I don’t eat guacamole very often, never at home, because no one around here likes it. Guacamole is reserved for the special occasions when we have company who might like it as a topping with a mexican dish or on Super Bowl Sunday with chips.
I have made guacamole a few times in the past with dismal results. The first time I made it was at a dinner party. I arrived early to help the host with any last minute details. My task was to make the guacamole. Smash the avocados, season with salt and pepper and a squeeze of lemon. All the subsequent times I have tried to reproduce the recipe resulted in failure. Then I found this recipe for guacamole and could not fight the craving off any longer. I had to have another go at making a great bowl of guacamole. The guacamole turned out so delicious Stephen is now a convert.
The fresh lime juice and cumin really helped set the stage. Creating a nice subtle combination of flavors. Only use fresh ripe quality ingredients for the best results. Serve with tacos, corn chips or in sandwiches.
Source: Fix Me A Snack
2 ripe Haas avocados
3 medium cloves garlic, peeled and minced
1/4 teaspoon ground cumin
1/4 – 1/2 teaspoon kosher salt
2 – 3 tablespoons fresh cilantro, chopped
Juice from one half of a lime
Slice the avocados in half. Discard the pits and remove the flesh from the skins. Place the flesh in a small mixing bowl. Add the garlic, cumin, salt, cilantro,and lime juice. Mash it all up with a fork. Serve with tortilla chips.
Store any leftovers in an airtight container in the refrigerator placing a piece of plastic wrap directly on top of the guacamole in order to prevent browning.
Yield: 1 1/4 cups
Prep time: 10 minutes