This recipe from Gourmet Magazine is 24 years old. Where does the time go? (Photo by Mark Micheli)
I got this recipe on Epicurious.com. It’s from the December 1990 issue of Gourmet Magazine. I didn’t follow it exactly because I didn’t have all of the ingredients on hand.
Instead of using a jalapeno pepper, I added about 1/4 tsp of red pepper flakes. Instead of using lime juice, I used lemon juice. I also cut down on the amount of onion too (to about a 1/4 cup, chopped fine). And I didn’t have any coriander, fresh or dried, so I didn’t use anything. Oh hell, I better just rewrite the recipe here:
- Avocados, 2 ripe.
- Onion, about 1/4 cup chopped fine or minced.
- Garlic, 1 clove, minced and mashed to a paste with 1/2 teaspoon Kosher salt
- Lemon juice, about 2 teaspoons or to taste
- Ground Cumin, 1/2 teaspoon.
- Red Pepper Flakes, about 1/4 tsp.
Making the dish:
Halve and pit the avocados and scoop the flesh into a bowl.
Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lemon juice, the cumin, and the red pepper flakes.
The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.
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