Chips and Guacamole Bowl (Print Version)
# Ingredients:
01 -
1 jalapeño, seeded and finely minced
02 -
120 ml diced red onion
03 -
3 garlic cloves, finely minced
04 -
60 ml fresh cilantro, finely chopped
05 -
8 large ripe avocados
06 -
Juice of 3 limes
07 -
7.5 g sea salt, or to taste
08 -
2.5 g black pepper, or to taste
09 -
7.5 g ground cumin
10 -
120 ml cherry tomatoes, diced
# Instructions:
01 -
In a large mixing bowl, place the minced jalapeño, diced red onion, minced garlic, and chopped cilantro.
02 -
Cut each avocado lengthwise, remove the seeds, and scoop the flesh into the bowl.
03 -
Pour freshly squeezed lime juice evenly over the avocado to prevent browning and enhance flavor.
04 -
Add sea salt, black pepper, and ground cumin to the mixture.
05 -
Use a potato masher or fork to mash the avocado and thoroughly combine all ingredients to your preferred consistency.
06 -
Taste and adjust seasoning with additional salt or pepper as desired.
07 -
Gently stir in the diced cherry tomatoes until evenly incorporated. Serve immediately.
# Notes:
01 -
To delay browning, press the avocado pit into the guacamole, drizzle with extra lime juice, and cover the surface tightly with plastic wrap before refrigerating.
02 -
Guacamole can be prepared ahead and kept chilled for a few hours, but is best enjoyed fresh.