Guacamole Dip

The proper “ripe” avocado should be very soft to touch. You shouldn’t have to put them in a blender or Cuisinart, but that’s up to you. Just slice your avocado in half, remove the seed and scoop out the avocado meat into a large bowl (plastic or wooden is best) then squish it up with a fork or a potato masher until it’s creamy.

Dice up your onions and tomatoes and add to the avocado. Add the lemon or lime juice (I’ve used both and you can hardly tell the difference). The juice will not only flavor the guacamole, it will also prevent the avocado from “rusting,” or turning an icky brown color. Add your Tabasco sauce and salt to taste. Mix all ingredients well, cover your bowl and refrigerate.

The guacamole can be eaten as soon as the ingredients are mixed but it’s much, much better after sitting in the fridge for a few hours or overnight, so try and fight off that temptation!

Ladle the dip into individual containers or serve it right in the bowl with plain tortilla chips. Guacamole is also great on tacos or in burritos and actually only limited to your imagination.

This recipe can easily be adjusted for more or less quantity. Enjoy!