Guacamole

I’m always fascinated by the statistics they print each year on how much guacamole will be consumed today and how much of a stadium it would fill up.  This is my brother-in-law’s recipe and although I have rarely met a guacamole I didn’t like, I think his is the best.  Leftovers are great as a sandwich spread, particularly with turkey or as a topper for a monterey jack and tomato omelet or a side with grilled tuna.  Leftovers don’t always happen though.

Guacamole

  • 4 ripe avocados
  • 1 TB lime juice
  • 1 TB sour cream
  • 1/2 tsp salt
  • dash of pepper
  • 1 1/2 tsp chili powder
  • 2 TB salsa
  • 1 small chopped onion
  • 1 chopped tomato
  • cilantro (optional)

Mash avocados, add remaining ingredients and mash until well combined.  (This is the part of cooking where toddlers excel!).  Taste and adjust seasonings as needed.  This is one of the few recipes I make where I don’t skimp on salt.  Salt and the chili powder are the two “magic” ingredients that you should consider adding.  Let sit in a bowl with the avocado pits in the guacamole until ready to serve.  (That keeps it from turning brown.)