I love guacamole, but I don’t always have the energy to mince garlic, dice onions, and chop jalapeños (or other ingredients such as tomatoes, which I occasionally mix in).  One day, while looking through one of the Pioneer Woman cookbooks, Ree Drummond mentioned mixing her Pico de Gallo with avocado to make a killer guacamole.  I though to myself, “Well, shit…if she just stirs in Pico de Gallo, why can’t I use store-bought salsa?”  I’m not talking about the jarred salsas like Tostitos or Old el Passo, I’m talking about the fresh salsa you find in the produce section, made with fresh vegetables.  So I tried it…and loved it.  It was so quick and easy to make—it’s great for when you need an appetizer or snack fast.  Additionally, with the large variety of fresh salsas available, you can tailor the flavors to your preference.    Anytime I serve it, I get compliments.

3 ripe avocados

1 cup fresh salsa

2 Tbsp lime juice

1/2 tsp kosher salt

1/4 tsp cayenne pepper

1. Cut and seed the avocados, then scoop their flesh into a large bowl.  Using a fork, mash the avocados to your desired chunkiness.

2. Add the salsa, lime juice, salt and cayenne pepper to the mashed avocados.  Stir to combine.

3. Transfer the guacamole mixture to a serving dish (or eat it out of the bowl in which it was prepared…no judgement here).  Serve with tortilla chips.

Serves 6