I’m going to make enemies by saying this, but I never really crave Mexican food (or at least Americanized versions of it). It’s fine, I’ll devour a taco or seven when they’re in front of me, but it’s not my go-to cuisine like Asian, Italian, or deep-fried American. Guacamole, on the other hand, is something I crave on a daily basis and pretty much make on the weekly. When it comes to apps, I give it five stars, like the Uber driver who recently sang Ariana Grande’s “No Tears Left to Cry” with me in not-so-perfect harmony (it’s the thought that counts). This variation, which really highlights the fresh cilantro, also deserves five stars. So swipe right, chica, and start pickin’ it up, pickin’ it up… with a tortilla chip, of course.
3tablespoonsfreshly squeezed lemon juicefrom about 2 lemons
½teaspoonground cumin
Kosher salt
1smalljalapeñoseeds and ribs removed, finely diced
¼cupfinely diced red onion
1Roma tomatoseeded and small diced
¼cupfresh cilantro leavesfinely chopped
Instructies
In a large bowl, mash together the avocados, lemon juice, cumin, and salt to taste, making sure to leave the mixture a little chunky.
Fold in the jalapeño, red onion, tomato, and cilantro.
Taste and adjust the seasoning.
Serve immediately, or cover the bowl with plastic wrap pressed directly against the surface of the guacamole to prevent browning and refrigerate for up to 2 days.
Notes / Tips / Wine Advice:
JUST THE TIPSWondering how to pick the perfect avocado? Gently squeeze the avocado in your hand; a perfect avocado will be firm but yield to some pressure. Unripe avocados will remain hard. Need to ripen your avocados? Place them in a brown paper bag, add an apple, and close the bag. Apples naturally release ethylene, which speeds up the ripening process by 2 to 3 days.