Wednesday, August 4, 2010


Did you know that avocados are actually a fruit, not a vegetable, and have more potassium than bananas? Ripeness of the avocados are the key to great tasting guacamole. The perfect ripeness is when the skin is nearly black and the fruit yields to soft pressure.

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Jalepeno or serrano peppers, stems and seeds removed, minced
2 tablespoons cilantro (or parsley if you don't like cilantro), finely chopped
2 Roma tomatoes, seeded and petite diced
Juice of 1 lime,
1/2 teaspoon ground cumin
1/2 teaspoon cayenne (optional)
Salt and pepper


1. Cut avocados in half (Don't discard the shells if you want to use them as serving bowls). In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash.

2. Add the chopped onion, peppers, cilantro stir. Then, fold in the tomatoes. If you are making ahead of time don't add the tomatoes until ready to serve.

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