NOVEMBER 14TH – GUACAMOLE

Guacamole

3 ripe avocados

¼ c. chopped fresh cilantro

2 Tbsp. finely chopped onion

1 jalapeno chile, stemmed, seeded and minced

2 Tbsp. lime juice

2 garlic cloves, minced

Salt

½ tsp. ground cumin

Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeno, onion, lime juice, garlic, ¾ tsp. salt and cumin and mash with potato masher (or fork) until mostly smooth. Halve and pit remaining 2 avocados. Carefully make ½” crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes and add to mashed mixture. Gently mash until mixture is well combined but still coarse. Season with salt to taste. Serves 4-6. Makes 2 ½-3 cups. (Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface).

3/24/17