Guacamole
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That beautiful creamy green bowl of deliciousness. Guacamole seems elegant and rustic at the same time and I think it’s my favorite dip.
You can serve Guacamole with chips, or as a topping for other Mexican dishes such as burritos or fajitas.
I’m breaking the rules with this recipe – traditional guacamole doesn’t contain sour cream. If I had an avocado tree in my backyard I know I’d be able to make good guacamole without sour cream, but I think we need to cover some quality issues with store bought avocados. The sour cream adds a smoothness and richness while adding some complexity to the flavor.
Guacamole
Category
South of the Border
Persons
8
Prep Time
20 minutes
Wait Time
4 hours
Total Time
20 minutes
Ingredients
- 2-4 Tbsp sour cream
- Juice of 1/2 lime (2 Tbsp.)
- ½ tsp kosher salt
- 1 clove garlic, crushed
- ½ Tbsp dried cilantro (1 ½ Tbsp fresh)
- 1/2 tsp cumin
- 2 Soft Avocados (brown or black, not green)
- 2 Roma Tomatoes, in small cubes
- ½ cup white or green onion, diced or sliced
- 1-4 jalapeño or Serrano peppers, diced
Instructions
- Combine the first 6 ingredients and blend until smooth (I like to use a whisk to stir it).
- Pit, scoop and mash the avocado in a separate bowl.
- Blend the mashed avocado, onion and tomato with the rest of the ingredients in the first bowl.
- Spritz some lime juice on top, and then cover it with cling wrap directly on the guacamole. This will keep it from browning on top.
- Put it in the fridge and let it set for 3-4 hours.
- Taste and add salt & pepper to taste
- Garnish with cilantro leaves, shredded cheese, diced onion, and/or black olives before serving.