Chunky Guacamole with Cumin

Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture.

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  • Total Time:
  • Servings: 6

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  • 1/2 teaspoon cumin seeds
  • 5 large Hass avocados, halved and pitted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped cilantro
  • 1 small onion, minced
  • 1 large garlic clove, minced
  • 1 jalapeƱo, with some seeds, minced
  • Salt

How to make this recipe

  1. In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, about 30 seconds. Transfer the cumin seeds to a mortar to cool completely, then finely grind with a pestle.

  2. Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in the lemon juice, cilantro, onion, garlic, jalapeño and ground cumin. Scoop chunks of the remaining avocados into the bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled.

Contributed By Photo © Tina Rupp Published September 2003

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