with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers!
Makes 1-1/3 cups
2 ripe Hass avocados, pitted and peeled
2 lg. garlic cloves, peeled and finely chopped
½ c. finely diced fresh Roma tomatoes
2 t. finely chopped pickled Serrano peppers
¼ t. sea salt
¼ t. sugar
2 T. soy sour cream, plain (Tofutti brand is gluten-free)
2 T. finely chopped fresh cilantro
additional salt to taste
additional chopped cilantro
Place avocado in bowl. Mash with fork till as smooth as you can get it.
Add remaining ingredients, one at a time, stirring well after each addition. Salt to taste.
Transfer to serving dish, garnish with additional cilantro and a lemon wedge, if desired.
Serve with tortilla chips of choice, or fresh-cut flour tortilla wedges
Notes: Creamy, light, flavorful.
Locate pickled Serrano peppers (chilies) in the Mexican section of the supermarket. They’re hot, so you won’t need much. The pickled dimension adds a different kind of zest to this guacamole. Nice!