What I Made Wednesday {Holy Guacamole!}

Who knew something so green could be so yummy? Avocados are amazing and contribute such a creamy texture to everyday dishes in many unusual ways. Have you ever added a sliced avocado to a BLT sandwich? Shut the front door!

The next time you're at your local grocery store, when you grab your favorite tortilla chips and salsa, grab a couple of avocados, too! Pick an avocado that is a dark, dark green color and is firm when you push on the skin, not mushy to the touch. If your store's avocados are rock hard, they're not yet ripe. Take them home, put them in a brown paper bag, and place them on top of your refrigerator for a few days. The warmth will ripen the avocados quite nicely.

My guacamole recipe doesn't hide the taste of the avocado so I don't add a lot of ingredients that may compete or hide the flavor of this healthy-fat dip. It's simple, it's easy, and it's fast. So, what are you waiting for? Arriba, arriba! Andele, arriba!!

What You'll Need

2- ripe avocados
Cilantro
Your favorite salsa
Chipotle Chile Pepper Powder
Salt & pepper, to taste
Lime juice, totally optional









What You'll Do

Take your knife and cut along the avocado length-wise. While still in tact, take each half of the avocado in each hand, TWIST and SEPARATE apart from each other.

To remove the half with the pit, hold the avocado in one hand, your knife in the other hand. Carefully take your knife and snap it into the pit, penetrating the pit slightly. Give your knife a twist, clockwise, and the pit should release from the flesh.

Scoop out the green flesh from the skin with a spoon and place in a medium-sized mixing bowl with a flat bottom.

Add Chipotle Chile Pepper to taste (spicy or mild).

Grab a good bunch of cilantro. To cut, I roll-up the cilantro into a ball, then I take my knife and "slice" the ball thinly. I slice through once more and pop it into the bowl.

Take your favorite salsa, which already has the onions, peppers, etc., and add about 3 - 5 tablespoons to your guacamole. Be careful to not go overboard - you don't want your guacamole to be runny.

Take your potato masher and mash-away until fairly smooth and combined.

What You'll Need to Know to Finish

Take a chip and sample your creation. It's probably missing a little salt and pepper so add that, to taste. If you happen to have it on-hand, add a little lime juice. It will give it a fresh taste and help the guacamole from turning brown if sitting out for awhile or if you're not going to eat it right away. If you do need to store it, place clear plastic wrap right on top of the guacamole surface so there is no air between the film and it, then cover with a lid and store in the fridge.

You may need to add some more salsa if you're not satisfied with the taste, but don't mask over the avocado. If you let the guacamole sit for about 15 minutes in the refrigerator, it will give time for the flavors to mingle nicely. Then, take another chip sample taste test, adjust appropriately to taste, and serve aside your favorite chips. Ours are blue corn. They are thin and so tasty!

Adios!