Start by picking out some good avocados. They should slightly give when you press on them. Hard avocados = not ready, super soft avocados = TOO ready.
The best way is to get 3 or 4 large avocados that have varying degrees of ripeness from JUST ready, to ALMOST too much. This will give more texture and flavor to your end product. These avocados below were all about the same degree of ripeness. That’s fine too.
Slice your avocados in half lengthwise and then twist both halves to separate. Chop your knife into the pit and twist the knife to remove the pit from the fruit. Slice into your avocado cutting the flesh into long strips lengthwise, but not cutting through the skin. Now cut slices crosswise using the same method. You’ll basically be cubing the flesh. Use a fork or a spoon to scoop it out into a bowl.
Mash up your cubed avocado and mix in about 1/2 tsp of garlic powder, 1/4 tsp of onion powder, 1 tsp chili powder, 1/2 tsp tapatio, 1 TBSP sour cream, 1 TBSP of your favorite salsa, a squeeze of lime juice, and about 3 TBSP of chopped up cilantro. You can also toss in some finely chopped onion, tomato, and jalapeno if that is how you like it!
• 3-4 large avocados
• 3 Tbsp fresh cilantro, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp tapatio
• 1 Tbsp salsa
• 1 Tbsp sour cream
• squeeze of fresh lime juice
• Mash up avocados in a bowl with all ingredients. Serve with chip and salsa.