Zesty Guacamole


3 large ripe avocados, 1 pit set aside

2 plum tomatoes, chopped

1 jalapeno pepper, chopped finely

¼ cup red onion, chopped

4 garlic cloves, minced

Juice of 1 lime

Few sprigs cilantro, chopped and divided

1 tbsp. chili powder

½ tbsp. ground cumin

Salt and pepper, to taste



Chop avocado into chunks and mash lightly with a potato masher. Pour into a medium bowl. Stir in tomatoes, jalapeno, red onion and garlic. Squeeze in the lime juice, add cilantro and stir. Add seasoning. Taste and modify the spice as desired.


Garnish with cilantro. Serve with tortilla chips.



* To keep guacamole fresh... pour it into the smallest plastic container that it will fit in and throw in the avocado pit. Press plastic wrap right on top of the guacamole and seal tightly. Refrigerate for up to two days.

* A ripe avocado should be dark green to black in color. To check its ripeness, gently squeeze the avocado in your hand. It should give a little. If the avocado isn't fully ripe, microwave it for 30-45 seconds.

Printed from ComfortofCooking.blogspot.com