The avocado season lasts for almost half the year, but you can get pretty nice ones almost year round. They’ve been on sale in the grocery store lately and it gave me the idea to make up a nice batch of guac!
(makes about 3 cups)
3 ripe avocados
1 small red onion
1 jalapeno (optional)
juice of one lime
1⁄3 cup fresh cilantro OR 2 tablespoons dried cilantro
1⁄2 teaspoon sea salt
1⁄4 teaspoon ground cumin
1. Run a sharp knife around the outside of the avocados lengthwise. Twist the two halves apart and remove the pit by putting the blade of the knife across the center of the pit with a chopping motion, then turning the handle of the knife to release the pit.
2. Use a spoon to scoop the flesh of the avocados out of the peel into a blender.
3. Chop the onion finely and add to the blender.
4. If using the jalapeno, slit it lengthwise down the center, then use the knife blade to remove the seeds and ribs. Chop it finely and add it to the blender. If you like your guacamole extremely spicy, do not remove the seeds and ribs from the jalapeno. Just chop it and add it to the mixture.
5. Squeeze the juice from the lime into the blender.
6. Add the sea salt, cumin and cilantro to the blender.
7. Blend all ingredients until smooth. Transfer to a serving bowl and serve immediately with tortilla chips.
**Guacamole can also be served on toast, as a sandwich spread, usually in place of mayonnaise, mixed with the egg yolks as the center of deviled eggs, on a loaded baked potato or as a topping for fish, just to name a few .
**Store any leftover guacamole in the refrigerator covered with plastic wrap. Even if you have a covered bowl to store it in, use the plastic wrap as well. Make sure that the plastic wrap touches the guacamole all the way across the top of the bowl and it will keep the avocado from turning brown.
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