What You'll Need:
2-3 Haas Avocados (ripe*)
1/2 cup finely shredded Colby jack cheese
1 tsp ground black pepper
1/2 to 1 tsp salt
1/3 cup sour cream
1/4 cup salsa
1 tsp lemon juice
I am one of those people who doesn't like chunky salsa. So what I do is pour the amount I'll need for the guacamole into a small cup and blend it up with my hand blender. If you have a food processor you can use that.
Cut the Avocados into 4's and place into a medium bowl (remove that seed and throw it away...or try to grow a tree from it! oh, and this may seem obvious...but just to be sure...that thick skin should be thrown away too).
Mash the avocados up with a potato masher or a fork until it reaches a creamy consistency.
At this point I add the pepper, cheese, sour cream, lemon juice and salsa. Mix all of this well and then add the salt to taste. You'll want it to be mildly tasting of the salsa, but not overpowering. The beauty of avocado is that you can add a little to it and it will boost the creamy nutty flavor of it very well. Some people like to add cilantro to their guacamole. I abhor cilantro. It is an over powering little herb and I think it should be banned from all cooking (along with mint and dill). BUT...if you LIKE to taste nothing but cilantro...then have at it.
The lemon juice was added to the guacamole simply as an agent to prevent browning. Avocados have a nasty habit of turning brown fast...much like apples. Lemon juice is great at slowing this down.
Serve this with your favorite Tortilla chips and enjoy your Guacamole goodness!
* If you are unsure of how to pick out a ripe avocado, just employ these simple tricks.
- If the avocado is as hard as a rock, it isn't ripe.
- The avocado should be slightly soft. You want the avocado to give a LITTLE when applying pressure with your fingers.
- If the avocado gives greatly when applying pressure it is probably rotten. How to tell if you've already purchased that mushy avocado? It will be dark brown or black when you cut it open at home. Not yummy in the least.