Here’s my take on traditional guacamole. The secret ingredient is a hint of cumin for a subtle heat that complements the tangy lime and smooth avocado.
- 3 Avocados
- 1/2 cup Cherry or Grape Tomatoes
- 2-3 tbsp Shallot or Red Onion
- 1 Jalapeño
- 1 clove Garlic
- 1 Lime
- 1 tsp Cumin
- Cilantro, to taste
- Salt & Pepper
Here’s what I did:
First, a lesson on cutting avocados. Cut the avocado in half lengthwise, around the pit in the middle. Separate the two halves and discard the pit in the middle. Then, use a knife to score the avocado. In this case, make a criss-cross pattern since we are going to mash up the avocado anyway. Then scoop out the avocado with the knife or a spoon.
Mash the avocado in a serving bowl. Leave some chunks for texture, based on your preference.
Now that the avocado is ready, mince the shallot, garlic and jalapeño. Halve or quarter the tomatoes. Add these ingredients to the mashed avocado.
Add the zest and juice of one lime to the dish. Roughly chop 1 tbsp to 1/3 cup of cilantro and add based on preference. Season with cumin, salt and pepper to taste.
A few notes, FYI:
If you don’t finish the guacamole in one sitting, you can store it for a day or so in the refrigerator. Cover the top of the guac with a thin layer of olive oil, then use plastic wrap to cover the bowl, making sure the plastic wrap touches the top of the guacamole. This will help minimize the dark, thin layer that will develop at the top of the dish. When you’re ready to enjoy again, simply scrape off the top layer and enjoy the rest!