Guacamole makes the world go ’round. If I was stranded on a deserted island and had to take one thing with me it would be my Cumin Lime Guacamole. Might as well take a margarita machine, too. I do not currently have one, but if forced onto a deserted island, I’d like to think someone would let me borrow one. Sounds good…right? Hmm…might as well add some tortilla chips. Ok. A beach, some margaritas, chips and my guac. Now it’s a party! My guacamole is simple but strongly flavored with cilantro, cumin, salt, and lime. It is hands down my most complimented recipe. There are many guac recipes out there and everyone has one. Try my Cumin Lime Guacamole and it will become your Go-to-Guac.
I like my guacamole at room temperature so I usually put all my ingredients out on the counter some time before I start preparation. Guac is all about the Spectacular Avocado! Oh how I love them. There are always many in my fridge for many uses. Mostly guacamole.
For guacamole, use a firm avocado with a bit of give at the base end. Slice in half and remove the pit. Cube in the skin by cutting through the avocado in perpendicular cross cuts. Scrape the avocado flesh into a bowl with a tablespoon.
Dice about 1/4 cup of red onion. I find that red onion works better than white or yellow onion. For me the flavor works better but use what you prefer.
There are strong opinions about the next ingredient. The tomato.
I love to add diced Roma tomatoes to my guacamole. Romas are less watery than other tomatoes so they are my standard go-to tomatoes, especially in guacamole. I have heard people who are very vocal about how much they detest tomato in guacamole. I find tomatoes are a nice compliment to the strong flavors and adds a bit of healthy Vitamin C as well as beautiful red color. Yes, it’s Christmas in a bowl! Add it. Don’t add it. Up to you and your taste buds.
Next up the spices: a good Tbsp. of dried Cilantro, 1/2-1 tsp of Ground Cumin – the flavor of this spice is so wonderful, I now add to many of my dishes. It’s a strong flavor so start light and add more if you love it. Then comes the salt. Gotta have it in guacamole. It makes the guac sing. I add about 1/4 – 1/2 tsp. of salt. It sounds like a lot and it is, but there really is nothing worse than bland, flavorless guacamole, and salt usually solves that problem. Usually, I will add a sprinkle of Ground Cayenne pepper to add a bit of kick. Not too much though, as I really like guacamole to be a cooling ingredient to whatever you add it to.
Lastly, I wash all these spices down with about 1/2 a lime’s juice per avocado.
Mix all the ingredients well. I sometimes mash-up a few of the cubes to make the guacamole a bit more creamy. I usually try to let my guacamole sit for a while so the flavors meld., and the lime juice really breaks down the avocado and takes care of that for me. The lime juice also does a great job of stopping the oxidation of the avocado so your guacamole stays green and doesn’t turn brown for quite a while.
The best part…you must taste with chips. Many chips full of guacamole! You may need to adjust the flavor: more cumin, more salt, more lime.
Get it just right!
How did I make Cumin Lime Guacamole…healthier?:
- Avocados are a healthy monounsaturated that are fiber rich and full of vitamins and minerals, Bs, K, E, and C as well as potassium and copper.
- Limes and tomatoes provide even more fiber and lots of vitamin C.
- Yes, avocados are high in monounsaturated fat but this provides a wonderful mouth feel that is quite satisfying. Theoretically, this will make you eat less of it.
But let’s be honest. I have never found that avocados kept me from dropping weight. There have been times I have eaten an avocado a day, and still found the scales to drop at the end of the week. I think it’s because they are so satisfying that you eat less overall throughout the day.
I usually make several avocado’s worth of this guacamole and add it to salads as a chunky, flavorful dressing. Of course top a soft taco filled with rice, grilled veggies, and beans with guacamole for a fast dinner. Mix into leftover rice, beans and veggies for a quick, flavorful lunch. Top your brunch potato hash, sautéed garbanzo beans and veg with…you guessed it…this very versatile, flavorful guacamole.
- 1 to 1½ firm but ripe large avocado, diced and scooped out of skin
- ¼-1/2 cup diced red onion
- 1 diced Roma tomato
- 1 Tbsp. dried Cilantro *Optional: I also added about a tablespoon of chopped fresh Cilantro!
- ½-1 tsp. Ground Cumin - this is a strong spice, so start with a small amount and taste before adding more
- ¼ - ½ tsp. of salt
- Dash of Ground Red Pepper (Cayenne Pepper)
- Juice of ½ - 1 lime depending on how loose you like your guacamole
- Into a small to medium mixing bowl or pyrex measuring cup add all ingredients and mix.
- Start with a firm avocado with a bit of give at the base end. Slice the avocado in half and remove the pit. Cube in the skin by cutting through the avocado in perpendicular cross cuts. Scrape the avocado flesh into your bowl with a tablespoon.
- Add diced red onion.
- If you are adding tomato, dice and add to the bowl.
- Next the spices: dried Cilantro and add a bit of fresh chopped cilantro if desired. then Ground Cumin, Salt, Ground Cayenne pepper if using, and squeeze in the juice of the Lime.
- Mix this thoroughly and taste with a few chips.
- Adjust the flavorings and once you've nailed it...allow it to rest awhile covered on the counter or in the fridge. The flavors will meld and become even more wonderful.
- Enjoy with plenty of chips, or serve over tacos, burritos, or a topping for a baked potato.
- Any leftovers will last for a couple of day in a tightly sealed container in the fridge. The lime will keep the guacamole a green color, but it will continue to darken in color. Just give it a quick stir to even everything out. It will remain delicious!
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