Paul Patterson's Guacamole

5 ripe Hass avocados
Juice of 2 small limes
4 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 bunch cilantro, chopped
1 teaspoon cumin
1 small tomato, diced (optional)

Halve and pit avocados;* scoop pulp out into a medium bowl. Using a fork, mash pulp to desired creaminess/chunkiness level. Add lime juice, garlic, shallot, cilantro, cumin and tomato. Mix lightly with a spoon. Serve immediately with chips or as a topping or side dish.

*To prepare avocados: Slice the ripe fruit lengthwise around the pit. Twist the two halves apart. Strike the pit that remains in one of the halves with the blade of your knife and twist to remove.

**This recipe was featured in the March 2013 issue of Ag Illustrated.

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