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    Ingredients Jump to Instructions ↓

    1. 2 to 3 ripe avocados, mashed

    2. 1/2 Tablespoon lime juice

    3. 1/2 to 1 Tablespoon orange juice

    4. 1/2 to 1 Tablespoon pineapple juice

    5. 1/4 cup coarsely chopped fresh cilantro

    6. 1 Tablespoon hot sauce (more or less to taste)

    7. sea salt, to taste

    Instructions Jump to Ingredients ↑

    1. Place mashed avocado in a small bowl. Add juices (start w/ 1/2 Tablespoon each & then add a little more, if desired, to taste). Add hot sauce (as much as is desired) and sea salt, to taste.

    2. Scoop into a serving bowl and drizzle the surface with lime juice (this will help prevent the guacamole from turning brown). Refrigerate until ready to serve. Serve within a couple of hours of making.

    3. Cooking Tips:

    4. *How do you know if an avocado is ripe? Hold it in your hand and gently press. It should give in just a little. If it's too hard, bring it home and let it sit at room temperature for a day or two until it softens. If they're already ripe but you're not ready to use it yet, keep it in the refrigerator for a couple of days until you're ready to use them (the chill will stop the ripening).

    5. *Hot sauce recommendation- I like Cholula brand but you can use any kind of picante sauce or spicy taco sauce.

    6. *Make some quick & easy Cumin-Dusted Tortilla Chips to serve with your guacamole: Preheat oven to 425 degrees F. Place four corn tortillas on a baking sheet. Spray the tortillas with nonstick spray. Sprinkle lightly with cumin powder and a tiny bit of cayenne pepper. Finish them off with a good sprinkle of sea salt and use a pizza cutter to cut into wedges. Bake 8 to 12 minutes, until wedges are crispy. Let cool and then serve with the guacamole.


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