Video Transcript

Before we mix our guacamole, we have to do one or two more things. I have a roma tomato when it's not tomato season which it's not now. It's only tomato season late summer or early fall. Roma tomatoes are the best choice. I think they taste more like actual tomatoes and there is a lot of flesh in each tomato more so than in other tomatoes. I'm just going to dice up a little bit, I'm using my serrated pineapple knife which is good cause it slices right through the tomato flesh very easily. Here is what we have so far garlic, onion, cilantro and our juicy avocados. We're going to squeeze some lime juice in there, lime juice keeps the guacamole from turning a dark color and I'm going to give this a little bit of a mash. Not too much but just to get it going you don't want to mash it any more than that, let my spoon take over, very pretty very colorful it smells good you can smell the lime juice and the garlic. When we come back we're going to plate and serve our festive chicken casserole and fresh guacamole.