Drizzle, spoon, or dollop this tangy, creamy sauce on everything: rice and beans, salmon, chicken, quesadillas, tacos, eggs . . .
Use butter knife to cut avocado in half lengthwise around pit. With your hands, twist both halves in opposite directions to separate. Use soupspoon to remove pit. Scoop avocado from skin into food processor; discard pit and skin.
Add water, cilantro, lime juice, sour cream, and ¼ teaspoon salt to food processor and lock lid into place. Process mixture until completely smooth, about 1 minute. Stop food processor. Carefully remove food processor blade (ask an adult for help). Use rubber spatula to transfer avocado sauce to small bowl. Serve.
Here’s what to know about shopping for and storing everyone’s favorite green fruit. Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren’t rich enough for guacamole.
While Hass avocados start out green and get progressively more purple-black as they ripen, color alone isn’t an accurate indicator of ripeness. The most accurate test for ripeness is to place the fruit in the palm of your hand and gently squeeze: It should be a little soft.
Storing avocados in a paper bag at room temperature will speed up ripening by trapping ethylene, the gas that triggers ripening in many fruits and vegetables.
Unless you plan to eat them immediately, keep ripe avocados in the refrigerator, which can extend their shelf life by days.