Guacamole – Recipe Girl

This is my simple, Southern California way to whip up a great batch of Guacamole. It’s the best!

I’m just going to tell you right here and now that this isn’t a classic recipe for traditional guacamole. Guacamole purists might object to how I make my guacamole. I do need to tell you though that everyone who encounters my recipe is completely enamored. It’s a good one. It’s perfect for eating with shrimp tacos or my Mom’s tacos. But mostly we just make it to eat with tortilla chips.

How to make Guacamole (Recipe Girl style):

Mash four ripe avocados in a bowl. I like to use large Haas avocados. 

How do you know when avocados are ripe?

A ripe avocado will yield lightly to pressure when squeezed. It’ll be slightly soft but not squishy. If it’s squishy, then an avocado has gone beyond the point of no return, and it won’t be good to use for guacamole.

Here’s where things get different. I like to add a little sour cream to my guacamole. There are two reasons for this. The first is that it adds a little creaminess to the guacamole. The second is that it gives you a little more guacamole! It doesn’t do much to the flavor at all. If you are a purist (or if you avoid dairy), then it’s okay to leave out the sour cream. 

Next I add a large scoop of fresh salsa. This means you can get a little tomato, onion and cilantro in there to spice things up without having to buy tomatoes, onions and cilantro.

Stir it all up, add in some fresh lime juice and a generous sprinkle of ground cayenne pepper. Taste it, and add as much salt as desired. That’s it!

Guacamole is best when eaten the day it’s made. To finish things off, I squeeze more lime juice on top (to help prevent the air from browning the avocado), then I put a little fresh salsa on top too.

If you want to serve it in a couple of hours, take a piece of plastic wrap and cover the guacamole. Press the plastic wrap down so it’s touching the guacamole, and refrigerate it.

Serve with your favorite tortilla chips, and come back for more and more!