Description
In my world, guacamole is a food group—and this recipe is fabulous! The red Fresno pepper adds a bit of sweet heat, cumin gives it a nice complexity, and red onion adds a savory crunch. I exclude tomatoes because the moisture from them can tend to spoil the guac. Try it and let me know what you think!
Ingredients
- 3 whole Ripe Avocados
- 1 whole Red Fresno Chili, Seeded And Minced
- 1 whole Lime, Juiced
- ¼ cups Fresh Cilantro Chopped Finely
- ¼ Sweet Red Onion, Diced Finely
- 1 Tablespoon Ground Cumin
- Salt And Pepper, to taste
Preparation
Prep all of the ingredients before you cut the avocados. Scoop out the avocado and discard skin and pit. Add the avocados to a medium-sized bowl. Before mashing, add the remaining ingredients. I do that to prevent over-mashing.
With a wooden spoon, mix and mash until all the ingredients are incorporated but the avocado still has a bit of chunk to it. If the guacamole tastes bland, adjust taste by adding more lime juice or salt. If it’s tangy enough but lacks depth, add more cumin.
This is best served the day you make it! Seal the guacamole with plastic wrap by pressing the wrap on the guacamole so that air can’t get to it. Store in the fridge.
