Ingredients

• 4 soft ripe Haas or other Mexican Avocados
• 1 very ripe medium tomato
• ¼ finely chopped medium purple or white onion
• 1 handful cilantro (Chinese parsley or coriander), roughly chopped
• 1 clove garlic, pressed or finely chopped
• 1 tbsp freshly squeezed lemon or lime juice
• 1 tsp Mexican hot sauce, or 1 tsp chile powder (or to taste)
• ¼ tsp salt (to taste)
• 1/8 tsp freshly ground black pepper
• ¼ cup sour cream or Mexican Crema (optional)

Method

1. Dice tomato and onion in ¼” dice.
2. Mix with all other ingredients except avocado.
3. Cut avocados in halve lengthwise and scoop meat into mixture.
4. Mash with potato masher until desired consistency; chunky is traditional.
5. Cover with plastic wrap pressed down on the surface of the guacamole to eliminate contact with air.
6. Allow to mellow for at least one hour.
7. Remove plastic wrap.
8. Garnish with chopped green onions, additional chopped tomatoes, a swirl of sour cream, or sprigs of cilantro.
9. Serve with tortilla chips, preferably homemade.
10. Stand back out of the way so you don’t get run over.
11. This recipe can be halved, tripled, quadrupled, whatever your requirements are.
12. I make it with 10-12 avocados for Christmas Eve.
13. It generally lasts about two hours.