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This recipe is so very simple. Limes were on sale at the store. Avocados were on sale. Hard, green avocados.
To tell you the truth, hard green avocados are my favorites. Oh, of course I do not eat them green, but I have some control over the ripening process. Unfortunately, the ripe ones from the store are hit or miss. They feel perfectly ripe, but more than once I've been tricked once I have them home, slicing them open to find they are actually much too ripe, and sometimes even brown with a funny taste. I'm always bummed when that happens. The chickens do love avocado in any stage of ripeness, in case you were wondering.
As soon as I get home with hard, green avocados I pull out my brown paper sacks. I actually bought a package of lunch sized brown paper bags to have on hand for ripening avocados. I use them over and over until the bag gets damaged in some way, then I start with a fresh bag.
I place four or five avocados in each brown paper sack, making sure that none are lying on top of another. Then fold down the bag just a couple turns. If the avocados are very green and hard, I wait two or three days to begin checking them for ripeness. It's very easy to do. You just feel through the bag. Press lightly into the avocado. If it gives every so slightly, I open the bag to get a better idea. Often the entire bag is perfectly ripe and so we end up with guacamole with dinner.
I've put lemon juice in my guacamole plenty of times, always just a small amount, rarely enough to change the flavor. One glorious evening I decided to squirt some lime juice into mashed avocado. I thought it was quite tasty. And so began this love triangle between me, avocados and limes. 😉
I introduced my husband to my newest treat and he was enamored as well. I've made it several times, and I think I've got the amounts down to a science. Although I have to say you should experiment with adding your lime juice since your avocados may be smaller or larger than mine. This guacamole is delicious with taco salad, as a side dish or maybe you just want to eat it from the bowl with a spoon. It's that delicious.
- 4 medium sized avocados, ripe
- 1 tablespoon onion, diced
- 1 clove garlic, crushed
- 1/2 teaspoon of salt or more to taste
- 2 tablespoons lime juice, freshly squeezed
Remove stem from avocado.
Using a sharp knife (without serrated edge), slice the avocado in half, down to the seed. Twist the two halves and pull apart to reveal the seed. I usually squish the half with the seed so that it pops up and out.
Using a spoon, remove the flesh from the peel and place in a medium size bowl.
Using a potato masher or fork, mash the avocado until it is smooth and creamy. You may leave small whole bits of avocado if you so desire.
Dice one slice of onion and drop into bowl with avocado. Peel and crush one clove of garlic, add to the bowl. Add salt. Mix.
Taste. Make sure you have added enough salt.
Now add the lime juice. As I mentioned earlier, you may want to add less or more, tasting as you go. I have found that 2 tablespoons for four avocados tastes perfect.
I hope you get a chance to try this sometime and let me know how you like it.