Guacamole is a basic recipe that is the essence of Tex-Mex cooking. You can make it mild or spicy, creamy or chunky; just be sure to use nicely ripened avocados. Serve with tortilla chips and crudités such as jicama sticks, celery, carrot sticks, and bell pepper strips.
Serves: 12Hands-on: 10 minutesTotal: 10 minutesDifficulty: Medium
- 3 medium ripe Haas avocados
- 3 Tbsp. lime juice
- 1⁄3 cup sour cream
- 2 medium tomatoes, seeded and chopped
- 1⁄2 cup minced sweet onion
- 2 Tbsp. chopped cilantro
- 1⁄4 tsp. ground cumin
- 2 tsp. chili powder
- 1⁄2 tsp. salt
- 1⁄8 tsp. ground black pepper
- Cut avocados in half. Using a chef’s knife, hit the pit sharply, then twist the knife to remove it; discard pit. Using a large spoon, scoop out the flesh and place in a bowl. As you work, sprinkle lime juice over avocados to stop oxidation. Sprinkle any remaining lime juice over avocados when you have finished.
- Using a fork, coarsely mash the avocados, keeping some pieces intact for a chunky texture. Stir in remaining ingredients and mix well. You can serve this immediately, or cover by placing waxed paper directly on the guacamole’s surface and refrigerating up to 24 hours.