Do you love fresh guacamole but don’t like chopping up all the ingredients by hand? If so, you are going to love my easy guacamole recipe. You can watch this video to see how I get it done in about one minute. No joke, it’s that easy!
It’s no secret that I love kitchen shortcuts. I will make overnight oats, overnight scones, overnight cinnamon rolls… and even make 3 loaves of cinnamon raisin bread at once. If you are wondering how exactly I take the short cut to making guacamole, I will tell you that fresh salsa is the secret.
Last month I visited Sabra’s tomato fields in Bakersfield, California. We ate tomatoes right out of the vine they were so incredible!
Their secret to their amazing tasting salsa is that the tomatoes are picked and taken to the salsa plant just 20 minutes away daily. While on the trip, I tried every variety and learned how each of them are made.
Of course, you know I have a thing for avocados… so using Sabra’s Pico de Gallo salsa to make the easiest guacamole ever was a no brainer. You can watch this video to see how I get it done in about one minute. No joke, it’s that easy!
If you know me, you know there are very few “packaged” foods I will choose to work with. The Sabra brand of foods is one I can stand firmly with because of the quality of their ingredients. Their tomatoes are not genetically modified. Instead, they are cross bread the old school way (by mixing varieties) to obtain the perfect tomato for their fresh salsa. Furthermore, the rest of the fresh ingredients that goes into their salsa are locally (Central California) sourced. I love knowing where my food comes from, don’t you?
Anyways, back to this awesome guacamole. You can eat it as a snack, an appetizer, with eggs, over tacos, and for lunch! Go ahead, use up those avocados in your kitchen, right now! With this easy guacamole recipe your meals just got a lot more delicious.
Easy Guacamole Recipe
- 3 avocados, pitted
- ½ to ¾ cup pico de gallo, liquid drained
- In a bowl, mash avocado with a fork making some of the texture smooth and leaving a few chunky pieces. Mix in Sabra’s pico de gallo salsa and serve.
This post was written as part of my partnership with Sabra Dipping Co. The recipe, the story, and opinions are my own.