Guacamole  Image 1

What you need: measuring spoons/cups, mixing bowl, paring knife, chef’s knife, cutting board, citrus juicer

Serves: 6 – 8 as an hors d’oeuvre 

  • 2 ripe avocados
  • 2 tbs sour cream
  • 1 tbs fresh cilantro
  • 1 tbs finely chopped scallions
  • 6 – 8 cherry tomatoes finely chopped
  • 1 /4 – 1/2 a lime juiced
  • salt & pepper to taste

Mash the avocado in a bowl (leaving 1 pit in the mix), add the scallions, tomatoes, cilantro, lime juice and sour cream. Mix thoroughly. Season with salt and pepper to taste. Keep refrigerated (tightly sealed)  until ready to serve (with the pit, as it helps keeps the guacamole from browning).

Tip: Before removing the avocado from the skin, carefully slice it up and down, across and diagonally making it easier to mash once in the bowl. Let me show you.

To Serve: Arrange different color chips in a pattern around the guacamole and have your guests help themselves.

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