June 13, 2012
0 Ratings
  • Makes 1 1/2 cups
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

What You'll Need
  • 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
  1. Coarsely mash the avocados. I place them on a cutting board and mash them with a large serving fork.
  2. 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.
  3. Stir in the tomato, red onion and jalapeno. Be gentle, you want some chunks of avocado in the dip.
  4. 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.
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