Two Ripe Avocados
The Juice Of 1/2 Lemon
A Tablespoon Of Finely Diced Red Onion
Two Minced Garlic Cloves
A Teaspoon Of Frank’s Louisiana Hot Sauce
Three Ounces Of Light Sour Cream
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Teaspoon Of Sea Salt
Cut the avocados in half lengthwise. Remove the pits. Scoop the flesh out of the shells and put it into a mixing bowl. Add the rest of the ingredients to the bowl and mix well. Taste and add more sea salt and/or hot sauce, if desired.
Serve at room temperature. This guacamole is great on tortilla chips, tacos, or turkey sandwiches.