I used to hate avocado. And the texture of guacamole? Forget about it. But, when I was about 15, my dad pulled me in the kitchen and made sure I knew how to make guacamole. I guess he figured it was an important life skill? I don’t know. But I do know that I sure am grateful. Now that my palate has matured, I adore avocados. I seriously can’t get enough of them. I love using them in recipes (Omelettes anyone?!), but my favorite thing to do is just sit down with a bag of tortilla chips and a bowl of guac.
How to Make Guacamole
Ok, so the title of this post says that you can make guacamole in 2 minutes. That’s not a just a hook. It’s for real. I timed myself and did it in less than two minutes, start to finish. (Disclaimer, I had the ingredients on the counter already, but grabbing salsa and lime juice won’t add more than ten seconds to your time, keeping you under the two minute mark.)
I make my guac directly on a cutting board or on a plate. It’s easier to smash the avocado on a hard flat surface.
What you’ll need:
Salsa (about 1 – 2 TBSP)
Lime Juice (Lemon Juice can be substituted)
Salt to taste
Take the avocado and carefully cut in half. Twist to open. Pull out the pit. (I do this by hitting it with the sharp edge of the knife and pulling it out. You can also scoop it out with a spoon.)
Use a fork to remove avocado from peel, then mash to your desired consistency. I like my guacamole with a little bit of chunk.
Pour on a little bit of lime juice. You can substitute lemon juice if you don’t have lime. It’s still delicious, it just has a twangy flavor. You may even prefer it that way. Back to the lime. Pour on about a half a teaspoon. Or you can eyeball it.
Add a little bit of salsa directly to the pile of mashed avocado. This is about a tablespoon or two.
Sprinkle with salt. Use your fork to fold in the salsa and lime juice, scraping the plate as you go. Mix well and enjoy. I often just eat it right off the plate. With chips or taquitos, of course. Not that I’d ever lick it off the plate. Ever.
Want to know a cool trick with avocados? You can freeze them, but I don’t like to. They turn dark and mushy. Bleh. But frozen guacamole is perfect! The freezing/thawing process doesn’t change the texture, flavor or color. I buy avocados in bulk, make a giant batch of guac and freeze it in smaller containers.
I won’t admit that the containers are single serving size. My kids like guacamole too, so I hide some for myself. Don’t act like you’ve never hidden food from your kids. If you haven’t, your time will come.
So what do you think? Will you take the two minute challenge?!