Guacamole - the Right Way! |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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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! Ingredients:
4 -6 hass avocadoes, very large and ripe, peeled, coarsely chopped (count depends on size) |
3/4 cup sweet onion, diced (use walla-walla, vidalia, or red) |
2/3 bunch cilantro leaf, chopped (apx. 1 cup) |
1/2 cup mayonnaise (best foods aka hellmans) |
2/3 cup sour cream |
2 teaspoons fresh lime juice (*not* a lemon, yuck! use juice of about 1/2 of a medium lime, go easy) |
3 -4 dashes hot sauce (i use a chipotle-based smoky one) |
2 roma tomatoes, chopped (seeds and juice removed first) |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 teaspoon cumin |
1/4 teaspoon red chili pepper flakes |
1/8 teaspoon chili powder |
1/4 teaspoon garlic granules |
1/4 teaspoon onion powder |
1/2 teaspoon sweet hungarian paprika |
Directions:
1. Grind spices together with mortar & pestle. Add to rest of ingredients, partially mashing the avocado – leaving at least 1/2 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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