Speedy Spicy Guacamole

Speedy Spicy Guacamole

If you have time, buy very firm, even hard, avocados a few days ahead of time and let them ripen on your kitchen counter. Ripe avocados are very dark green in color and slightly soft to the touch. If you buy one that is too soft, it's often bruised and brown inside.

The citric acid is optional, but it provides an added tangy flavor and helps the guacamole keep its bright green color longer. You can vary the amounts of any of the ingredients to your taste — or use just avocado, garlic, lime juice, and salt for a quick basic version.

Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Best Season: Summer

Ingredients

Instructions

  1. Prepare the avocado

    Slice the avocado in half lengthwise and open it. Remove the pit (see technique). Using a tablespoon, scoop the meat of the avocado out of the skin, and put it in a medium bowl. Mash the avocado with a fork until it is about halfway smooth.

  1. Prepare the tomatoes
    Press a paper towel into the quartered tomatoes to soak up some of the juices. Add the tomatoes to the bowl.
  1. Finish the guacamole
    Add the garlic, pepper, cilantro, tomatoes lime juice, citric acid (if you are using it) and salt, and stir the guacamole until it is well mixed. You can serve the guacamole immediately, but it tastes best if you refrigerate it for one to three hours to allow the flavors to blend.
  1. Serve
    Serve the guac with tortilla chips.

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