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Ingredients
- 2 medium avocados (must be perfectly ripe for good guacamole; the flesh of the avocado should barely give when pressed with your thumb.)
- 1 T freshly squeezed lime juice
- 3 T very finely minced red onion
- 1/4 cup very finely minced fresh cilantro
- 1/4 tsp. Ancho chile powder (I used Penzeys.)
- 1/2 tsp. Vege-Sal (or use 1/4 tsp. regular salt)
- 1/2 tsp. Green Tabasco sauce (more or less to taste, or use any hot sauce that you like the flavor of)
Details
Servings 2
Adapted from kalynskitchen.blogspot.com
Preparation
Step 1
Peel avocados and dice into pieces. (I use this method from Simply Recipes for How to Peel and Cut up an avocado.) Put avocado into a glass or plastic bowl and toss with the lime juice.
Finely chop red onion and cilantro and add to the avocado. (I used the mini-chopper bowl of my immersion blender to chop these, but you can definitely chop with a chef's knife.) Add chile powder, Vege-Sal, and Green Tabasco Sauce to the bowl.
Using a fork, mash and stir the avocado until other ingredients are mixed in and avocado is mostly mashed, with some small chunks remaining. Taste for seasoning and add more salt, chile powder, or hot sauce if desired.
Avocado is best made just before eating, but it will keep in the fridge for a day or so. (The top will brown slightly, but if you stir you'll find the lime juice has kept the rest of the avocado from darkening.)
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