Installment #29

We interrupt this week’s installment to bring you another recipe! If you haven’t guessed by now, these interruptions are fill-ins for when I have writer’s block.  Everyone LOVES my guacamole!!! But I have come up with a super easy way to make guacamole that doesn’t involve a lot of kitchen time. I will warn you, it’ll go fast so you might want to double/triple/quadruple the recipe; depending on how many people you’re serving. Just the other night I doubled the recipe to feed 3 people and there was not one bite left! Now, a couple of things that are VERY important…the salsa you use MUST be “Fresh Salsa” from the produce section of your grocery store, you CANNOT use salsa from a jar or any salsa that has a tomato sauce/paste base. The “Fresh Salsa” looks like chopped up tomatoes, onions and peppers with just a little bit of clear-ish juice floating around in there. I have added photos to this week’s blog post if you want to clarify what this kind of salsa looks like. I use the “Hot” version to give my guacamole a nice kick, it’s not TOO hot but if you aren’t a fan of any kind of heat then feel free to go with the mild or medium. The lime juice, I use the stuff from the plastic lime but real lime juice works,We interrupt this week’s installment to bring you another recipe! If you haven’t guessed by now, these interruptions are fill-ins for when I have writer’s block.  Everyone LOVES my guacamole!!! But I have come up with a super easy way to make guacamole that doesn’t involve a lot of kitchen time. I will warn you, it’ll go fast so you might want to double/triple/quadruple the recipe; depending on how many people you’re serving. Just the other night I doubled the recipe to feed 3 people and there was not one bite left! Now, a couple of things that are VERY important…the salsa you use MUST be “Fresh Salsa” from the produce section of your grocery store, you CANNOT use salsa from a jar or any salsa that has a tomato sauce/paste base. The “Fresh Salsa” looks like chopped up tomatoes, onions and peppers with just a little bit of clear-ish juice floating around in there. I have added photos to this week’s blog post if you want to clarify what this kind of salsa looks like. I use the “Hot” version to give my guacamole a nice kick, it’s not TOO hot but if you aren’t a fan of any kind of heat then feel free to go with the mild or medium. The lime juice, I use the stuff from the plastic lime but real lime juice works, too.   Here’s what you need…

We interrupt this week’s installment to bring you another recipe! If you haven’t guessed by now, these interruptions are fill-ins for when I have writer’s block.  Everyone LOVES my guacamole!!! But I have come up with a super easy way to make guacamole that doesn’t involve a lot of kitchen time. I will warn you, it’ll go fast so you might want to double/triple/quadruple the recipe; depending on how many people you’re serving. Just the other night I doubled the recipe to feed 3 people and there was not one bite left! Now, a couple of things that are VERY important…the salsa you use MUST be “Fresh Salsa” from the produce section of your grocery store, you CANNOT use salsa from a jar or any salsa that has a tomato sauce/paste base. The “Fresh Salsa” looks like chopped up tomatoes, onions and peppers with just a little bit of clear-ish juice floating around in there. I have added photos to this week’s blog post if you want to clarify what this kind of salsa looks like. I use the “Hot” version to give my guacamole a nice kick, it’s not TOO hot but if you aren’t a fan of any kind of heat then feel free to go with the mild or medium. The lime juice, I use the stuff from the plastic lime but real lime juice works, too.  

Here’s what you need…

  • 2 ripe avocados

  • 1 container of “Fresh Salsa” (see note above)

  • Lime juice

  • Salt


Cut your avocados in half lengthwise and remove pit, be careful not to slice your finger open (been there, done that). Make 4-5 cuts lengthwise down the flesh and then 8-10 cuts going crossways creating a checkerboard of sorts. Use a large spoon to scoop out the avocado chunks into a bowl. Use a slotted spoon to scoop out some of the “Fresh Salsa” and place it into the bowl with the avocado, careful not to get too much of the juice. How much you ask? … well, I just eyeball it and it’s also to your liking; but keep in mind the more “Fresh Salsa” you add the more mushy and runny it will get. I personally like my guac more chunky, about half chunks and half mush. Add a few splashes of lime juice and LOTS of salt. Guac needs salt!!! Stir and lightly mash all of this together until you get the consistency you desire, adding more “Fresh Salsa”, lime juice, or salt if needed. Eat and enjoy right away with your favorite tortilla chips or place in the refrig to let the flavors meld. When storing guacamole it is important that you do so so that no air can get to it; otherwise it turns brown quickly and that definitely doesn’t look appetizing. I place any leftovers (there never is) in a plastic baggie and work out all of the air before sealing. You are now a guacamole expert, you’re welcome!

This is the type of salsa to use!
Do NOT use this type of salsa, too "saucy".
This is what the correct type of salsa looks like on a chip.
This is the type of salsa you do NOT want to use, too "saucy".
This is how to cut your avocado :)

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