Who can resist beautiful, bountiful avocados? S. used to live where avocados resided in your backyard! Here in the NW we are content to find them on sale, in season. Although we have had the fresh refrigerated “guac” from the supermarket, nothing compares to homemade. Here’s our method:
Choose the dark, pebbly skinned avocado that barely gives under slight pressure. No hard, resistant ones for the best “mash”. Cut the avocado in half; remove pit and scoop meat into bowl.
Juice one lemon and sprinkle on avocados.
Mash together until slightly chunky.
Chop a tomato or two and add to mixture.
Sprinkle with salt. Add sour cream or yogurt to add creaminess, if desired.
Variations: lime juice instead of lemon, salsa instead of tomato…..you get the idea.