Thursday, April 18, 2013

Two-minute Guacamole

Being born in California and a California native as well as living a short time in New Mexico has made me an ardent fan of not only authentic Mexican food, but of Tex-Mex as well. Much respect for moms who toil in the kitchen from dawn until dusk; but with Boy Scouts, piano, drums, ballet, sports....who has time!?

The following is a recipe I came up with. I've used it for years and years; although not auténtico, we still enjoy it when having the best isn't an option.

You will need:

Ripe (I like mine firm, but able to indent upon touching) Avocado

Pace Chunky Salsa (or salsa of your preference)

Lemon juice


Begin by dividing the avocado in half. I use a spoon to remove the fruit.

Once all the fruit is removed, I save the pit by placing it in the hull.

I add approximately two tablespoons salsa per avocado.

Add about one tablespoon lemon juice per one avocado. I use bottled; sometimes fresh lemon zests can be bitter causing the juice to also be bitter.

Sprinkle with a small amount of salt. About 1/4 teaspoon.

Combine ingredients together using an electric mixer.

Put into your serving dish and enjoy! I know it's an old wives' tale that leaving the pit in prevents browning, but alas, old habits die hard (and I still like the presentation).

You may even add or garnish with fresh cilantro and lemon or lime wedges.

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Perfection.   You might like to visit my other blog hubs,

The Marvelous Maison, a lifestyle blog hub and 
Frugal Fab Fashionista, my fashion blog hub. 
Follow me on Pinterest!!
Thank you for stopping by! ❤

No comments:

Post a Comment