I’ll never forget the day I naively bought a container of guacamole from the store and brought it home in eager anticipation of dipping into pure deliciousness. I took one bite and was AGHAST that this nasty green stuff before me could be sold under the name ‘guacamole’. Crushing disappointment…that’s what led me to first learn to read labels when grocery shopping. (It was college. Who read labels in college?!) The first ingredient on the list was: sour cream. “WHAT in the name of all that is holy is SOUR CREAM doing in guacamole?!?!?” I fumed. That should be illegal!
Obviously I have strong feelings about guacamole. Namely…that avocados are simply one of the best delights God has given us and they should not be butchered by pairing them with atrocities like sour cream, salsa, or anything else that will detract from their natural flavor. I like sour cream…it’s great on potatoes. I like salsa…It’s great with chips. I like tomatoes, onion, garlic….but none of these things belong in guacamole. The only exception to this is if you have flavorless and/or watery avocados. Then the above ingredients might move from the “butchering” category into the “doctoring” category in hopes of salvaging bad avocados. Otherwise, please let them shine like the food star they are.
So, if you LOVE avocados as much as I do then this is the recipe for you. It’s really my dad’s recipe and once you taste it you’ll know why, after growing up on this, nothing else will do!
- 3 large ripe Hass Avocados (1 large Hass provides roughly 3/4 – 1 cup of mashed avocado)
- 1/2 tsp kosher salt OR 1/4 tsp kosher salt and 1/4 tsp seasoning salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp lemon or lime juice (preferably freshly squeezed)
- 1 Tbsp (scant) light mayonnaise (half the time I leave this out altogether. Consider it optional)
- If you simply MUST have a little spice to your guacamole you can add a few drops of Tobasco Sauce. 😉
Slice avocados in half, discard the pit, and scoop the flesh from the peel. Mash with a fork until smooth (or still slightly lumpy depending on the texture of guacamole you prefer). Add remaining ingredients and stir/mash with fork until combined. Depending on how large your avocados were you may need to adjust seasoning to taste. Enjoy! This doesn’t last long around here.