chopped (as few stems as possible)
Juice of 1 lime
1tsp, kosher salt
¼ tsp. cumin
1 jalapeño seeded, ribs removed, and minced

Remove skins and pits from avocadoes.  Place avocado and rest of ingredients in large bowl and mash with a potato masher. Cover tightly, pushing plastic wrap into contact with top of guacamole, and place in refrigerator for at least one hour and up to overnight before serving.  Guacamole  will keep 2-3 days in the refrigerator, but outside surfaces will oxidize and turn brown.  Though visually unappealing, it will taste just fine.  If it really bothers you or you’re serving the queen simply scrape off outside layer of guacamole and the inside should still be nice and green.