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Weekend Recipe: Easy Guacamole

January 27, 2017
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Guacamole
Photo: Courtesy of Cook's Country

As party dips go, it’s hard to beat good guacamole, like this recipe from Cook's Country.

Many other versions are as smooth and bland as baby food. We flavor our guacamole with onion, fresh herbs, spices, and a few other add-ins to keep it interesting. We mash one avocado with the seasonings to ensure that they’re evenly distributed and then gently fold in two diced avocados, keeping the texture nice and chunky.

Guacamole
Makes 2½ to 3 cups; serves 4 to 6

Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface.

INGREDIENTS

  • 3 ripe avocados
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • Salt
  • 1/2 teaspoon ground cumin

INSTRUCTIONS

1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.

2. Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.

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