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.