Tuesday, March 20, 2007


2 large avocados, mashed in large chunks
1/8 - 1/4 tsp. salt
Freshly ground black pepper (6 turns of a pepper mill)
2 Tbsp. La Victoria green taco sauce
1-2 Tbsp. freshly squeezed lemon juice
1/2 tomato, diced
2 Tbsp. Bermuda onion, minced
1-2 dashes of Cholula hot sauce

Mash the avocados with the back of a fork. Don't overmash, as you want to have some large chunks of avocado in the guacamole.

Gently fold in remaining ingredients. You want this to be thick and chunky, not smooth and creamy.

I never add sour cream or mayonnaise.

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