Chunky Guacamole with Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture. Ingredients:
1/2 teaspoon cumin seeds |
5 large hass avocados, halved and pitted |
3 tablespoons fresh lemon juice |
2 tablespoons finely chopped cilantro |
1 small onion, minced |
1 large garlic clove, minced |
1 jalapeño, with some seeds, minced |
salt |
Directions:
1. In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, about 30 seconds. Transfer the cumin seeds to a mortar to cool completely, then finely grind with a pestle.
2. Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in the lemon juice, cilantro, onion, garlic, jalapeño and ground cumin. Scoop chunks of the remaining avocados into the bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled.
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