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Author Notes: When you serve guacamole guests are rarely excited. But, one taste of this guacamole and they are begging for the recipe. It is the perfect balance of flavors. I usually double the recipe even if I'm serving to a small group. This recipe is from the 1990's and was first made by my Luncheon Cooking Club in Chicago. —chefpatty
Makes 1 1/2 cups
- 2-3 ripe avocados, peeled
- 1 teaspoon pressed garlic
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 medium tomato, peeled, seeded, diced
- 3 tablespoons diced red onion
- 1 teaspoon finely diced and seeded jalapeno
- 1/2 teaspoon freshly ground black pepper
- Coarsely mash the avocados. I place them on a cutting board and mash them with a large serving fork.
- Place the oil, garlic, lime juice, salt, pepper and cumin in a mixing bowl. Stir together and then gently mix in the mashed avocados. Stir together.
- Stir in the tomato, red onion and jalapeno. Be gentle, you want some chunks of avocado in the dip.
- Cover very tightly with plastic wrap and chill for at least one hour. Serve with tortilla chips. Best made the same day you serve it.
- This recipe was entered in the contest for Your Best Avocados
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