Although summer seems to have passed us by, ripe avocados can still be had, which means creamy guacamole is only a few minutes away.

The key here is to use ripe avocados and add a lot more salt and lime juice than you think you need. The salt and acid of the lime juice will accentuate the delicious texture and flavor of the avocado, making this the best and easiest guacamole you’ve ever eaten.

You can enjoy it alongside grilled chicken or steak, spread it on whole grain toast, or as a snack with corn tortilla chips.

Ingredients

2 small avocados (I prefer Haas, with the dark green/brown skin)
1 lime
3/4 teaspoon Kosher salt

Method

1. Using a heavy knife, cut the avocados in half lengthwise, drawing the knife around the pit. Twist each half open and remove the pit. This is best done by whacking the blade of the knife into the pit and twisting gently, then pulling the pit upwards and out.
2. Using large spoon, scoop out the flesh of the avocado and place it in a small bowl or a mortar. Break it up into small chunks with a fork or pestle.
3. Add the salt and the juice of half of the lime to start. Mash up the mixture until creamy. This may take some time and muscle, but it’s worth it. When it’s an emulsified creamy mixture, taste it and add more salt and lime juice, as needed. Don’t be afraid to add more of each.
4. Scoop the guacamole into a small serving bowl and place the pit halfway into the mix. This will keep the guacamole from browning too quickly.

Enjoy!