My Guacamole

Everyone has their own idea of what guacamole looks and tastes like. I personally prefer the smooth kind as opposed to the chunky. Avocados are one of the exceptions to our "no produce from farther than California, if possible" rule. We exercise this exception almost weekly because we enjoy avocados and guacamole with taco/fajita suppers, burgers, and wraps or even just with some tortilla chips or triscuits.

I don't actually measure the ingredients because it really depends on the avocado. You want to find or wait until an avocado is slightly soft. Avocados that are hard enough to kill someone won't get you very far. If the avocado is really soft, it will have dark spots throughout the meat/flesh. Those aren't so good. This is how I make my guacamole...

1 ripe avocado
pinch of salt
diced onion, optional
green salsa, like Herdes
lime juice, approx 1/2 a lime

Remove the avocado from the skin and mash until no lumps remain. Add onion and enough green salsa and lime juice to give the consistency you like. Season with salt to your liking.

Most of the time, I don't feel like chopping onion, so I don't add it. Fresh lime juice gives a better taste, but bottled lime juice works just fine. If you have leftover and want to keep it, cover the bowl with plastic wrap, but make sure to press the wrap against the guacamole to remove any air. In case you didn't already know, avocado turns black when exposed to air for a while. The lime juice helps to extend the length of time it takes to turn black.

I hope you enjoy this recipe as much as we do!

Lisa