by Austin Carter
New Recipe
Course: Appetizer Cuisine: maxican Prep Time:20minutes Additional Time:1hour Total Time:1hour 20minutes Calories: 172kcal Author: Austin Carter
– Large Bowl – Potato masher – Knife – Cutting Board – Spoon
– 1 lime juiced – 3 Haas avocados, halved, seeded and peeled – 1/2 teaspoon kosher salt – 1/2 teaspoon ground cumin – 1/2 teaspoon cayenne – 1/2 medium onion diced – 1/2 jalapeno pepper seeded and minced
– 2 Roma tomatoes seeded and diced – 1 tablespoon chopped cilantro – 1 clove garlic minced
– Halve, seed, and peel the avocados. – Scoop out the avocado pulp into a large bowl and add lime juice, toss to coat. – Drain and reserve the lime juice.
– Mash the avocado with salt, cumin, and cayenne using a potato masher. – Fold in diced onions, minced jalapeno, tomatoes, cilantro, and garlic. – Add 1 tablespoon of reserved lime juice.
– Let the guacamole sit at room temperature for 1 hour. – Serve and enjoy!