uacamole.
I think the only hard part about this dish is to pick-out ripe avocados. This is an easy-to-make guacamole recipe with fresh cilantro, red onion, chillies, fresh lime juice and some garlic and ground cumin. Great with some tortilla chips as a snack or with any of your Mexican dishes.
To make sure I have ripe avocados, I buy them while still green and leave them on my kitchen counter for two or 3 days. You can check for ripeness by gently pressing the outside of the avocado. If there is no or very little give, the avocado is not ripe yet. If there is a lot of give, the avocado is over ripe. The problem is that a lot of people are probably doing these squeeze tests and a lot of the avocados are bruised when you buy them ripe. To speed up the ripening process you can place the avocados in a brown paper bag for one or two days.
Guacamole
Ingredients
- 3 avocado
- 0.25 cup red onion finely minced
- 0.5 jalapeño pepper finely dice
- 1 clove garlic finely minced
- 0.25 cup cilantro fresh and chopped
- 2 lime
- 0.25 tsp ground cumin
- 1 pinch sea salt
Instructions
- Prepare all you ingredients by finely dicing the jalapeño pepper. I always remove the seeds to avoid making it too hot.
- Finely mince the red onion and garlic.
- Finely chop the fresh cilantro.
- Cut the avocados in half and remove the pits. Take a spoon and scoops out the flesh and place into a medium size bowl.
- Mash the avocados with a fork and add all the ingredients you just prepared.
- Squeeze the limes and add the juice of one lime plus some salt and the ground cumin to the mixture.
- Mix well and add more lime juice and salt if needed.
Notes
Nutrition
It is best to serve your guacamole the same day you made it. If you need to store it, be sure to cover your dish to avoid oxidation and having your guacamole turn brown.
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