This guacamole gets layers of flavor from Tomato Vinegar and cumin. For more heat, leave in some of the jalapeño seeds and ribs. Note: To toast the cumin seeds, place them in a dry, hot pan and toss for 2 minutes until they become fragrant.
Ingredients
- 1 small white onion, peeled
- 1 small jalapeño, stemmed and seeded
- 2 garlic cloves, peeled
- 1 cup loosely packed cilantro leaves and tender stems
- 3 large ripe avocados
- 1 lime, halved
- 2 tablespoons Tomato Vinegar
- 1 teaspoon cumin seeds, toasted and ground
- Coarse sea salt and freshly ground black pepper to taste
Directions
Step 1
On a large cutting board, coarsely chop the onion. Add the jalapeño, garlic, and cilantro and keep chopping until everything is minced.
Step 2
Halve and pit the avocados, then use a spoon to scoop the flesh into a large bowl. Coarsely mash the avocado with a fork or potato masher, then fold in the onion mixture. Squeeze in the juice of one lime half, then fold along with the vinegar, cumin, and salt and black pepper to taste. Taste and add juice from the remaining lime half if desired. Serve immediately.
Yields 4 to 6 servings