Like so many things in life, the best guacamole is the simplest to make. You will need:
1 avocado for every two guacamole lovers
1 tomato for every 4 avocados
1 can diced chiles, mild or hot, your choice or 1 red or green fresh chile for every 2 avocados
1/4 teaspoon garlic powder, more or less, for each avocado
1 tablespoon sour cream per avocado
While at the grocery store, select the avocadoes that are the mushiest of the bumpy black skinned ones. The tomatoes you pick should be just the opposite. The firmer they are, the better. If you cannot find red or green chiles in the produce section, pick up a can of diced green chiles along one of the grocery aisles.
Don’t make your guacamole until the day you plan on serving it. Sure, you can sprinkle it with lemon juice and store it in an airtight container so that it doesn’t blacken, but guacamole’s texture and tastes don’t improve with age. Besides, it’s so quick to make that you’d have to be sorely disorganized not to find the time to whip it up before your party starts.
1. Peel the avocados and remove the seed. Mash them with a fork in the serving bowl you’ll be using.
2. Finely dice about 1/4 tomato for each avocado you’re using and add the meaty parts of the tomato to the bowl.
3. Mince the fresh chiles or drain the canned chiles and add to the mix. One half can or 1/2 fresh chile for each avocado.
4. Dust the top of mixture in the bowl with garlic powder.
5. Thoroughly mix it all together with a fork.
6. Finish it off with 1 tablespoon of sour cream per avocado and blend it all thoroughly.
Put your delicious creation onto the buffet or coffee table surrounded by tortilla chips, corn chips, pita chips or even chunks of fresh tortillas. Then watch, or, more importantly, help it disappear.