This is my favorite guac recipe, and the best I’ve ever tried, but of course, by posting it, I’m also inviting variation.


3 ripe avocados (soft to the touch and blackened skin–if Haas)
1 jalapeno, seeded and white ribs removed, if you don’t like spice
1-2 cloves garlic, smashed and minced
1/2 t. cumin
1/2 c. cilantro, stems removed and chopped
2 T. onion (I prefer red), minced
juice from 1 lime (limes that have harder or thinner skins have the most juice, yielding about 1 T., I’m guessing)
salt and pepper to taste (I use abt 1/2 t. salt and a dash of pepper)

Cube the avocados by slicing them in half with a butter knife, removing the pit, and then cross-hatching the flesh, and removing it with a spoon. Place in a bowl, and slightly smash, and then add the rest of the ingredients, saving the lime for last. Fold all the ingredients together (gently) and serve.

I’ve heard that you can prevent avocados from turning brown by keeping the pit in the guac before serving it. I tried it and I’m not convinced. Does anyone know of any other ways?


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