The Bluster and the Burrow
Simple Guacamole Recipe
This creamy guacamole is quick to make and full of flavor, with the perfect balance of smooth avocado, bitey red onion, and a hint of heat. A spoonful of sour cream adds richness while lime and spice keep it fresh, bold, and irresistibly scoopable.
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Ingredients
- 2 ripe avocados
- 3 tablespoons diced red onion
- 3 tablespoons sour cream
- 1 tablespoon Sriracha
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Dice the onion and leave on the cutting board for 10 minutes
- Slice 2 ripe avocados in half lengthwise. Scoop out avocado into a bowl.
- Mash the avocado with a fork
- Add 3 tablespoons sour cream and 1 tablespoon Sriracha and keep mashing until it’s relatively smooth
- Add ½ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon cayenne pepper and mix
- Add 3 tablespoons diced red onion to the guacamole and stir.
- Put in the fridge to get cold for about 30 minutes to an hour or serve right away
Notes
Add a squeeze of lime or lemon juice to slow enzymatic browning. The citric acid helps keep the guacamole vibrant and green.
To go one step further, press plastic wrap directly against the surface of the guacamole before refrigerating. Limiting oxygen exposure stops oxidation in its tracks.
If you like extra spice, a pinch of cayenne or a diced jalapeño can add heat without overpowering the creaminess.
Nutrition
Calories: 369kcal | Carbohydrates: 21g | Protein: 5g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 774mg | Potassium: 1047mg | Fiber: 14g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 1mg
