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!
Yield: Makes about 2 cups (500 ml)
2 large avocados, peeled and pitted
1 tbsp (15 ml) sour cream, mayonnaise or ranch dressing
3 plum (Roma) tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
¼ cup (50 ml) finely chopped red onion
1 tbsp (15 ml) chopped fresh cilantro
2 tbsp (25 ml) freshly squeezed lime juice
Salt and freshly ground black pepper
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.