Makes 2 cups
30 minutes or fewer
The next time you see perfectly ripe avocados
on sale, stock up and make this freezer-ready recipe. Extra lime juice keeps the guacamole smooth, creamy, and delicious even after it's been frozen.
- ½ small yellow onion, sliced
- ¼ cup lime or lemon juice
- 1 clove garlic, minced
- 2 avocados, halved and coarsely chopped
- ¼ cup chopped cilantro
- 1 Tbs. olive oil
- 3–4 drops hot sauce, or more to taste
Place onion, lime juice, and garlic in bowl of food processor; purée until mixture has consistency of paste. Add avocados, cilantro, and oil; process until smooth. Season with hot sauce, and add salt and pepper, if desired. To freeze and enjoy later: Place guacamole in small, resealable plastic bags or containers, and freeze. When ready to eat: thaw to room temperature before serving.
July/August 2010 p.70