1. Into a large mixing bowl, add the peeled, pitted avocados. Use a potato masher and mash the avocados well
2. Add the chili powder, cumin, salt lemon juice or lime juice, olive, minced garlic
3. Mash everything together with the potato masher until well combined
4. Add the high fat sour cream and mash together (this is an optional but will make for a smoother creamer guacamole)
5. Add the chopped cilantro. This is now the basic smooth version of guacamole
6. To make the chunky version, you can add any number of extra ingredients, such as: cherry tomatoes, diced red pepper, and diced cucumber. Mix with a spatula
7. OPTIONAL – for hot and spicy version, cut one or two jalapenos in half and remove the seeds, then dice jalapeno peppers into very small pieces, add to guacamole and stir in with a spatula
8. Serve right away or cover the bowl with cling wrap and refrigerate for one hour to allow flavors to infuse the guacamole. Enjoy!
I would not recommend using a food processor or blender, it would puree the guacamole and the texture would be too fine – like baby food, not exactly what is desired. Although If you want a creamier guacamole, I would suggest that you use a potato masher. This will produce a creamy guacamole that still has some texture and body to it.
It is important that you do not reduce the quantity of lemon/lime juice because the lime juice is what keeps the guacamole from oxidizing too quickly and keeps it looking green.
Do not buy avocados that are overly ripe, bruised, are very soft and or already turning brown. Buy unripe, unbruised avocados up to a week in advance and let them ripen in a bowl on the counter. When the avocados are ripe, put them in the refrigerator. The cooler temperature will greatly slow down additional ripening and spoiling.