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

Salt

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.

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