Description
I found that you can add more cumin to really ramp up the scent while eating.
If you use salt, be sure to check that your nachos aren't too salty. Adding less salt if your nachos are too salty helps balance the flavor.
There are a lot of recipes that use garlic. However, I found that using garlic and letting it sit for an hour or overnight creates a pungent taste and overpowers the guacamole so I leave it out. If you don't mind this taste feel free to add 1 garlic clove minced.
Ingredients
- 4 Avocados (ripe)
- 3 Roma Tomatoes diced
- 1 -2 tbsp cumin
- 1 can of Chili peppers (mild)
- 1 1/2 of a juice of a lime
- 1/2 of a red onion (minced)
- 1 tsp of dried cilantro or fresh 2 Tbsp cilantro
- jalapeno (diced to taste)
- salt and pepper to taste
Instructions
- Cut open and remove the pit from the avocado and using a large spoon scoop out the avocado inside and place in a bowl.
- Add lime juice and using the back of the fork, press the avocados until they are combined together.
- Add minced red onion, cumin, cilantro, chili peppers, diced tomatoes. Mix well. Add salt and pepper to taste.
- Cover with plastic wrap by pressing out all the air so the plastic wrap is touching the guacamole. This will prevent the avocados from turning brown. Place in fridge for 1 hour. Then pull out and enjoy.
Nutrition
- Serving Size: cup
- Calories: 718.05 kcal
- Sugar: 8.58 g
- Sodium: 1408.8 mg
- Fat: 60.41 g
- Saturated Fat: 8.7 g
- Carbohydrates: 51.27 g
- Fiber: 31.27 g
- Protein: 10.98 g