Semi Homemade Guacamole

I used to make my guac from scratch by chopping my garlic, jalapeños, tomatoes, etc. No more. A family member introduced me to this, and being a Yuma, AZ native, she knows her Mexican food. I think the one I have done today is a little different than hers, but either way, it's super easy. She uses sour cream instead of mayo, but I was too lazy to go back to the store. Anyway, here is what you need to make as much as I did:

10 small avocados
3-4 tablespoons mayo, sour cream or plain yogurt (Greek might be best)
16oz hot "fresh" salsa
Juice of 1 lime

Cut your avocados in half going around the seed. Twist the two halves to break the seed free. Be very careful with this next step. Whack the seed with your knife so the knife is kind of stuck in the seed. Then twist the knife how the hands on a clock move. This will break the seed free. I knock my seed off into the sink because apparently that's my temporary compost bin while cooking. Always... You will end up with this mass of avocado halves like this.

Next to scoop out all of the goodness. Yum! I use a spoon and scoop around the edge to break it free. It doesn't have to be pretty. We're just going to mash it anyway!

Look at all that compostable goodness. Aren't avocados just so pretty?!

Here is what I used - minus the lime. I forgot. Sue me. How nice is the overflowing bowl of avocado though? Somehow, I think that makes up for the absence of the lime.

Mash your avocado to the consistency you want using a potato masher. If you don't like chunks and want it super creamy, put it in a blender. I like chunks. Then add your lime juice, creamy ingredient (mayo in this case) and salsa and mix until combined.

Look at all of that!

I know I said to use hot salsa. You don't have to of course, but keep in mind that the avocado helps easy any spicyness kind of like milk would. It honestly doesn't turn out very hot. Then again I love spicy foods. You can always cut up more avocado to add and spread the heat out if needed. On the other hand, let it sit before making it hotter (you can use sliced jalapeños or hot sauce) because as the ingredients dance together in the fridge, it will heat up.

This is my stash. I had an older salsa container plus my new one, so I filled those two up. One will stay in the fridge while the other will one mingles with the zip lock bags in the freezer.


If you have any questions, just ask.