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Fast Guacamole

(5 Votes)
1 1/2 cups
5 Min

You can make this so fast, you'll wonder why you ever bought ready-made guacamole. Just make sure the avocados are ripe. And if they do need a little extra ripening, just place them in a brown paper bag in a warm place until you're ready to go.

What You'll Need:
  • 2 ripe avocados, pitted and peeled
  • 1 tablespoon lime juice
  • 2 tablespoons picante sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
What To Do:
  1. Combine all ingredients in a large bowl. Use a fork or potato masher to blend well.
  2. Serve immediately.


The best avocados for guacamole are the Haas avocados which are small and dark green, almost black. And if you want to make this in advance, go ahead. But after you make it, place the avocado pit on top of the guacamole, cover, and chill until ready to use. The pit will help reduce the darkening of the guacamole and help maintain its bright green color. Bet you didn't know that!

Ratings & Comments

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I have not made this yet so I cannot rate it.

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Didn't care for this

The pit story IS just an urban myth. Tuck plastic wrap in so it seals the guacamole in its container and no air can get to the guacamole -- as "Dita" says above -- and that will keep it bright green. It's oxidation due to contact with the air that makes guacamole turn brown, not whether you stuck a seed in it.

I've always used the pit to help retain freshness. I, too, think this is too much lime juice. I have made mine with picante sauce and we like it. And, I like a little cilantro in mine. a Texan I've been quietly making my guacamole this way for years, lol! I don't measure the ingredients; I just flavor the avocados til I like the taste. I can say that I would never put that much lime in though (too sour). This recipe tastes nearly as good as making it the long way and is so much quicker! Quick way to tell if the avocado is ripe is to check under the dried out stem: if it's green the avocado is ripe; dried out and brown then the avocado is mushy and brown inside.

I do not care for lime in my guacamole, and the pit will work for just a few hours. But if you will place your guacamole in a bowl that has a good seal top, take a piece of plastic wrap that completely covers the guacamole and press it in on top of the guacamole pushing out all the air under the wrap and then put the lid on sealing it tightly - your guacamole will be as fresh the next day as it was the first. It is the air that turn your guac and gives it the sour taste which is only added to by the lime! Try it - I made a believer out of my Engineer Bro-in-law, who does make the best guac I know, but never knew my trick and threw out lots of left over guac!

It helps, but you still need the lime juice....using half an avocado? leave the pit in the other half until you use it. that also helps along with the lime juice.

no i didnt know that...its a very interesting fact to know..

It's been said that the pit story is just an Urban Myth and therfore not true but I guess it can't possibly hurt!!

Contrary to the recipe notes, I thought that pretty much EVERYBODY knew that leaving the pit in the finished guacamole helps retain its color.

I did not know that about the pit....guess you learn something every day! Will make this for Super Bowl

This is my FAVE guacamole!!! It's better than most mexican resturants! Not so chunky. Smooth and flavorful. Yum, Yum!!!! Don't even think about those guacamole seasoning packets anymore - this has them ALL beat!!!!! Try it - you'll love it.


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