One of my all time favorite party foods, snack foods, toppings, dips, is Guacamole. I realize that I may be a little biased as I did spend most of my childhood in Mexico but I think that if you give this recipe a shot you just might very well agree with me.
Here are a few things you might find useful when making this Guacamole
Start by preparing all the vegetables. Dice the jalapenos, onions, and tomatoes. I like a medium to small dice for this dip. Finely chop the herbs.
In a mortar begin by adding the peppercorn and the lightly toasted cumin seed. Grind till it turns into a powder. Add the garlic cloves and the salt and continue grinding till a paste is formed.
Next add the diced onions and grind till the onions start to break down. Once that happens add the diced jalapenos and continue grinding. As soon as a you can see a paste start to form add the avocados and continue to grind.
If you prefer a smooth and creamy avocado mix well, if you prefer a chunky avocado the mix lightly.
Finally add the diced tomatoes, cilantro, mint, and lime juice. Mix till everything is well incorporated and taste to adjust seasonings..
clean the sides of your bowl off with a spatula, then smooth out the top of your guacamole dip.
Press some cling film directly on top of the guacamole dip ensuring that any air pockets are pressed out. Once the cling film has been secured (over the edges of your bowl) add enough cool water over the cling film to create a 1-1.5 inch layer. Refrigerate and enjoy later.
Will last between 3-5 days in the refrigerator without oxidation or loss of flavor.
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