Quick and Easy Gluten Free Guacamole

The most important ingredient when you're making guacamole is, of course, the avocados. Make sure to choose ones that are soft and give a little bit when you touch them, but not shriveled and gushy or hard as a rock. If you do happen to buy a hard avocado, patience is your only weapon. Sit the avocado on your counter and let it ripen for a day or two. Better to wait than to try to mash avocado the consistency of cold butter. If you cut an avocado and only use half and want to save half for later, save the half with the pit in it. The pit will help keep it from going brown in the refrigerator. Avocados don't have a long half life in the refrigerator, however. Try to use the other half by the next day, if you can.

There are about a million ways to vary guacamole, and this is just one way I have made guacamole and really liked it. This is a great guacamole to eat with chips, because it's a little creamy and it dips well.

• Quick and Easy Guacamole
• 1 avocado, pitted, scooped from skin, and mashed
• 1/2 roma tomato, diced
• 1/2 tsp onion salt
• 1 tsp lemon juice
• 1 T sour cream

Mash all ingredients together with a fork and mix well. (I prefer NOT to use a food processor. Guacamole should have chunks of avocado in it.) Serve with plain corn tortilla chips.

Happy eating, or feliz comiendo!