- 2 avocados
- 4 tablespoons of organic salsa
- 6 teaspoons of garlic powder
- 4 teaspoons of freshly squeezed lime
- ½-1 teaspoon of salt to taste
- Optional but recommended: a handful of chopped cilantro
- Depending on the salsa you chose (and heat you prefer), other add-ins include:
- ½- 1 jalapeño, de-seeded and finely
- ½ onion, finely diced
Pick out your avocado by searching for one that’s ripe. I like testing them at the store by gently pressing my thumb into its skin – on the hunt for a nice give. You can also peel the stem off the top to find the perfect ‘cado. Brown means it’s past it’s time, green means go ahead for that perfect Guac.
Cut your avocados in half with a sharpened knife, cup the seed side in one hand and give a firm (and safe) whack with your knife into the center of the seed. Twist and remove. This will help you easily remove the seed without taking any green with it. (Bonus: throw the seed in your compost and hope you get an avocado plant)
Mash your avocados with a fork to your desired consistency – leave chunks if that’s your thing (it is mine).
Add in salsa, lime juice, and garlic powder and stir.
Stir in salt to taste.
Chop cilantro (as much as you prefer to throw in, the more the merrier in my book) and stir in or leave some as a garnish.
Grab some corn chips, carrots, celery, peppers, whatever your guacamole vehicle of choice is and dip away. If you have any leftovers, it goes great with morning eggs (use some of your salsa and peppers too!) or to top your lunch or dinner salad.