Guacamole

Guacamole (serves 4)

4 Avocado (Haas is the best, slightly soft)
1/2 red onion diced
juice of two limes
5 dashes Tabasco
3 Tablespoons sour cream
1 jalapeno finely chopped
1/3 bunch chopped cilantro
4 Roma tomato chopped (optional, but suggested)

Method:

To begin, cut the avocado in half with a large knife (chef knife) and twist the avocado apart. Then set aside. Squeeze the juice of one lime over the avocados. If you want to make this quick, you can place the onion and the jalapeno in a mixer and pulse for about thirty seconds. The next step is to remove the pit from the avocado. Using your chef knife gently tap and turn the knife in the pit and it should come out . Then with spoon you can scoop out the flesh. Place all ingredients in mixing bowl and lightly mash with a whisk. Chill covered for one hour and serve with either chips or for a cool, low fat alternative serve with sliced cucumber. This version will keep well over night if covered but not much longer.

Myth:
Some people say to leave the pit in the guacamole to keep it fresh, but this does not work.

Always Cook with love
Chef Sean