5 Ingredient Guacamole
This homemade guacamole beats that packaged stuff any day.
- Prep Time5 min
- Serving Size4-6 People
Ingredients
- 3 Avocados
- 1 Dollop of Sour Cream (about 3 TBS)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 TBS Lime Juice
- 1/4 tsp Onion Powder
- 1/2 tsp Garlic Powder
Method
Cut open your fresh avocados and de-pit them.
Scoop out the avocado meat into a bowl and add the rest of the ingredients.
Using a fork, mash all the ingredients together until well combined and somewhat smooth.
Taste to see if any more salt is needed. Add accordingly.
Enjoy!
This is by far the easiest guacamole recipe that is delicious yet packed full of flavor. Enjoy!
How Do I pick and avocado!??!?!
Ok, you’re at the store picking avocados. Some are soft, some hard, some total mush. You’ve found some you think might be good based on the “squish test”, but how can you be sure?! You need them tonight!! Ok, relax, there is a way. There’s a knob on the end of the avocado where it was once connected to the tree. Inside this knob all will be revealed and you’ll never pick a bad avocado ever again!!!! Hallelujah!
What you do is peel the knob off and look inside. Does it mostly look green or brown? If it’s mostly green, guess what, “You got it, pull it up!” (The Sandlot Movie). If it’s brown then most likely inside is brown too. If the knob has already been picked off it might be hard to tell if it’s good or not, so move onto the ones that do. I love knowing this because getting a bad avocado freakin’ sucks! They’re a bit on the pricey side and you don’t always have time to go to the store to get another one. I also love this because sometimes you don’t always have time to let them ripen on your counter.
But what if it's ripe and I'm not ready!!!?
Not to fear! This is actually my favorite time to get avocados, even if I’m not going to use them for a few days to a week. All you need to do is pop them in the fridge. Don’t cut them up or anything. Just leave them in the fridge and they will last for a week. If you want to keep them for longer than a week all you need to do is cut them up, put them in a tupperware or freezer bag and put them in the freezer. They’ll last for about 3 months and then you can put them in smoothies or dressings.
Getting the pit out and recipe method
Getting the pit out is simple when you know what you’re doing. Grab a sharp knife and wack the center of the pit so the knife sticks into it. Try using the bottom of your knife to get the best leverage. Then, holding the avocado with your other hand, twist and the pit will come out. Yay!
After you get the pit out, scoop the avocado meat out with a spoon and put it into a bowl. Add the rest of your ingredients and smash until well incorporated and mostly smooth. Salt to taste.
Storage
Just in case you were a bit overzealous with how much guacamole you needed, here’s a great trick to help you preserve that freshness for a few days. Put the guacamole into a tupperware container with an airtight lid. Pour the guacamole and in using the back of your spoon try and smooth it out flat. Then, taking a lime, squeeze lime juice over the top, trying to cover most of it without out adding too much. The a lime juice protects the guacamole from reacting to the air by turning brown.
In case there is some browning that occurs by the next time you eat your amazing guacamole, you can do 3 things. 1 – Scoop off the top brown part. 2 – Stir it in. 3 – Depending on how much of the browning there is versus the actual amount of green guacamole, toss it. Welp, there it is. You know everything about using avocados now.
