 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Lousiana is after all, only a hop, skip and a jump away from Mexico...My little invention. Ingredients:
2 avocados |
1/4 teaspoon paprika |
1 lemon, juice of, to taste |
2 -3 tablespoons full fat sour cream |
1 tablespoon tomato paste |
2 1/2 tablespoons organic celery & leaves, finely minced |
1 tablespoon fresh curly-leaf parsley, finely minced |
2 1/2 tablespoons red bell peppers, finely minced |
2 1/2 tablespoons yellow onions, peeled and finely minced |
1 garlic clove, peeled and finely minced |
1 pinch dried thyme |
1/2 teaspoon tabasco jalapeno sauce (depends on how hot you want the guacamole) or 1/2 teaspoon tabasco habanero sauce, to taste (depends on how hot you want the guacamole) |
salt, to taste |
cayenne |
green onion |
parsley sprig |
Directions:
1. To avoid turning brown, using the tines of a fork, mash the avocado with the lemon juice immediately after cutting. Combine all ingredients in non-reactive bowl and stir well.
2. Cover well and refrigerate at least 1 hour or up to 3 hours. Season to taste with salt and adjust other sesasonings if necessary.
3. Garnish with cayenne, sliced scallions and a parsley sprig.
4. Guacamole is best eaten the same day it is prepared.
|
|