We’ve cooked with Avocados quite extensively in the past…everything from Avocado Fries to Margarita Sauce (on Tacos and on Pizza). We’ve used the ingredient to represent meals from multiple cultures…and yet, we haven’t yet included a recipe for what is probably the most iconic avocado edible…Guacamole! At its heart, this is a deliciously flavour infused avocado dip, and it’s most commonly eaten atop a chip.
We however aren’t all that common (some have even described us as “weird”), and we made our guacamole not as an end, but as a means to an end! After making it, we stirred it in with some other ingredients to make Shrimp and Guacamole Burritos that we served with Fiesta Corn Salad.
Time: 10 Minutes
- Avocados (Ripe…not hard and not squishy)
- Ground Cumin
- Optional: Diced red onion or diced hot peppers
- Slice your avocados in half, and carefully remove the pits.
- Cut each half in half, peel the skin off each wedge, and then dice your avocados. Place the diced avocado into a bowl.
- Dice a tomato, and add it to your bowl as well.
- If using, dice your red onion or hot peppers, and add to the bowl too.
- Sprinkle on some ground cumin and dried or fresh cilantro as well as a pinch of salt.
- Use a lemon zester to zest in some lime…or squirt in some lime juice if you prefer.
- Use a fork to mash everything together until smooth.
- Use as a dip or a component in another dish, devour, and enjoy!