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| Ingredients: |
1/2-1 Jalapeno
3 Avacados
2 tbls onion, chopped
1 small clove garlic, optional
1-2 tbls cilantro, washed |
1/2-1 lime, zest and juice
salt
pepper
pinch cumin
pinch mild chili powder
tomatoe as garnish |
| Cooking
Instructions: |
Remove seeds and ribs from jalapeno pepper(wear rubber/latex gloves). Dicechop and place in food processor. Cut ripe avacado in half around the pit. Separate halves and scoop out flesh. Add to food processor. Add chopped onion, garlic, cilantro, lime juice and zest, salt and pepper, cumin and chili powder. Pulse until chunky smooth.
Peel tomatoes, seed and chop and serve as a garnish on top of guacamole.
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| Serving
Suggestions: |
Garlic is optional. If you are serving with other dishes that have garlic.
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| Additional
Comments: |
| Guacamole turns brown after about 8 hours, so if you have leftovers pour a bit of olive oil over top to seal. |
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