A four ingredient guacamole with a wonderful flavor that's ready in no time. So simple anyone can make it.
There are many uses for avocados but when I have them I always want to make guacamole. It's creamy, savory, and delicious. It makes a great snack or addition to meals like tacos, salads, even sandwiches. I'm a guacamole addict. Are you?
I'm a guacamole addict. Are you? [Tweet this]
One of the many awesome things about Hawaii is that avocados grow on trees. Buying avocados can be a little pricey but I have a friend with an avocado tree in her yard. It's a big old tree that produces lots of avocados and she shares them with me. At one point, I had about eight avocados on my kitchen counter waiting to become perfectly ripe. I love Hawaii.
Money doesn't grow on trees, but avocados do. [Tweet this]
Now I have to mention this mortar and pestle. I love it. My husband brought it home one day (I think from Costco, but I don't remember for sure) because he knew I always wanted a good one. That's my kind of romance. I don't want diamonds. The way to my heart is with cooking paraphernalia. Anyway, it's eight inches in diameter and heavy (I have to use two hands to lift it). It doesn't get moved often but has a place of honor on my prep table right beside my Kitchenaid. It's great for grinding hard spices and for this recipe, pounding garlic. The way to the best guacamole is with pounded garlic. You can mince all you like but when you pound/mash it all the oils are released and it becomes very fragrant and delicious. This is the way to make ready to serve guacamole. You don't have to wait for the flavors to meld when you pound and mash everything together. Now I love guacamole with lots of flavors in it like my Great Guacamole but, I love it quick and simple too.
The best guacamole is with pounded garlic. [Tweet this]
Quick & Easy Guacamole
2-3 cloves garlic, minced
Hot sauce (like Habanero Hot Sauce)
Peel and mince (or just chop into small pieces) the garlic. Then place it in a mortar and pestle and pound/mash it until it's very fragrant and kind of mushy (you can also use the edge of a knife or even a garlic press for similar results, but nothing beats taking out some aggression by pounding it in a mortar and pestle).
Then add the avocado and juice from 2 limes. Mash and stir the avocado until it's creamy and mixed well.
Add as much hot sauce as you like and stir to combine. You can add salt if you like, but I rarely do since I eat it with tortilla chips that are usually salty enough.
It's ready to serve right away. Refrigerate leftovers in a sealed container for up to a week (if it lasts that long). You can also freeze it in a zipper bag just make sure all of the air is squeezed out (I've had frozen mashed avocado with lime juice in my freezer for up to 1 month--it may stay good for longer but did I mention I'm an addict).
Recipes mentioned in this post:
Don't know what to do with all this guacamole? Try:
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