Guacamole

*** To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

Makes 2 1/2 to 3 cups

3 medium avocados , ripe
Halve avocados, remove pit, and scoop flesh into medium bowl.

2 tablespoons minced onion
1 medium clove of garlic , minced
1 small jalapeסo chile , minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
Mash flesh lightly with onion, garlic, jalapeסo, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

2 tablespoons lime juice
Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve.

Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day.
Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.
(www.cooksillustrated.com)



The Middle-East Version
4 tablespoons lemon juice
3 tablespoons taheena
Place the lemon juice and taheena in a blender and blend for a moment; then set aside.

1 large or 2 medium avocados
Pit and peel the avocados and cut into pieces.

1/4 cup finely chopped parsley
2 tablespoons olive oil
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
Add the avocado and the remaining ingredients to the lemon juice/taheena mixture and blend into a smooth paste.

1/2 teaspoon paprika
Place on a flat serving platter and sprinkle with the paprika.

Can be served as is, or chilled.

Makes 1 cup.
[middle eastern recipes]

Guacamole Bowl

Almost a perfect facsimile, right down to the pebbled skin, but it's a ceramic, 1 1/2-cup capacity, lidded bowl that holds guacamole or any other dip you choose.

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For more versions of guacamole, and for avocado lovers everywhere, check out avocado.org - Guacamole Central