This version of guacamole is made without onion and garlic.
Reason being is that my husband didn’t like the ever lasting taste of them, but loved the flavors of guacamole. So, I started working on a recipe that would eliminate that all night taste of onion and garlic, but kept their flavors.. I came up with this.
But if you want to add it in, I normally would use 1 Spanish onion chopped and 1 large clove of garlic minced and add it in after mashing the avocado (then instead of 1 tbsp of cumin, bring it down to 1 tspn).
2 Haas avocados, seeded (set pits aside for later) and mashed
1/2 lime, juiced
1/2 teaspoon salt (sometimes I like a touch more, to taste)
tiny pinch of freshly ground pepper
1 tablespoon ground cumin
1 medium sized jalapeno pepper, seeded and minced
1 tomato, seeded and diced
1 pinch of fresh cilantro, chopped
One of my favorite tools for this dish is a potato masher. Makes mashing the avocados with everything a cinch.
In a large bowl, mash together the avocados, lime juice, cilantro, pepper and salt.
Mix in the tomato. Then add in the cumin. You can serve this immediately, but it is actually best served after it’s been in the fridge for at least an hour.
This is where the avocado pits come into play. Place the finished guacamole in a serving bowl. Then tuck the pits inside the dip. Then wrap in clear plastic cling wrap and refridgerate. Sounds odd but the pit helps it from turning brown.