Saturday, September 20, 2014
Inquirer Daily News

Base Guacamole Recipe

from J.M. Hirsch for Associated Press

12 serving(s)

4 Hass avocados, skins and pits removed
 
4 teaspoons lime juice
 
1/2 teaspoon ground cumin
 
1 teaspoon salt
 
1/4 ground black pepper

1. In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix-in combinations.
 
2. Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combine with the acid of the lime juice, should prevent the guacamole from browning.

Tagged as: | Side dish

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