To me, guacamole can be complicated or simple. I choose simplicity. Oh, and I also like chunky too.
Ingredients:
- 2 Avocados (you'll want them ripe but not over ripe, see below for tips)
- 1/4 c. salsa
Here is my recipe for New Mexico Salsa. - 1 Tbs. lime juice (or more if you'd like)
- Taco seasoning (optional)
- Salt, if needed
First, peel and chop two avocados. I like to keep them in the skin and slice them into cubes and then scoop it out into a bowl.
This masher is meant to chop up ground beef, but it works great for this too.
Then add the remaining ingredients and combine.
Avocado tips:
The enemy to the avocado is air. If you need to store leftover guacamole, place it in an airtight container. If there is a gap between the guacamole and the lid, cover the guacamole with plastic wrap first, then put the lid on.
When I buy avocados, I let them ripen first on the counter. I check each day to see which ones are ripe. Once they are ripe, I put them in the fridge. If know I'll use them soon, I just toss them in the produce drawer. If I'm not sure when I'll use them, I put them in a tub of water. They stay fresh longer that way.
If you are making guacamole for a party ahead of time, store the guacamole with the pit in the dip. It won't brown as quickly. Remove the pit right before you serve it.
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