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Recipe: Guacamole


Guacamole and nacho chips. Mexico’s bread and butter.

3 avocados, halved, seeded and peeled

1 lime juiced

1/2 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp cayenne

1/2 medium onion diced

2 plum tomatoes

1 tbs chopped cilantro

1 clove garlic minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coast. Drain, reserve the lime juice, after all of the avocados have been coasted. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro and garlic. Add 1 tablespoon of reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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