Back by popular demand! The best guacamole recipe, from Jon Hecker
2 or 3 medium size ripe Hass avocados
1 large clove of garlic
1/2 c red onion
1 roma tomato
1/4 c fresh cilantro
1 tbsp. sour cream
1 tsp. coarse salt
Prepare the ingredients:
Finely chop the garlic
Slice onion into thin slices and chop into pieces.
Slice tomato in half, remove inside flesh and seeds. Then cut outer layer into strips and chop into small pieces.
Rinse a small bundle of cilantro thoroughly, dry with a towel and chop into fine pieces.
Once all of the above is prepared, cut each avocado in half and remove pit. Scoop with spoon and place into bowl.
Mash the avocados thoroughly. Next, incorporate the onion, garlic, cilantro and tomatoes. Add the sour cream to bring consistency to a creamy suspension. Squeeze the juice of half a lime and mix thoroughly. This will bring it to the final texture. Cover the mix with plastic wrap and chill for several hours. When ready, salt to taste, adding roughly 1 teaspoon. Mix thoroughly.
Tips for the best results: Pick avocados that are firm and not mushy. A slight resistance means it is ready. If it is very firm, place into a brown paper bag and store at room temperature for 2-3 days until soft enough for preparation.
Enjoy with your favorite tequila and Mexican dish.