I tell ya, folks down here DO NOT know how to make guacamole sauce. Fortunately, I do! Do you know that they add SUGAR! Sacrilege! They also sometimes use cream cheese and green food colouring --BLARF! I've even been to one "Mexican" restaurant down here and they made the margaritas with LEMON juice instead of LIME!
I'm sure that every single one of you have your own way of making guacamole, so please don't think this is the only way to make it. Besides, each region and village south of the Rio Grande make it different from their neighbors.
I'm also giving you some alternative ingredients to add in --bonus for you!
My Basic Guacamole Sauce:
What you knead:
3 really ripe avocados (really really ripe)
Juice from one lime (or 1 tbsp lime juice)
Handful of fresh coriander (cilantro) leaves
1 tsp of cumin powder
1 to 4 tsp chilli powder (cayenne powder)
1 or 2 cloves of crushed garlic
What you due:
Do I really need to tell you this? Ok here goes: Slice the avocados in half, pop out the stone (tap it with a sharp knife, the stone pops out on the knife blade), and scoop the ripe pulp out into a bowl. Chuck in the rest of the ingredients, then go to town on it with a potato masher until it's all combined. Make it in the morning, then let it stand till ready to use in the evening.
See? Wasn't that easy?
A tip: if your avocados aren't as ripe as you thought, still scoop the pulp into a bowl and slice it quickly with a knife before mashing.
Now's the fun part: Additional goodies! I wouldn't suggest trying all of the additional stuff at the same time though... Just sayin'.
Dried chilli flakes (as much or as little as you'd like; they're your taste buds)
Minced bell pepper (capsicum) --any color you'd like and roasted or not
Finely chopped fresh tomato
Sun-dried tomato --chopped
A tbsp or two of mexican seasoning (any brand you prefer)
Grated parmesan cheese
Finely minced fresh onion
Chives --dried or fresh
Chopped garlic greens --if you don't grow your own garlic, these can be hard to find
Another tip: if you've made it too spicy, then add a bit of cream to it, no worries.
I'm working on the creek story from my childhood in Los Anchorage (adutlhood was in Squarebanks) and it could turn into a two or three parter. However, I wanted to get this up as it's now lunchtime and the pool water is 26 C (79 F) and the sun is shining.
I forgot a pinch or two of salt in the basic sauce, oops...