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!


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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