Guacamole Some guacamole recipes call for sour cream to give it a rich creamy taste and texture, but not mine. Use ripe black-skinned Hass avocados when preparing this dish. They are creamier and have less water content than other kinds of avocados and that will replace the need for sour cream. Lemon juice will keep the avocado from discoloring. Keeping the pit in the finished guacamole will also help keep the freshness and flavor until serving time. A stainless steel or metal bowl may cause the avocado to discolor. Serve within twenty-four hours. Makes 2 Cups.
	Ingredients: 2 ripe Hass avocados 1 tablespoon finely chopped fresh cilantro 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon Tabasco sauce 1/2 cup finely chopped red onions Salt and freshly ground black pepper 1/2 cup seeded and diced plum tomatoes
	Instructions: 1. Slice the avocados in half and remove the pit. Remove the skin and chop into medium dice. Place in a plastic or glass mixing bowl, immediately add the lemon juice and gently toss. 2. Add the onions, tomatoes, cilantro and Tabasco to the bowl and mix with a fork. Season with salt and pepper to taste.

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