My husband and I are part of a group we call the Sacramental Supper Club. Once a month we meet with a group of friends from church for dinner and conversation; each dinner usually has a theme. A couple months back we did a Mexican themed dinner, so I brought guacamole.
It was gone in less than 5 minutes! And the best part is, it takes about 5 minutes to make. So today I'm sharing the recipe for 5 Minute Guacamole.
I make my guacamole the same way my mom makes it: with avocado, Tabasco sauce, and lemon juice. She also adds in purple onion and tomato; I don't think they are necessary, but they make it so much prettier so I use them too.
Most people are surprised that I use lemon instead of lime; it's how I grew up eating guacamole, so I didn't know it was unusual until I started bringing the dip to parties!
You'll need 3 to 5 avocados, a purple onion, a tomato, Tabasco sauce, lemon juice, and salt. You will also need a food processor.
Find the ripest avocados you can. You can't have mind blowing guacamole without some really awesome avocados. You'll want to use avocados that are almost too ripe. They should be very dark green and soft, but not soft enough you stick your finger through the skin. If they are super soft and you are worried they've gone bad, flick the stem of the top. If the color underneath is light green, you're good. If it's dark, the avocado is too far gone. You never know what kind of avocado you may find at the store, so if you know you are going to making guacamole for a party, head to the store several days ahead of time. If all they have are hard bright green avocados, that's ok. Grab a few up and take them home. Leave them on your counter until they start to darken and soften. Once they've reached the desired ripeness, put them in the fridge to await their fate.
Prepare the onion and tomato if you'd like. If I'm making it for a party, I'll chop up half a purple onion and a whole tomato. I like to keep them big chunks so people who don't like them can eat around them. Set them aside for now.
Prepare the avocado. I just slice the avocado down the middle, set the pit aside, and scoop that creamy green goodness into the food processor. Depending on the size of your food processor, you may have to do a couple avocadoes at a time.
Add Tabasco and lemon juice. I must confess, I've never actually measured how much I use. It's usually 3 to 4 dashes of Tabasco, and several squirts of lemon juice. Always err on the side of not enough to start with. You can always stir more in later.
Just before starting the food processor, toss in a dash of salt. I usually use kosher salt for this step.
Run the food processor until avocado is smooth. The length will depend on your food processor. My old one used to take minutes; this new one takes seconds. You don't want to overdo it and end up with a puree.
Now's the time to taste it! From here you can decide if it needs more Tabasco or lemon. It is just a matter of taste - there's no right or wrong amount! Some people like it spicier, others just want a hint of it. Once it tastes just right, move the dip to the serving dish and add the onion and tomato. Just stir the chopped pieces in, or leave them sitting on the top if you like the way it looks.
And that's it! You're ready to enjoy your hard work all by yourself or share it with friends :)