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Speedy Guacamole

Buy avocados that are large, very green in color, and slightly soft to the touch. Too soft, and they are usually rotten; too firm, and they are hard as rocks. You can change the amount of salt and lime juice in the guacamole depending on the flavors that you like best. Printer-friendly version.

2 ripe avocados
3 cloves garlic, peeled
3 tablespoons fresh lime juice
2 teaspoons salt

Slice the avocado in half lengthwise and open them. Remove the pits. Using a tablespoon, scoop the meat of the avocados out of the skins, and put it in the food processor. Discard skins.

Add the garlic cloves on top of the avocado (if the garlic is underneath, it will just spin uncut at the bottom of the machine). Blend or chop until the mixture is smooth.
(If you don't have a food processor, you can just use a medium bowl. Add the avocado and the garlic, chopped, to the bowl and mash with a fork until smooth.)

Add the lime juice and salt, and blend or stir again until well mixed. Serves 6-8 as an appetizer.

Equipment Needed:
Food processor or medium bowl and fork

Serving Suggestions:
If you are a guacamole fan, you can serve it with anything (we even eat guacamole sandwiches). Guacamole always goes with any type of southwestern food, like Magical Southwestern Black Beans (recipe available in the book!), or just plain tortillas or tortilla chips.

Active Preparation Time: 10 minutes
Start-To-Finish Time: 10 minutes