Wholly Guacamole

Deeply flawed people believe there is no place for dairy in Guacamole. Think back to the 1980s when your nachos came with over-seasoned guacamole and sour cream at no extra charge. There was that place on the platter where the guac and the sour cream overlapped. You get my drift. My version updates the recipe and relies heavily on lime and fresh tomatoes. If you don’t have fresh tomatoes, substitute with a few tablespoons of good salsa.

This recipe is based on the signature dressing at then Poco Diablo’s, now Poco’s, in Portsmouth, NH. I published it in my first cookbook, A Taste of Portsmouth (above). Like the restaurant, the recipe has undergone many changes. When I was a waitress at a nearby cafe in the early 1990s, Poco’s was a locals place. Now it’s tourist central with beer flag-festooned outdoor decks anchoring the corner of Bow and Ceres streets by Portsmouth’s iconic tugboats. The original recipe was restaurant-sized and calls for eight California avocados and a cup of sour cream. This calls for two ripe avocados and uses Greek yogurt; it’s easy to scale up for a crowd.

Ingredients

2-3 ripe avocados
1 T fresh lime juice
1 T best olive oil
1tsp fresh jalapeño minced
2 scallions, trimmed of deep green parts and roots; minced (can substitute onion)
1 small tomato (or equivalent cherry tomatoes) minced, including seeds and juice
2T 2% greek yogurt
1/2 tsp each: garlic powder, chili powder
salt and pepper to taste
Tabasco or sirarcha to taste for heat

Directions:

Mix all ingredients except avocado well. Pit and peel avocados and mash mixture with potato masher. Serve with warm tortilla chips.