Classic Guacamole



3 large soft Haas avocados
1-2 limes, juiced
pinch celery salt
pinch ground garlic

Optional: minced tomatoes, Serrano chilies, and cilantro


Juice the limes. Pour 1 T into a medium sized bowl.

Using a sharp knife, slice all the way around each avocado – not through the seed.

Twist to pull the halves apart. Use a spoon to scoop out and discard the seed.

Use the same spoon to scoop out the avacado flesh and place it into the bowl with the lime juice. Remove any unattractive brownish gray over-ripened bits as you go.

Sprinkle with the celery salt and garlic.

Use a fork and mash the avocado into a pulp. Taste and adjust the seasoning.

This recipe is classic, neither fussy nor time consuming.

If fancy guacamole is called for stir in a few tablespoons of minced fresh tomatoes. If hotter guac is your preference, add chopped Serrano chilies or jalapenos. Cilantro is delightful when used in judicious amounts, but in large amounts it can overpower.

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