- 2 medium-size ripe avocados, Haas variety, preferably California
- 1 small tomato, ripe and firm
- Pinch of salt
- Peel and mash the avocados by hand with a potato masher. If you use a blender or food processor, it gets too creamy. Hand dice the tomato and add it to the avocados. Save the tomato juice and use it to thin the guacamole slightly. Add salt to taste.
Kenneth says: "I have had many people come up to me and ask what we put in the avocado that makes it so good. My reply is the same for all of our food: We buy the best ingredients possible and leave them alone."