Guacamole is a versatile dish, with origins dating back to the Ancient Aztecs of Mexico. According to Wikipedia, the name comes from the Aztec word: āhuacamolli, which when translated, literally means “Avocado Sauce.”
As a dip, it pairs great with tortilla chips. It is also great as condiment for your tacos or on top of a southwestern salad.
The recipe below replaced the standard “Sour Cream and Onion Mix” dip that we used to serve in our house sometime in the late ’70s. It is a great addition to a Cinco De Mayo or Superbowl Party.
When I was young, we were lucky enough to have a Avocado tree right in our back yard. My mother guarded that tree like a hawk — and there was heck to pay when some of my younger nieces and nephews ransacked the tree during a friendly game of “War!”
- Serves: 1 Batch
- Serving size: 0
- Calories: 0
- Fat: 0
- Saturated fat: 0
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 0
- Sugar: 10
- Sodium: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
- 3 Ripe Avocados - Mashed Fine
- 1 Small Onion - Minced
- 1 Clove Garlic
- 1 Cup Tomatoes - Peeled and Seeded
- 1 Teaspoon Salt
- 1 Tsp Sugar
- ½ Cup Salt
- 1 Tbsp Lemon Juice
- ½ Cup Sour Cream
- ½ Tsp Hot Sauce (or 5 Good Shakes)
- 2 Tablespoons Cilantro Chopped (Optional)
- In a large bowl, toss the mashed avocados and sour cream together until blended. Note: You can make this as chunky or as smooth as you wish.)
- Add the lemon juice into the mixture. Stir to coat.
- Fold in the onions, tomatoes, hot sauce, sugar, salt and cilantro.
- Prepare serving dish by rubbing the clove of garlic across the bottom of the dish until well covered.
- Transfer the mixture to the dish and let set in the refrigerator for 1 hour.
- Serve chilled.