Let me start by saying this is not traditional guacamole, so some of you may shut down on me before even giving this a try - instead of a spicy whipped concoction, this is a chunky, creamy, sweet version (how does that not sound heavenly to you?!)
The ingredients are relatively simple:
One of the best things about guacamole is that the recipe can always be somewhat "loose" - I don't actually measure things and it comes out perfect each time. Want less sweetness? Use less of the fruit salsa, or sub for regular salsa (you won't get the "world's best" flavor that way, but I forgive you for being stuck in your ways....) Some people aren't huge fans of sour cream - I would advise you to at least try a LITTLE - you don't really taste it per say. It just adds a nice creamy texture to the dish. As for the salt, I'm not a big salt person myself - so when I make this alone, I omit the salt altogether - but when making for a group, I always add some salt because apparently Americans love salt (on everything).
Obviously this is great on it's own with some chips, but it's also an amazing compliment to chicken quesadillas, smothered over enchiladas, layered in a taco, or even mixed into a taco salad! Mmmmm!!
So grab a margarita, the above ingredients, and a smile and get guac-ing! (I know, it's weird as a verb, but I'd be lying if told you I didn't say that often in real life! :)
Happy Cinco de Mayo!