Wednesday, November 9, 2011


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!

1 comment:

  1. I like to slather this on my body as a skin exfoliant and for moisture rejuvenation. Stay healthy!


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