Prep Time:
5 mins
Servings:
4
Chef notes
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.
