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April 23, 2008

Smooth and Sassy Guacamole

Humane Society International

Tortilla chips are the usual accompaniment, but raw vegetables and pita or bagel chips make a welcome change. Avocados were introduced to Mexico in the fifteenth century by the Incas, who originally brought them from Ecuador. I prefer Haas avocados because of their rich flavor and creamy texture. If you prefer a less sassy guacamole, leave out the jalapeños.

2 ripe Haas avocados
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 cup chopped tomato
1/4 cup minced onion
1 tablespoon minced canned jalapeños
1 teaspoon minced garlic
1/8 teaspoon ground cumin

Peel and pit the avocados and place them in a food processor. Add the lime juice and salt and process until almost smooth, with a bit of texture remaining. Add the tomato, onion, jalapeños, garlic, and cumin, and blend with brief on-and-off bursts. Transfer to a serving bowl. Serves 4.