• Cooking Time: 0
• Servings: 5-7
• Preparation Time: 15
• 6 medium or 4 large avocados
• ¼c chunky salsa (I prefer Pace thick and chunky, but extra points for the Triple Pepper Pace)
• 1T garlic powder
• 1T onion powder
• 1T beau monde
• 3T lemon juice (can be the stuff in the plastic lemon or fresh squeezed)
• dash or two of tabasco (regular is cool, chipotle or habañero is awesome)

1. Halve the avocados
2. using the part of the knife blade closest to the handle (and being very careful), put the knife into the pit
3. twist and remove
4. Use a spoon to remove the meat from the skin of the avocado, and scoop out into a big bowl
5. Pour lemon juice over avocado to prevent browning
6. Go to town on the avocado with a potato masher, but make sure to leave it a bit chunky
7. Toss in the salsa, seasonings and tabasco and stir, making sure to not stir so hard as to smooth out the chunks
8. Best served at room temperature, but if you must refrigerate, make sure to press down a layer of plastic wrap directly onto the surface.

This is the easiest guacamole you're ever bound to make, so much so that it feels like cheating. Whenever I make guacamole, I use this recipe, and it impresses every. single. time.