Guac This Way (Guacamole for One...or Two)

While on the subject of salsa, we might as well revisit guacamole. I can't get enough of it lately, and it's so easy to make, I just want it all the time. If you've never made guacamole before and think it's really labor intensive, it's not. There are countless ways to make it, but here's how I usually prepare mine...

First, in a large bowl (until I get my first molcajete!), I prepare a base with lime juice, onions, cilantro, and salt. Then I cut open a single avocado and scoop it in, mashing all the ingredients together with a spoon or fork. After everything is thoroughly mixed, I taste it and adjust each ingredient as needed.

Guacamole (for one):

First I prepare a base of:
Juice of 1/2 lime
1 T. finely diced red onion
small handful of cilantro leaves, finely chopped
generous pinch of salt

To cut the avocado, insert your knife the long way until it makes contact with the pit. Then slide the knife around the avocado, keeping in contact with the pit. Once all the way around, twist the two halves to separate.

To remove the pit, hit it with the blade of your knife so it sticks and then twist. The pit should stay attached to the knife and come out easily. Discard the pit.

Scoop out the avocado flesh with a spoon, and add it to the guacamole base. Mash everything together until you have a consistency and texture you like. At the end I typically add just a little more salt and another small squeeze of lime juice. And there you have it...guacamole in 5 minutes!

Make sure when you're making guacamole that your avocados are ripe. They should be soft but not so soft that they feel soggy. If they're hard, give them a few days until they soften up.