Guacamole With Toasted Cumin

5.0(793)

Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.

by Martha Rose Shulman·published 2009-05-06

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Mexican, Middle EasternEasy, Quick, Appetizer

Servings

Makes about 1 1/2 cups

Total time

10 min

Calories / serving

173 kcal

Ingredients (8)

serves

1/2 small red onion, minced optionalred-onion
3 ripe Haas avocadosavocado
1 medium ripe tomato, choppedtomato
Juice of 1 to 2 limes, to tastelime
1 small garlic clove, mincedgarlic
1/4 teaspoon lightly toasted cumin seeds, groundcumin
1 small serrano chile, seeded and minced optional
Salt, preferably kosher salt, to tastesalt

Instructions (2 steps)

01If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.
02Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.

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Rich recipe — supports nutrition-aware planning.