I clearly do not have the cilantro ‘soap’ gene! Thankfully, this recipe is successful with and without it. I frequently make it both ways to accommodate guests.
Guacamole
Description
Without or without cilantro, this rustic dip suspends a perfect balance between bright lime and peppery jalapeño in a creamy base of mashed avocados.
Ingredients
Instructions
Prepare
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If using whole cumin, pan-toast and grind. (Similar to nuts, seeds release their aroma when they are halfway done toasting.)
If you have a mortar and pestle, this step is a chance to use it!
Chop and Mix
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Add cumin to a mixing bowl. Slice and juice limes into bowl.
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Halve, pit, and squeeze avocado flesh into bowl. Using a fork, mash and stir thoroughly.
Stirring thoroughly ensures the lime juice, which keeps avocados from browning, is evenly distributed for an evenly green guacamole! -
Trim jalapeño stem. For a mild dip, remove seeds and ribs (medium, seeds only; spicy, nothing), then finely dice; peel and finely dice shallot or onion as well.
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If using, remove cilantro stems and mince leaves; if necessary, peel and mince garlic cloves too.
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Transfer everything to bowl, then mix well.
Finish
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Taste and salt as needed.
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If available, refrigerate 1 hour before enjoying.
Though not critical, this step allows flavors to meld. Your guacamole will still be delicious if you skip it, but your garlic and shallot or onion may be potent!
Note
"Did you say 'Steamed Garlic'?"
