Janet’s Guacamole : The Dip, The Recipe
This is a Guacamole recipe I created years ago and often make for parties, Cinco de Mayo, or as a yummy starter appetizer for a home-cooked Mexican dinner. Making Guacamole from scratch using fresh Avocados is definitely the way to go for the best tasting flavor – and so easy. Skip the Sour Cream if you want to go for a more healthy dip, it will still taste really good. If you are having this for a party, be sure to double (or even triple for a large group) the recipe. Serve your Guacamole with a big bowl of crisp, fresh Corn Tortilla Chips. Enjoy!
- 2 large ripe Avocados
- ¼ cup Sour Cream
- 2 Tomatillos, husked and rinsed
- 1 medium Roma Tomato + extra for the topping (1 small Roma Tomato)
- 2 heaping tablespoons fresh Cilantro, minced (plus a little extra for topping)
- 1 tablespoon fresh-squeezed Lime Juice
- ½ teaspoon Salt
- 3 drops Hot Sauce (I use Cholula or Tapatio)
- Cut Avocados in half around the seed/pit, then remove the seed and scoop the Avocado out of each half shell with a spoon, placing into a medium bowl.
- Lightly mash the Avocado with a fork.
- Add Sour Cream and gently mix in with fork.
- Finely chop the Tomatillo, then mash up using a mortar and pestle.
- Finely dice the Tomato and mince the Cilantro.
- Add the Tomatillo, Tomato, Cilantro, Lime Juice, Salt, and Hot Sauce to the Avocado mixture and gently combine all the ingredients until just blended.
- Chop the extra Tomato and a little extra Cilantro and sprinkle decoratively on top of your prepared Guacamole.
- Serve immediately alongside a bowl of Tortilla Chips for dipping.