- Author: Bob Guard
Back in the day, my college buds, Debbie and Patti, lived upstairs in the brownstone we shared on Riverside Drive in Covington, KY. It was an emerging yuppie enclave, lots of crown molding and 14-foot ceilings. They had these parties where all manner of folk showed up with a dish and a drink. It was a low-pressure high time. Debbie made the most amazing guacamole. She also looked like the Little Mermaid, but that’s not related to the guac. I loved the guac and the girl. I got the recipe for the guac; you figure out the rest.
- Preparation Time: 00:10
- Cuisine: Mexican
- Servings: 8
- 2 avocados
- 2 tablespoons finely chopped onion
- 2 tablespoons jarred salsa
- 1 teaspoon fresh sour cream
- Cayenne pepper to taste
- Lemon or lime juice to taste
- 1Scoop out avocados with a spoon.
- 2Mash ‘em up, but not too much.
- 3Add a squeeze of fresh lemon or lime, chopped onion, a shake or two of cayenne pepper, salsa and sour cream.
- 4Blend by hand with a fork.
- 5Chill for an hour, or so.
- 6Enjoy with chips, or as a deliciously zesty spread on a turkey sandwich.