Shabbat Shalom

Contributed by Jamie Geller

Ingredients

3 ripe Hass avocados, halved and pitted
½ cup Gold’s chunky salsa, mild
1 teaspoon prepared crushed garlic
2½ tablespoons fresh lemon juice
1½ teaspoons kosher salt
Tortilla chips, for serving

Preparation Instructions

1. Scoop avocados out of skin, place in bowl and mash with fork.
2. Mix in salsa, garlic, lemon juice and salt.
3. Place in the center of a platter and surround with tortilla chips.

Additional Notes

If not serving immediately, try this trick for slowing the natural browning process: bury 1 or 2 avocado pits in the guacamole and refrigerate, covered with plastic wrap. My friend Anita told me it psyches out the little avocados—they think they’re still in their skins! Whatever the scientific reason, it works.