There are a few truths about guacamole: 

1. You can NEVER have enough at a party.
2. Everyone’s homemade guac is pretty darned good
3. Store-bought nuclear-green guac that doesn’t turn an unappealing gray color is not acceptable.

I’ve been making this version of guac for years. It usually gets compliments as being different.  Well, if you’re trusting guac to someone who is either of Scandinavian or Alpha-Centauri-3 origin (we do not know, but each is equally likely), different should be expected.

The difference?  Cumin.  Avocados are by nature pretty bland. Salt is a minimum. But Cumin actually gives the guac a bit more earthy flavor that I like.

So, here we go… As always, my recipes do not come with exact measurements so you can scale these as you like. When it tastes right, it is right.

Ingredients:

• 2 Avocados
• ½ tsp Salt
• Pepper to taste
• 1 tsp Cumin
• Couple dashes hot sauce
• ¼ onion, chopped fine
• Ripe tomato – about the same amount as onion.
• Couple tablespoons Lime (1/2 of a lime will do) or Lemon Juice

Recipe:

In a large-enough bowl, put in roughly diced avocado, along with salt, pepper, cumin and hot sauce.  Note – you can always increase salt, pepper and so forth, so don’t overdo it. Mash these with a fork or potato masher, but whatever you do – DO NOT PUREE IT!  Sorry, but that’s heading to supermarket land guac.  Taste it and adjust seasonings.

A comment on Avocados.  The ones in the supermarket are generally in two phases – Hard as a Rock, or Brown and Mushy. You never really know until you open it up.  My firm (get it?) belief is that you should get your produce from a local produce market. They’ll have better quality at lower prices. I go to Growers Ranch ( https://www.growersranch.com/ – yes, an absolute plug) which doesn’t look fancy, doesn’t do online ordering and where the store clerks tolerate my bad dad jokes and family stories.

Now simply stir in tomatoes, lime juice and onions.

This recipe serves One.  You can make 5 times what I have here, and it still only serves One.