Quick and Easy Guacamole


 To me, guacamole can be complicated or simple.  I choose simplicity.  Oh, and I also like chunky too.


  • 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.