Guacamol-Eh La Bas

Name: Guacamol-Eh La Bas
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 cups
Ingredients: 2 avocados; 1/4 teaspoon paprika; 1 lemon, juice of, to taste; 2 -3 tablespoons full fat sour cream; 1 tablespoon tomato paste; 2 1/2 tablespoons organic celery & leaves, finely minced; 1 tablespoon fresh curly-leaf parsley, finely minced; 2 1/2 tablespoons red bell peppers, finely minced; 2 1/2 tablespoons yellow onions, peeled and finely minced; 1 garlic clove, peeled and finely minced; 1 pinch dried thyme; 1/2 teaspoon Tabasco jalapeno sauce (depends on how hot you want the guacamole) or 1/2 teaspoon tabasco habanero sauce, to taste (depends on how hot you want the guacamole); salt, to taste; cayenne; green onion; parsley sprig

Submitted by COOKGIRl

"Lousiana is after all, only a hop, skip and a jump away from Mexico...My little invention."

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Ready In:: 10mins
Ingredients:: 16
Yields:: 1 1/2 cups

ingredients

2 avocados
¹⁄₄ teaspoon paprika
1 lemon, juice of, to taste
2 -3 tablespoons full fat sour cream
1 tablespoon tomato paste
2 ¹⁄₂ tablespoons organic celery & leaves, finely minced
1 tablespoon fresh curly-leaf parsley, finely minced
2 ¹⁄₂ tablespoons red bell peppers, finely minced
2 ¹⁄₂ tablespoons yellow onions, peeled and finely minced
1 garlic clove, peeled and finely minced
1 pinch dried thyme
¹⁄₂ teaspoon Tabasco jalapeno sauce (depends on how hot you want the guacamole) or 1/2 teaspoon tabasco habanero sauce, to taste (depends on how hot you want the guacamole)
salt, to taste
Garnish
cayenne
green onion
parsley sprig

directions

To avoid turning brown, using the tines of a fork, mash the avocado with the lemon juice immediately after cutting. Combine all ingredients in non-reactive bowl and stir well.
Cover well and refrigerate at least 1 hour or up to 3 hours. Season to taste with salt and adjust other sesasonings if necessary.
Garnish with cayenne, sliced scallions and a parsley sprig.
Guacamole is best eaten the same day it is prepared.

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Reviews

Delicious! I loved all the veggies and it was just right! I halved the recipe and ate the whole thing scooped up with potato chips! Thanks for a great lunch! Yum! Made for the French forums Paprika-herb of the month!

Sharon123