Curtis Stone's Guacamole
Nathan Congleton / TODAY
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Rating:
3.625 (16 rated)
Prep time:
Servings:
4

Serve this simple guacamole with chips for dipping, on top of tacos or spooned over cheesy nachos.

These recipes come thanks in part to Bluprint, an NBCU company. 

Ingredients

    • 3 firm but ripe Hass avocados, halved, pitted, peeled and cut into 1/2-inch pieces
    • 3 tablespoons finely chopped fresh cilantro
    • 2 tablespoons freshly squeezed lime juice
    • 1/2 jalapeño pepper, seeded and finely chopped
    • 1 clove garlic, finely chopped
    • 1/4 teaspoon ground cumin
    • Kosher salt

Preparation

In a large bowl, gently fold the avocados, cilantro, lime juice, jalapeños, garlic, and cumin together. Season to taste with salt.

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