Tortilla chips are the usual accompaniment to guacamole, but raw vegetables and pita or bagel chips make a welcome change. Avocados were introduced to Mexico in the fifteenth century by the Incas, who originally brought them from Ecuador. I like Haas avocados because of their rich flavor and creamy texture. If you prefer a less sassy guacamole, leave out the jalapeños.
Smooth and Sassy Guacamole
- 2 ripe Haas avocados
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 cup chopped tomato
- 1/4 cup minced onion
- 1 tablespoon minced canned jalapeños
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Peel and pit the avocados and place them in a food processor. Add the lime juice and salt and process until almost smooth, with a bit of texture remaining. Add the tomato, onion, jalapeños, garlic, and cumin, and blend with brief on-and-off bursts. Transfer to a serving bowl.
From Hot Vegan by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing.