I've played with this recipe a lot over the years. I think i've finally nailed it to my taste. I like the flavor spicy and bold, so you may need to adjust it to your taste.
Avg. 3.5/54 votes
Goes Well With: Chips, tacos, quesadillas
Wine and Drink Pairings:
Corona, Negro Modelo, margarita
4 ripe avocados
2 cloves of garlic (about a tablespoon chopped)
1 medium jalapeno
1/3 cup of finely chopped red onion
2 sprigs of green onion finely chopped
1/4 cup chopped, fresh cilantro
1 teaspoon of ground cumin
juice of 1/2 lime
1 roma tomato, seeded and diced
salt and pepper
Mince jalapeno and toast them in a small fry pan over medium heat.
Chop garlic, red onion, green onion and cilantro finely. Can use a food processor for the garlic and onion. Add to a medium sized bowl.
Add jalapeno to bowl once toasted
Cut avocado in half, remove seed, scoop out flesh and add to bowl. You can chop the avocado before adding if you prefer. I usually just mash it all together at the end. *Reserve one avocado seed for later.
Add cumin and lime juice
Start mixing and mashing using a fork. If the avocado isn't mashing well, I run my knife through it as I mix with the fork.
Add salt and pepper (about a 1/2 teaspoon). I start by adding a little and gradually add more as I taste it.
Gently stir in diced tomato at the end. If serving at a party I just sprinkle the tomato on top for the pretty contrast in color.
Let the flavors congeal for about 15- 20 min before serving.
When storing guacamole, put an avocado seed in the middle of the guac to keep it from oxidizing. Cover with plastic wrap and push the plastic onto the guac so that go air is touching it. You dip will stay fresh for about 4 days.