I have been making this guacamole recipe for as long as I can remember. At least ten years. During my senior year of college, my diet consisted of this, tortilla chips, and melted cheese. Caitlin might remember that. What else does a girl need? Oh yeah, booze.
I realize that this isn't the most authentic guacamole recipe. Hey, I'm from Maine. The state furthest from the southern border. You should just be happy I can pronounce guacamole.
Start with a few ripe avocados. You can tell they are ripe a couple of different ways. Squeeze test: gently squeeze the outside of the avocado. It should give a little but not a lot. Check the entire avocado. If it gives in a lot in one particular area, move on. It could be bruised. Stem test: knock off the stem/nub or whatever you call the little thing at the top end. If it's bright green underneath it's good to go.
Gently mash up the avocado with a fork. Add garlic powder (1/2 - 1 teaspoon to taste), the juice of a lime, and some salt. Keep tasting this as you're making it to make sure you have enough seasoning. If you are serving it with tortilla chips, try it with a little piece of chip because chips have a lot of salt on them and could throw off the entire balance.
Now, add some sour cream and blend together.
This is really good. I also love this on BLT's instead of mayonaise. Or on burgers. Or on pita chips. Or on cardboard.
Give it a whirl and stay hungry!
I like to slather this on my body as a skin exfoliant and for moisture rejuvenation. Stay healthy!ReplyDelete