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.
Plus: More Appetizer Recipes and Tips
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 jalapeño, with some seeds, minced
How to Make It
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.
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.
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