It’s my simple way in Southern California to whip up a good batch of Guacamole. It’s the best!
I’m just going to tell you here and now that this is not a classic recipe for traditional guacamole. Guacamole purists might object to the way I make my guacamole. I must tell you though, that everyone who comes across my recipe is completely in love. It is good. It is perfect to accompany shrimp tacos or my mom’s tacos. But most of the time, we just do it to eat with tortilla chips.
How to Make Guacamole (Recipe Girl Style):
Mash four ripe avocados in a bowl. I like to use large Haas avocados.
How do you know avocados are ripe?
A ripe avocado will give in slightly to the pressure when pressed. It will be slightly soft but not spongy. If it is spongy then an avocado has passed the point of no return and it will not be good to use for guacamole.
Here’s where things change. I like to add some sour cream to my guacamole. There are two reasons for this. The first is that it adds a bit of creaminess to the guacamole. The second is that it gives you a little more guacamole! It doesn’t do much to the flavor at all. If you’re a purist (or avoid dairy), you can skip sour cream.
Next, I add a large scoop of fresh salsa. This means that you can have some tomato, onion, and cilantro to spice things up without having to buy tomatoes, onions, and cilantro.
Stir everything, add fresh lime juice and a generous pinch of ground cayenne pepper. Taste it and add as much salt as you want. That’s it!
Guacamole is best when consumed on the day it is prepared. Finally, I squeeze more lime juice on top (to keep the air from browning the avocado), then put some fresh salsa on top.
If you want to serve it in a few hours, take a piece of plastic wrap and cover the guacamole. Press the plastic wrap to touch the guacamole and refrigerate.
Serve with your favorite tortillas, and come back forever more!
A creamy take on the classic guacamole that everyone seems to love!
Servings: 8 portions
- 4 tall lawyers, peeled and pitted
- ¼ Chopped off Fresh cream
- ¼ Chopped off Fresh salsa (additional for garnish, if desired)
- 1 way lime
- ⅛ teaspoon ground cayenne pepper
- salt, to taste
- fries, To serve
Place the avocado in a bowl and mash it. Leave a few pieces here and there.
Stir in sour cream, salsa, ½ a squeezed lime and cayenne pepper. Add salt to taste.
Scrape the guacamole into a serving dish and squeeze some fresh lime juice into it. Garnish with fresher salsa. Use immediately.
- If serving later (must be served the same day), cover with plastic wrap and press the plastic wrap over the guacamole, so that it touches the guacamole. This will prevent air from entering and browning the top of the guacamole.
Portion: 1portion, Calories: 180kcal, Carbohydrates: teng, Protein: 2g, Large: 16g, Saturated fat: 3g, Cholesterol: 4mg, Sodium: 70mg, Potassium: 530mg, Fiber: 7g, Sugar: 1g, Vitamin A: 248UI, Vitamin C: 13mg, Calcium: 25mg, The iron: 1mg