Here’s the real deal: a guacamole recipe so authentic, you can almost hear the Mariachis singing.
Total Time: 10 min
Prep Time: |
Vitamin A 382 IU; Vitamin C 20 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 89 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 2%; Iron 4%
Ingredients4 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 chiles, seeded and minced 1/2 cup cilantro leaves, chopped 4 Tbsp. fresh lime juice 1/8 tsp. hot pepper sauce, or to taste, optional 1/4 tsp. Sea salt, to taste 1/4 tsp. White pepper, to taste
- 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.
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.
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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados