-
1
Mince jalapeno and toast them in a small fry pan over medium heat.
-
2
Chop garlic, red onion, green onion and cilantro finely.
-
3
Can use a food processor for the garlic and onion.
-
4
Add to a medium sized bowl.
-
5
Add jalapeno to bowl once toasted
-
6
Cut avocado in half, remove seed, scoop out flesh and add to bowl.
-
7
You can chop the avocado before adding if you prefer.
-
8
I usually just mash it all together at the end.
-
9
*Reserve one avocado seed for later.
-
10
Add cumin and lime juice
-
11
Start mixing and mashing using a fork.
-
12
If the avocado isn't mashing well, I run my knife through it as I mix with the fork.
-
13
Add salt and pepper (about a 1/2 teaspoon).
-
14
I start by adding a little and gradually add more as I taste it.
-
15
Gently stir in diced tomato at the end.
-
16
If serving at a party I just sprinkle the tomato on top for the pretty contrast in color.
-
17
Let the flavors congeal for about 15- 20 min before serving.
-
18
*When storing guacamole, put an avocado seed in the middle of the guac to keep it from oxidizing.
-
19
Cover with plastic wrap and push the plastic onto the guac so that go air is touching it.
-
20
You dip will stay fresh for about 4 days.
