Avocado Recipes | California Avocado Commission

By KSmitherman

Ingredients

• 4.000 4 ripe, Fresh California Avocados, peeled and seeded
• 0.500 ½ tsp.ground cumin
• 1.000 1 ripe, medium Roma tomato, seeded, diced
• 0.500 ½ cupminced sweet white onion
• 2.000 2 serrano chilies, seeded and minced
• 0.500 ½ cupcilantro leaves, chopped
• 4.000 4 Tbsp.fresh lime juice
• 0.000 Hot pepper sauce
• 0.000 Sea salt, to taste
• 0.000 White pepper, to taste

Details

Servings 1
Adapted from avocado.org

Preparation

Step 1

Instructions

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.

Serving Suggestions:
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.

Beverage Pairings:
Try with frosty margaritas for a festive get-together.

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.