2 large avocados
1/8 - 1/4 tsp Tony Cachere's Cajun Seasoning
Juice of 1/4 - 1/2 lime
2 cloves garlic, minced
2 Tbsp sour cream (don't substitute fat-free)
1/3 cup tomatoes, chopped
2-3 Tbsp Texas 1015, chopped (a sweet onion; yellow will do)
Cut the avocados in half and remove the pit. With the flesh still in the shell, use your knife to cut the avocado into squares (think: checkerboard).
This way, when you spoon the flesh into a bowl, the avocado is already cut into manageable pieces.
Use a fork (or potato masher) and smash the avocados to the desired texture.
Don't aim for completely smooth - you want a good combination of creamy and chunky avocado.
Add the juice of 1/4 lime, 1/8 tsp Tony Cachere's, the remaining ingredients and stir well.
Scrape down the sides of the bowl and press a piece of plastic wrap onto the surface of the avocado to prevent browning.
Put the bowl in the fridge for at least one hour so flavors can develop (two hours are better).
Stir the guacamole and taste.
Add additional lime juice and Tony's as needed.
Pairs Well With
"Perfect" guacamole is really all just a matter of taste. Technically, there's no wrong way to make it - well, unless you put something weird in it!
Recipe from Confections of a Foodie Bride