This guacamole gets a jolt of flavor from cumin. You can intensify the heat by leaving in some of the jalapeño seeds.
- 2 garlic cloves, peeled
- 1 small jalapeño
- 1 small onion
- 1 cup of cilantro, leaves and some stems
- 3 large ripe avocados
- 1 tablespoon extra virgin olive oil, or more to taste
- 1 lime, halved
- 1 teaspoon cumin (wild if possible), toasted and ground
- Freshly ground black peppercorns
- Coarse sea salt
Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop. Wearing gloves to keep the jalapeño’s powerful oils off your skin, slice the pepper in half lengthwise and use a small spoon to scrape out the ribs and seeds, and then cut it into a small dice. On a large cutting board, chop the onion into a large dice and keep chopping as you add in the garlic, jalapeños, and cilantro to meld them together. Halve the avocados and use a spoon to scoop all the flesh into a large bowl. Add the olive oil, coarsely mash the avocado with a fork, and then fold in the onion mixture. Squeeze in the juice of a lime half and fold in the cumin, a few twists of your peppercorn grinder, and a sprinkle of salt. Taste and adjust the seasonings, adding more olive oil, lime juice, black pepper, and/or salt as desired.
Yields 4-6 appetizer servings.