• Chip & Guacamole3-4 large, ripe Hass avocados
  • 1 lime, juiced
  • 1 tomato, seeded and diced
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 2 jalapeños, diced*
  • 3 Tablespoons finely chopped cilantro
  • 1 teaspoon ground cumin
  • 5 dashes hot sauce
  • Dash of cayenne pepper
  • Salt and pepper to taste

Cut the avocados in half. Remove the pits by using a sharp knife to hack into the pit. Once the knife is securely fastened within the pit, turn the pit using the handle of the knife and pop the pit out. Scoop the meat of the avocado out with a spoon into a medium sized mixing bowl. Add the juice of one lime, garlic, and some salt and pepper before mashing with a potato masher. The lime juice not only enhances the flavor of the guacamole but also helps to slow oxidation. After you’ve mashed the avocados to your desired consistency (I prefer my guac with a little chunk), add the remaining ingredients and stir to combine. I like my guacamole on the salty side and never measure, but I would estimate I typically add 1-2 teaspoons of kosher salt, maybe a bit more. I recommend salting a little at a time and tasting your guacamole at each step – more salt can always be added if needed, but if you over salt, there’s little to be done to correct that situation. Cover tightly with plastic wrap, pressing the film directly onto the guacamole to prevent contact with the air. Allow to sit at room temperature for 2-3 hours so the flavors get the chance to mingle about. Serve with your favorite brand of tortilla chips, jicama, and/or fresh veggies, and enjoy! Just try not to eat the whole bowl.

* Depending on your desired level of spice, include some or all of the jalapeno ribs and seeds when dicing. Usually I cut the jalapeno into four, leaving the ribs and seeds in only one of the quarters.



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