Tres de Mayo?

There I was, shuffling down the produce aisle, minding my own business, when I saw it.  No, I thought.  It can't be...

But there it was ~ a beautiful, ripe avocado, cuddled up next to the organic tomatoes. 

Since Cinco de Mayo is also Day before Three Finals in a Row, I took a little study break and whipped up goodies.

For this recipe, make sure your avocado is significantly soft before you pop it open.  You want to catch that moment when the flavor is in full swing. 

The cumin adds a dusky color to the usually rich green of the avocado, but what it takes away in appearance, it brings back triple-fold in flavor.

Katie's Guacamole

1 ripe avocado

1 ripe tomato, diced

2 large cloves garlic, minced

1/2 small sweet onion, finely chopped

jalapeno pepper, to taste (I use about 4 slices, finely chopped)

1 small lime

dash cumin

dash salt

dash pepper

In a bowl (or a special guacamole dish, if you are lucky enough to have one) smash together the meat of the avocado with the garlic, onion, jalepeno and tomato.  Squeeze in about 3 tablespoons of lime juice and mix to incorporate.  Season with cumin (about 1/4 teaspoon), salt and pepper. 

Resist the temptation and allow mixture to stand for at least 10 minutes for the flavors to meld.  I know, it's hard.

Serve with warm tortilla chips (I like to sprinkle mine with cheese and toast them for about five minutes before serving).

Now someone pass the tequila

Comments

[CatsPlay]

I'm not a fan of guacamole, but you got me with the melted sprinkled cheese.

Post it at hens_cook if you have a minute!

[An Abundance of Lisa]

YUM! I've never tried cumin in my guac, and I don't usually use any garlic in mine, but I'm all for trying different recipes. Enjoy May Day and best of luck with your finals this week!

[Spacedlaw]

mmm...
(What am I doing salivating after guacamole at 08:28 AM? - Oh. Breakfast. Riiiight.)