Curtis Stone | Guacamole

By cindyandmojo

Ingredients

• 3 ripe avocados, pitted, peeled, cut into medium dice
• 1 tomato, seeded, finely diced
• 1/2 cup finely diced red onion
• 2 tblsps finely chopped fresh cilantro
• 2 tblsp fresh lime juice
• 1/2 jalapeno chili, seeded and finely chopped
• 1 garlic clove, minced
• 1/4 tsp ground cumin
• salt
• corn tortilla chips

Details

Servings 3
Adapted from curtisstone.com

Preparation

Step 1

Serves

4

Make-Ahead:

The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.

Make-Ahead:
The guacamole can be made 2 hours ahead. Lay a sheet of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve.

In a large bowl, gently fold the avocados, tomato, onion, cilantro, lime juice, jalapeño chile, garlic, and cumin. Season to taste with salt.

Serve with corn chips.