Cumin-laced, spicy guac. Recipe source unknown.
- Carbohydrate 9.567948125 g
- Cholesterol 0 mg
- Fat 11.225875 g
- Fiber 5.8864123698324 g
- Protein 2.020753125 g
- Saturated Fat 1.6249325 g
- Serving Size 1 1 Serving (124g)
- Sodium 80.497875 mg
- Sugar 3.6815357551676 g
- Trans Fat 0.737615437500002 g
- Calories 134 calories
Step-by-step
- Halve, seed and peel the avocados.
- In a large bowl, combine the avocados and lime juice.
- Mash the avocados to fold in the lime juice.
- Add the garlic, cayenne pepper, cilantro, salt and cumin; stir and mash some more (to desired consistency).
- Fold in the onion, tomatoes, and jalapeno pepper.
- Let stand 10 minutes.
When should the acid hit the bowl? Immediate contact with fresh lime juice prevents rapid enzymatic oxidation by lowering the pH level of the avocado flesh, halting the polyphenol oxidase reaction that turns green fruit brown. Hass avocados at peak ripeness yield slightly to gentle thumb pressure and retain a pale green interior without dark bruising.
Mashing the base aromatics directly into the fat before adding chunky mix-ins distributes fat-soluble flavors evenly. Ground cumin contains volatile oils that disperse more thoroughly when ground with kosher salt crystals against the porous surface of a ceramic mortar or a stainless steel mixing bowl.
Seeding roma tomatoes removes excess water that would otherwise dilute the emulsion and transform a thick dip into a watery soup. Dicing white onions to match the uniform size of the minced jalapeños ensures that every spoonful delivers a balanced ratio of crunch and heat.
Allowing the mixture to rest for ten minutes at room temperature marries the raw garlic bite with the earthy spices. Consume the dip within two hours or press plastic wrap directly onto the surface to block ambient oxygen during short-term refrigeration.
