Guacamol-Eh La Bas

• 2 avocados
• 14 teaspoon paprika
• 1 lemon, juice of, to taste
• 2 -3 tablespoons full fat sour cream
• 1 tablespoon tomato paste
• 2 12 tablespoons organic celery & leaves, finely minced
• 1 tablespoon fresh curly-leaf parsley, finely minced
• 2 12 tablespoons red bell peppers, finely minced
• 2 12 tablespoons yellow onions, peeled and finely minced
• 1 garlic clove, peeled and finely minced
• 1 pinch dried thyme
• 12 teaspoon Tabasco jalapeno sauce (depends on how hot you want the guacamole) or 12 teaspoon tabasco habanero sauce, to taste (depends on how hot you want the guacamole)
• salt, to taste
• cayenne
• green onion
• parsley sprig

1. To avoid turning brown, using the tines of a fork, mash the avocado with the lemon juice immediately after cutting.
2. Combine all ingredients in non-reactive bowl and stir well.
3. Cover well and refrigerate at least 1 hour or up to 3 hours.
4. Season to taste with salt and adjust other sesasonings if necessary.
5. Garnish with cayenne, sliced scallions and a parsley sprig.
6. Guacamole is best eaten the same day it is prepared.

avocados, paprika, lemon, full fat sour cream, tomato paste, celery, parsley, red bell peppers, yellow onions, garlic, thyme, jalapeno sauce, salt, cayenne, green onion, parsley

Taken from www.food.com/recipe/guacamol-eh-la-bas-165808 (may not work)