This is not my recipe. It came from California Avocado. The picture is very enticing and inviting. I am not a cook ( I do not cook) so I choose a recipe that does not require any cooking.  ripe, Fresh California Avocados, peeled and seeded | |
| 1/2 tsp. | ground cumin |
| 1 | ripe, medium Roma tomato, seeded, diced |
| 1/2 cup | minced sweet white onion |
| 2 | serrano chilies, seeded and minced |
| 1/2 cup | cilantro leaves, chopped |
| 4 Tbsp. | fresh lime juice |
| As needed | Hot pepper sauce |
| As needed | |
| https://www.californiaavocado.com | White pepper, to taste |
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.
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.
