Recipe adapted from the California Avocado Commission
You can almost hear the Mariachis singing.
4 ripe avocados, peeled and seeded
1/2 teaspoon ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 cup minced sweet white onion
2 serrano chilies, seeded and minced (optional)
1/2 cup cilantro leaves, chopped (optional)
4 Tbsp. fresh lime juice
Hot pepper sauce, to taste
Sea salt, to taste
White pepper, to taste
3 hard boiled eggs - chopped (optional, but our favorite addition!)
Cut avocado in large chunks and mash coarsely in large bowl with a fork.
Add remaining ingredients and blend gently; leaving some small chunks is fine.
Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
Yield: Serves 8
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly
Recipes: Appetizers, Dips, Avocado, Parve, Kosher