Post by mandie68 on Sept 16, 2012 12:21:29 GMT -5
Ingredients
- 1/2 tsp cumin seeds
- 5 lg hass avacados, halved and pitted
- 4 Tbsp fresh lemon juice
- 2 Tbsp finely chopped cilantro
- 1 sm sweet vidalia or sweet onion, minced
- 1 lg jalapeno with a few seeds, minced
- 1 tsp salt
- 1 lg clove fresh garlic, minced fine
Directions
1. In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, then finely grind with a motor & pestle or in a clean spice grinder making sure there is no leftover spice residue in the grinder from a previous use.
2. Scoop half of the avacados into a large bowl and coarsely mash them with a fork. Stir in lemon juice, cilantro, onion, garlic,jalapeno and ground cumin. Scoop small chunks of the remaining avacados into the same bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled. If you are going to serve more then two hours later push one or two avacado pits into the mixture, cover, and refrigerate. The pits will keep your guacamole nice and green until serving time. When ready to serve remove pits and discard. Serve with your favorite tortilla or taco chips. Enjoy
- 1/2 tsp cumin seeds
- 5 lg hass avacados, halved and pitted
- 4 Tbsp fresh lemon juice
- 2 Tbsp finely chopped cilantro
- 1 sm sweet vidalia or sweet onion, minced
- 1 lg jalapeno with a few seeds, minced
- 1 tsp salt
- 1 lg clove fresh garlic, minced fine
Directions
1. In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, then finely grind with a motor & pestle or in a clean spice grinder making sure there is no leftover spice residue in the grinder from a previous use.
2. Scoop half of the avacados into a large bowl and coarsely mash them with a fork. Stir in lemon juice, cilantro, onion, garlic,jalapeno and ground cumin. Scoop small chunks of the remaining avacados into the same bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled. If you are going to serve more then two hours later push one or two avacado pits into the mixture, cover, and refrigerate. The pits will keep your guacamole nice and green until serving time. When ready to serve remove pits and discard. Serve with your favorite tortilla or taco chips. Enjoy