Em’s Famous Guacamole
My lil’ sis loves this guacamole and it gets a run pretty often, disappearing in the flash of an eye. Lizzie, this one’s for you, so you don’t have to wait for me to make it. Really it’s the most basic thing to whip up and who can go past a nice big bowl of guacs with some corn chips to kick off a party or gathering. The best thing is it’s so great the next day on toast or in a sanga, if you have any left of course – I usually keep some aside to make sure we have leftovers! Don’t go too heavy on the lime/lemon juice, Tabasco or sour cream to start as you can’t take these out, add a bit at a time until you get it how you like it. The sour cream can really dull the other flavours, I reckon I only add 1½ tablespoons at the most, even when I’m making a really big bowl – just enough to cream it up a little.
4 nice ripe Hass avocados (the Shepherd variety just don’t seem to be creamy enough, leave them for salads)
1 large, ripe roma tomato, finely chopped
½ red onion, finely chopped
juice of ½ – 1 juicy lime or lemon (lime is best)
about 6-10 shakes of Tabasco
1-2 tbsp sour cream (full fat of course)
Chop the onion and tomato. Mash the avocados with a fork, leaving a few lumps, you don’t want it too smooth.
Add the onion, tomato and some lime/lemon juice and mix.
Add some Tabasco, 1 tbsp sour cream and some salt and pepps.
Taste it now and then adjust with more lime/lemon juice, Tabasco and sour cream to your liking.
For a bit of variation you could add some spring onions, or some coriander, mint and/or parsley or even some finely chopped jalapenos for a bit more kick.
Makes a pretty big bowl.