Guacamole is one of those dishes that everyone and their dog has a recipe for. This of course is the best recipe (haha!) as it’s my version of the dish.
I find avocado and lime have very distinct flavors so I tend to keep mine very simple and not overwhelm the guacamole with 1,001 ingredients.
You’ll also notice that some people make their guacamoles chunky and others smooth. Depending on the dish I am serving it with, I may make it chunky but overall I prefer to make it smooth as a ripe avocado really lends itself really well to that silky smooth texture.
Creamy Guacamole Recipe
Servings 4 servings
Ingredients
- 4 avocadoes ripe, should give slightly to a gentle squeeze
- 1 small purple onion diced very finely
- 1 cup sour cream
- 3 limes juice only
- tabasco sauce
- sea salt flakes
- pepper grinded
Instructions
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Halve the avocadoes, remove the pits and scoop out the flesh.
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Chop flesh roughly and place in a food processor.
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Add the onion, the lime juice, the sour cream, a few drops of Tabasco, season with salt and pepper and puree on high until smooth.
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Taste for seasoning.
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If not using right away store in an airtight container with a layer of plastic film stuck to the surface of the guacamole to prevent the air oxidizing the surface.
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Dollop on top of grilled fish or chicken with a little chopped tomato flesh and fresh coriander (cilantro), or serve with freshly steamed vegetables, chilli con carne, rice and of course corn chips and salsa.
Notes
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