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
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Ingredients
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2-3
ripe avocados, peeled
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1 teaspoon
pressed garlic
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1 tablespoon
olive oil
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2 tablespoons
fresh lime juice
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1 teaspoon
ground cumin
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1 teaspoon
sea salt
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1
medium tomato, peeled, seeded, diced
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3 tablespoons
diced red onion
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1 teaspoon
finely diced and seeded jalapeno
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1/2 teaspoon
freshly ground black pepper
Directions
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Coarsely mash the avocados. I place them on a cutting board and mash them with a large serving fork.
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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.
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Stir in the tomato, red onion and jalapeno. Be gentle, you want some chunks of avocado in the dip.
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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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