
Dad, how do I?
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Transcript provided by YouTube. Slightly edited with AI.
Hey kids! Welcome to another edition of Cooking with Dad. Today, I’m going to show you how to make guacamole. My wife helped me chop up some of the ingredients, so if you see her hands in there, that’s because she’s always real handy. We’re doing different things at the same time, and she was helping me get this video out.
But before we get started, I do have a dad joke for you: Before you judge somebody’s guacamole recipe, you need to guac a mile in their shoes!
So anyway, let’s get started. You’ll need to dice half an onion. This is a white onion; I believe you could use a sweet onion too, but we used white because that’s what the recipe calls for.
You’ll need to dice a Roma tomato. Cut it in half and remove that inner part because it makes it super watery. If you leave that in, your guac will be super runny, and you don’t want that.
Then you’re going to finely chop some cilantro. Cut off the ends and then slice up the leaves.
Now for this recipe, we’re going to use four medium-sized avocados. The easiest way I know to open an avocado is to cut around it. You just cut all the way around it and then twist to open it up. Next, tap the pit with your knife and twist to remove it. We’re going to do the same thing with all four avocados.
Now take a smaller knife and just score the avocado. It’ll make it way easier later rather than trying to chop it up once it’s done. So, go ahead and score them, and then you’re going to scoop these out with a spoon.
Now we’re going to go ahead and cut a lime. You can use half a lime or a whole lime—whatever you want to do. Obviously, your guacamole is going to be a little bit more runny if you add the whole lime, but we’re just going to go ahead and use this one. We’re going to squeeze it into the bowl to add it to the guac as we start putting everything together.
We’ve got the avocados, and we’re going to add the lime, then mash it all up. There’s no particular order you need to follow; once you mash these after adding the lime, you can add the onions, cilantro, and tomatoes.
Okay, let’s mash up the avocados and the lime. You don’t want to mash this too much—you don’t want it to be so smooth that it’s runny. You want to leave chunks of avocado. It’s really up to you, obviously. I’m telling you what to do here, but that’s what I would do: leave some chunks of avocado in there.
Now we’re going to go ahead and add a little bit of salt. This is whatever you want to do—about a quarter teaspoon of salt is what we ended up using, but you can adjust it to your taste. Mix that up a little bit. Be gentle because you don’t want to crush those bigger pieces of avocado. Now you can add the onions.
First, mix that together. Now add the tomatoes and the cilantro. Mix that up, and you can decide how much tomato and cilantro you want in there, as well as how much onion.
We’re just about done! Just mix it up well, and you can refrigerate it. I think it’s better if it’s cold, but it’s perfect just like this.
Alright, so I hope that was helpful for you! Like I said at the very beginning, you can make it your own—whatever you want to add. But you really need avocados, tomatoes, onions, cilantro, and lime. I guess that makes six ingredients because you also need salt. You can cut out the salt if you want; you do get salt from the chips that you’re using when you’re dipping.
So, I hope that was helpful for you. Thanks for watching and God bless you!
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This post was previously published on YouTube.

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