It might be my imagination, but I swear avocados get more expensive every time I go to the store. If you are going to make guacamole at home, you have to really make it count.
When my friend Teresa first served me this guacamole, I was struck by the fact that it tasted exactly how guacamole tastes in your memory on those days when you are craving it and there are no ripe avocados in sight.
With its perfectly flavor and creamy texture, this guacamole won’t disappoint, and the super-speedy preparation will save you stress on busy nights. I won’t guarantee that it is the most authentic guacamole around – it is much more of an American version, but that doesn’t make it any less tasty.
Serves: 6 (as an appetizer with chips)
Prep time: 5 minutes
- 3 avocados (make sure they are very ripe, otherwise, place them in a paper bag for a few days to ripen)
- 1/2 – 1 cup sour cream (based on individual preference)
- half a lemon
- tabasco sauce (chipotle flavor is great choice if available)
- Cut each avocado in quarters lenthwise, removing the pit.
- Use a spoon to scoop the insides into a serving bowl.
- Using a fork or potato masher, mash the avocados until smooth.
- Squeeze the juice from the lemon into the mashed avocado.
- Add 1 tablespoon tabasco sauce and 1/2 teaspoon salt.
- Mix thoroughly until blended.
- Add the sour cream and mix again.
- Serve with corn tortilla chips.