Easy Guacamole

This is by no means an authentic guacamole.  It's just my fast and easy version to serve with Tacos, Enchilada Bake, Taco Bake or just plain tortilla chips!

1 or more avocados, almost ripe or ripe
1 or more tablespoons La Victoria Salsa
1 or more long squeezes of the yellow lemon full of lemon juice in the fridge

Cut the avocado in half.  Twist it open into 2 halves.  Spoon out the half without the pit into a small bowl.  Remove the pit from the other half.  (I just use my thumb nail and fling it out.  The one time I tried to use a knife to "stab" it out, the knife when clear through and cut and my hand!)  Spoon this other half in the small bowl.  Using a fork, smash the avocado.  Add the salsa and lemon juice.  Stir it up and serve it up or cover tightly and store it in the fridge for up to 24 hours.  Any longer and it starts to look funny.  Mine does not last much longer than that anyhow.  Hannah LOVES this with tortilla chips

My trick to buying a good avocado:  I only buy bright green avocadoes.  The bright green one are still green (obviously) and hard.  They are not all bruised up.  I take them home and let them ripen on my counter for 1-4 days depending on their original greenness, when I want to use them and how ripe I want them to be when I use them.  They are ripe when they turn dark, almost purple and are somewhat soft to the touch.  I frequently use them in guacamole before they are completely ripe.

If you only want to use 1/2 an avocado, leave the pit in the un-used half, put in a plastic bag in the fridge for up to 24 hours. When you go to use it the next day, it won't be too very brown.  Remove the pit and use as you like.