[4 - 6] [Music] to really celebrate the avocado you need
[6 - 10] to really celebrate the avocado you need chunks so pure ring not going to work
[10 - 13] that said chunks alone won't convey one
[13 - 15] of avocado's best attributes which is
[15 - 17] its creamy smoothness and we're going to
[17 - 19] need that creamy smoothness if we're
[19 - 21] going to create a dip instead of a scoop
[21 - 23] so time to break
[23 - 27] out your potato masher ah but we have to
[27 - 30] drain off the excess lime juice first it
[30 - 32] is strong stuff we want to add it to
[32 - 34] taste later but don't worry there will
[34 - 36] be plenty left to prevent Browning
[37 - 40] during the mashing process
[40 - 42] there oh now would also be a really good
[42 - 44] time to add any granular matter like uh
[44 - 47] say salt I'm going to go with about half
[47 - 50] a teaspoon here kosher also half a
[50 - 55] teaspoon of cumin my favorite and we'll
[55 - 59] say a/4 teaspoon of cayenne pepper bam
[60 - 64] you can use more if you're brave now you
[64 - 67] mash what about the
[67 - 69] FES well if you're going to mix your
[69 - 71] avocados Paul you got to make best use
[71 - 74] of them so mash up the hos for the nice
[74 - 76] creamy smooth and then slice the F tast
[76 - 78] into chunks because they stay chunky
[78 - 81] that way you get a little contrast
[81 - 85] texture leave me
[88 - 88] alone let's see
[88 - 90] here little bit chunky a little bit
[90 - 93] smooth kind of like good peanut butter
[94 - 99] go time to add some Allied flavors say
[99 - 102] about half an onion chopped right in
[102 - 105] there two Roma tomatoes seated and
[105 - 108] chopped um I like cilantro about a
[108 - 109] tablespoon you can use just parsley if
[109 - 113] you'd like half a jalapeno seated okay
[113 - 117] too hot otherwise about a uh one large
[117 - 119] clove of garlic minced fine and I'm just
[119 - 121] put in a little bit of lime juice I'm
[121 - 124] going to save more for later why cuz
[124 - 125] right now we can't really know what this
[125 - 127] is going to taste like I'm sure we can
[127 - 129] guess but the flavors are going to have
[129 - 131] to Merry and mellow for a while so going
[132 - 133] to leave this for about 2 hours in a
[133 - 136] nice cool place of course uh oxidation
[136 - 137] is going to set in in that amount of
[137 - 139] time regardless of the lime juice so
[139 - 140] we're going to need to cover this really
[140 - 145] cover it best option heavy duty plastic
[145 - 148] wrap and push it right down on top of
[148 - 152] the goo so why not just refrigerate it
[152 - 154] well because cold turns down the volume
[154 - 156] on Flavor right I mean if you correct
[156 - 157] the seasoning while the dip is cold and
[157 - 159] later when you turn it up to room temp
[159 - 161] it's going to be all out of whack okay
[161 - 163] so what you need to do is you need to
[163 - 165] let the dip come to room temperature for
[165 - 167] you know an hour or two oh thanks very
[167 - 171] much it looks great hour or two and then
[171 - 173] stir it and then give it a taste right
[173 - 175] and you know odds are at least with the
[175 - 177] guacamole hey here you good here all
[177 - 178] you're going to need is some salt maybe
[179 - 181] some lime juice that's it listen um
[181 - 183] speaking of cold this robe is not as
[183 - 184] heavy as it looks do you think I could
[184 - 186] try your coat on I really appreciate
[186 - 188] that there you go there you go oh been
[188 - 191] cold all day hate being cold oh that's
[191 - 194] nice that's nice good thank