6 Ripe Avacados
1 pint of hot salsa (I use King Sooper's store brand)
Sometimes, I add 1 box (two bags) of Guacosalsa. If this is not added, you should instead add 4 more avacados, a couple of sprinkles of cilantro and a clove of garlic pressed and chopped.
Peel the avacados and remove the seeds. Add the salsa and the guacosalsa (or cilantro and garlic). Mash all of these together with a potato masher or with a fork (I have tried a blender and it gives a smoother dip but it changes the taste in a way that I don't like). When finished, there should not be any large chunks of avacado remaining in the bowl.
After everything is mashed add the following:
| Soy Sauce | 3 good size squirts (about 1 1/2 Tablespoon) |
| Seasoning Salt | sprinkle over the entire bowl (about 1 teaspoon) |
| Salt | Sprinkle in a small amount (about 1/2 teaspoon) |
| Hot Chili Powder | Sprinkle in to taste (I use about 1 teaspoon) |
| Cayenne Powder | Sprinkle in to taste (I use about 1 teaspoon) |
| Lemon Juice | Pour in a small amount (about 2 teaspoons) |
| Black Pepper | Sprinkle in a small amount (about 1 teaspoon) |
| Garlic Powder | Sprinkle in a small amount (about 1 teaspoon) |
| Lemon Pepper | Sprinkle in a small amount (about 1/2 teaspoon) |
Mix the above in thoroughly then add the following:
| 2 Tomatoes | diced into medium sized pieces |
| 1 Red Onion | diced into small pieces |
Stir these in gently (do not mash)
Generally, this will make one large bowl of guacamole. Sometimes I leave the onion out or reduce the tomato at the end if I am making it for someone that does not like these as much. It is best if chilled in the refrigerator for at least an hour before serving. When kept cold, it will stay good for about 4 to 5 days.