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Photo by: Joseph De Leo
In 1993, my dear friend Bobby Collins got me hooked on guacamole; therefore, he is the inspiration for this recipe. As the title boasts, this guacamole is indeed perfect: perfect in panini, perfect with tortilla chips, perfect with salads, and especially perfect when a frozen margarita is served alongside!
1. In a bowl, roughly mash avocados. Stir in sour cream. Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice. Season to taste with salt and pepper.
For easier guacamole, substitute ½ cup (125 ml) of your favorite salsa or fresh pico de gallo for the tomatoes, jalapeños, garlic, red onion and cilantro.
I enjoy making and serving guacamole in a molcajete, the traditional Mexican version of a mortar and pestle.
Nutrients per serving (% daily value)
Nutritional information is based on a serving size of 1/4 cup and 1/8 teaspoon added salt per serving.
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