Guacamole

Serves 4 to 6 Prep Time: 20 minutes Total Time: 20 minutes
- 3 large avocados, halved and pitted
- 1 1/2 tablespoons lime juice, from 1 lime, plus more to taste
- Heaping 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 scallions, white and light green parts only, very thinly sliced
- 1/4 teaspoon minced garlic, from 1 clove (optional)
- 1 jalapeño pepper, seeded and minced (about 2 1/2 tablespoons; see note)
- 1 small tomato, seeded and diced
- 3 tablespoons fresh chopped cilantro
Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).










