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
- Chef Knife – KOTAI (For 15% off use discount code – 2guys )
- Extra Large Mortar & Pestle (5 cup capacity)
- Triscuit (Avocado, Cilantro, Lime Flavor)
- Extra Large Engraved Cutting Board
Enjoy the video and the recipe where I take you through the entire process of makin beef jerky. If you have any questions let me know..
- 3 ea ripe avocados medium
- 1 ea red onion medium
- 2 ea roma tomatoes medium
- 2 ea Jalapenos
- 2 cloves garlic
- 4 tbsp finely chopped cilantro
- 1 tbsp finely chopped mint
- 1 tsp salt
- 1 tsp pepper corn
- 1/8 tsp lightly toasted cumin seed
- 1 ea Persian lime
- 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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