Rick Bayless Guacamole Class

ripe avocados

🥗Healthier: avocado puree

💰Cheaper: frozen avocado

Frozen avocado can be more affordable and still nutritious.

lime juice

💰Cheaper: lemon juice

Lemon juice is often cheaper and can provide a similar tang.

cilantro

💰Cheaper: parsley

Parsley is a budget-friendly herb that can substitute cilantro.

Start with ripe avocados, which take a long time to mature and should be kept at room temperature to soften.

Press the avocado to check for ripeness; it should give under firm pressure.

Cut the avocados in half, starting at the stem end and going down to the blossom end, then twist the two halves apart.

Remove the pit by wedging a knife into it and twisting, or use a large spoon to scoop it out.

Scoop the avocado flesh out of the skin using a large spoon, ensuring to get all the flesh out.

Sprinkle salt over the avocado flesh in a mixing bowl.

Juice a lime using a Mexican lime juicer, turning it inside out to extract maximum juice and flavor.

Add about 1 tablespoon of lime juice for three avocados, adjusting to taste.

Mash the avocado with a potato masher to your desired consistency, keeping it chunky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary