Holy Moly Mikeys Guacamole Recipe

How to make it

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• Make sure the avacados are very ripe. They should be soft enough to the touch in order to make you wonder whether they are still good. Generally it's a good idea to buy them a few days to a week in advance so they have a chance to fully ripen. Carefully cut the avocados in half with a sharp knife. There are large pitts in the middle which need to be removed. Once the pitts have been discarded, use a melon baller or a spoon to scoop out all of the yummy inside into the large mixing bowl and then discard the skin.
• Next, skin the onion and cut it in half. Place half of the onion to the side (we'll use that later for the quesadillas), and chop the rest. Make sure that the onions aren't too coarse. Place into the mixing bowl.
• Chop one fresh spicy pepper up very fine. I like to use a habenero which gives the guac a very spicy taste. You can use jalapenos for slightly milder, and chipotle for even milder. Make sure you gather up all the pepper and its seeds. Add to mixing bowl. Note: Do not rub your eyes or lick your fingers. This will burn. You should probably wash your hands at this point.
• Chop a handful of fresh cilantro as fine as you can and add to the mixing bowl. Also add a teaspoon of garlic as well.
• Cut lime into quarters, take two and squeeze them into the mixing bowl then discard. Use other two for Coronas.
• Using some sort of large spoon mash the mixture together until it is evenly mixed and somewhat smooth looking. It will look and taste even better if you can leave the guacamole sort of coarse and not too pasty like you see in restaurants.