This recipe for Guacamole is a lovely combination of three avocados, cumin, cayenne, lime, garlic, and fresh tomatoes.
I like to serve it with a gluten-free chip which suits many of today’s tastes. The Guacamole has no dairy, so the combination is perfect when you have people gathered who have diet restrictions but love good food.
Very yummy!
I don’t generally like avocados or guacamole, and I keep coming back for more of this recipe!
Elder Dunlop Brother
Guacamole
This recipe for Guacamole is a lovely combination of three avocados, cumin, cayenne, lime, garlic, and fresh tomatoes.
Ingredients
- 3 avocados - Test for ripeness by sticking a toothpick in the bottom: it should slide in easily. If the avocados are very green when you buy them, let them sit on the counter for 2-3 days.
- 1 lime - juiced
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 2 tomatoes - diced
- 1 clove garlic - grated or finely chopped
- 1 tbsp fresh parsley - chopped, as a garnish
Instructions
- Cut around the outside of the avocado and split it in two. The seed should come out easily. Scoop the soft flesh into a large bowl. Repeat for the other two avocados.
- Add the lime juice to the avocados and then mash the avocados and lime with a potato masher or fork. Add the cumin, cayenne, and salt to the bowl, and mix well.
- Gently fold in the tomatoes and garlic.
- Put your fresh guac in a serving bowl and sprinkle with parsley if desired. If covered, this guacamole will keep nicely in the fridge for a couple of days, but it's unlikely to last as long as you have chips handy.
Notes
Inspired by an Alton Brown recipe.