An avocado based dip great with tortilla chips.
|2 Tbsps.||Cilantro, fresh, snipped|
|1 tsp.||Seasoned Salt|
|1&1/2 tsps.||Tabasco Sauce|
|1 Tbsp.||Lime Juice, fresh squeezed from 1/2 a lime|
|1 Tbsp.||Worcestershire Sauce|
|4 ozs.||Sour Cream|
Cut each of the Avocados in half, remove the pit and spoon the avocado out of its skin and into a medium large bowl. Thinly slice the Green Onions and add to the bowl. Finely dice the Tomato and add to the bowl, optionally straining to omit most of the juice. Use a garlic press to press the cloves of Garlic into the bowl. Add the finely snipped Cilantro to the bowl and mash all the ingredients in the bowl with a potato masher to as smooth a consistency as you like.
Stir in the Seasoned Salt, Tabasco, Lime Juice, Worcestershire Sauce and Sour Cream to a uniform consistency and color. Chill and serve with Tortilla Chips.
I've used lemon juice instead of lime juice. I've also used chunky salsa instead of tomatoes. Obviously quantities of ingredients vary based on either size or taste preference and all but the avocados can be omitted all together.
Can also be prepared in a food processor if its container is large enough, in which case ingredients can be added as large chunks.
There are different varieties of avocados and some believe Haas is the only variety to use for Guacamole. Avocados are ripe when they yield to moderate finger pressure but may be over ripe or rotten if they yield to slight pressure. Haas avocados turn from green to near black when ripe. Unripe avocados can take up to 4 days to ripen, but will ripen more quickly if stored in a closed brown paper bag along with the lime you got for the Guacamole. Consequently, having ripe avocados on the day you want to serve can be tricky if not down right impossible.
The good news is that Guacamole freezes well with no adverse affects and may even enhance the flavor. So plan on making it four days in advance with the option of making it the day of serving if the avocados do not ripen until then.
Guacamole Deviled Eggs - A Mexican twist to the classic deviled eggs for a change of pace.
Yield: 3.5 cups
Nutrition Facts per Serving:
12g Fat (75.7% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Non-Fat Milk
2 1/2 Fat
0 Other Carbohydrates.
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