By the way, I perfer the Haas type to the big green ones. I think they are creamier and have more flavor. You sliced that guy in half and take your knife firmly in one hand and grip half the avocado in the other and wack the pit with the knife. No butter knife here. Make sure it's a good hard wack so the knife sticks then just twist it a bit and it comes right out.
See, just like that.
Now, if you want to have chunks for a chunkier salsa or to put them in salads then you just score it gently in a grid pattern. Mine was a little overly ripe so they were pretty soft.
You then scoop it out with a small spoon. If you had scored it it will come out in nice little chunks. If not then it is getting mashed up anyway and just scoop it out in big chunks as shown below.
You need to salt it well. That's me, you salt as much as you like. Sometimes I add garlic. I was hungry and did not want another step.
Just mash away with the back of a fork. If your avocados are ripe then this will be easy. I have put them in a food processor when they weren't fully ripen but I do not recommend this. Just let them get ripe. Not mushy, but they should give a bit when you squeeze them. You can buy them hard and let them sit on the counter to ripen. I have heard that apples let off a gas that help speed that along. Keep them in the refrigerator once they are ripe.
Add some lime juice. Yes, that is a lemon. I was out of limes so I made do. Sometimes one must improvise when one is hungry. But lime juice is better. So, let's pretend that is a green lime. Okay?
You can add fresh chopped tomatoes if you like but here is my short cut. I always have salsa. I nice chunky one that is pretty tasty is Newman's Own. I do like the salsa that Publix has in the produce section. That is some fresh tasting salsa. Yum. But this is what I had on hand. I just add a couple of scoops. That's it. See how creamy? No sour cream needed.
Stir it up and enjoy! My son turns his nose up at this stuff which is fine by me. All the more for me and the hubby.