2 Ripe Avocados*
Juice of 1/2 a Small Lime
1/2 Small Red Onion (finely chopped)
Cilantro (finely chopped)
Tabasco Green Pepper Sauce
*When choosing an avocado you want to pick one that is firm, but gives a little when gentle pressure is applied. I like to hold the avocado in both hands and gently rotate it, applying *very gentle* pressure with my thumbs. I’m looking for a little give, but no soft spots. Rock solid isn’t ripe and won’t taste good – too soft and you’ll have a mushy avocado that may be stringy with brown spots.
It takes a little practice, but once you figure out that sweet spot you’ll have perfect avocados every time! And if all you can find are hard ones, let them sit out on the counter for a day or two and give them a feel. Once they’re ripe, toss them in the fridge where they may last that way for up to a week (or get to making guac!)
Avocados are full of healthy fats, vitamins and other awesome things that our bodies love.