Best Ever Guacamole
Source of Recipe
Aunt Saunny
3 avocados
1 tablespoon lime juice
1 1/2 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon salt
Pit the avocados. Scoop out the avocado meat with a large spoon and
place in mixing bowl. Add the lime juice, garlic powder, olive oil
and salt. Mash avocados with a large fork. Chill for 30-60 minutes.
Guacamole does not keep very well. Eat up!
Tips: You can use 1 1/2 teaspoons fresh minced/chopped garlic if you
prefer. I like it better with garlic powder. The garlic powder I use
is VERY powdery, the same consistancy as baby powder. You may add 1/2
cup pico de gallo or chopped tomatoes and onions if desired.
Ripe avocados: A ripe avocado is relatively firm, but will yield to
gentle pressure when held in the palm of the hand and squeezed. Color
cannot always be trusted to determine whether or not an avocado is
ripe. Indeed, the squeeze test is the most accurate.
If you plan to use avocados immediately, buy ripe ones. But if you
want to buy them a few days before you plan to use them, you can buy
them when they are hard and do not yield to squeezing. Then just set
them out in a cool place and wait for them to get ripe.
But what if you want them to get ripe faster? A good trick is to put
the avocados in a brown paper bag. Putting an apple in the bag with
the avocados speeds the process even more.
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