Guacamole - the Right Way!

5.0(5)

Born in So. CA with avocado trees in our back yard, learning to make GREAT guacamole is not optional. Although purists may gasp at the inclusion of mayo & sour cream, it KILLS me to see TV chefs use lemon instead of lime. DO try this fabulous guac (pronounced like "WALK") recipe using big, ripe Haas, and watch it literally DISSAPEAR!

by Pellerin·published 2005-06-09

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Spreads

Servings

(6–7)

Total time

15 min

prep 15 min

Calories / serving

113 kcal

Ingredients (16)

serves

4 -6 Hass avocadoes, very large and ripe, peeled, coarsely chopped (count depends on size)avocado
3/4 cup sweet onion, diced (use Walla-Walla, Vidalia, or red)onion
2/3 bunch cilantro leaf, chopped (apx. 1 cup)cilantro
1/2 cup mayonnaise (Best Foods aka Hellmans)mayonnaise
2/3 cup sour creamsour-cream
2 teaspoons fresh lime juice (*not* a lemon, Yuck! Use juice of about 1/2 of a medium lime, go easy)lemon
3 -4 dashes hot sauce (I use a Chipotle-based smoky one)
2 roma tomatoes, chopped (seeds and juice removed first)tomato
1 teaspoon kosher saltsalt
1/2 teaspoon black pepperpepper
1 teaspoon cumincumin
1/4 teaspoon red chili pepper flakes
1/8 teaspoon chili powderchili-powder
1/4 teaspoon garlic granulesgarlic-granules
1/4 teaspoon onion powderonion-powder
1/2 teaspoon sweet Hungarian paprikapaprika

Instructions (1 steps)

01Grind spices together with mortar & pestle. Add to rest of ingredients, partially mashing the avocado – leaving at least ½ in good-sized chunks. Cover tightly with plastic wrap and chill overnight. Taste for seasonings, then sprinkle with a bit more paprika, some more fresh cilantro leaves and diced red onion on top, and serve with tortilla chips.

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Rich recipe — supports nutrition-aware planning.