This guacamole has a subtle tartnes, balanced heat and a creamy and chunky texture. Served with crispy tortilla chips it's a winner. One of my many guacamole recipe dips to share with all the JAP members. Enjoy
In a small skillet, toast the cumin seeds over moderately high heat, shaking the skillet, until fragrant, then finely grind with a mortar & pestle or in a clean spice grinder making sure there is no leftover spice residue in the grinder from a previous use.
Scoop half of the avocados into a large bowl and coarsely mash them with a fork. Stir in lemon juice, cilantro, onion, garlic, jalapeno and ground cumin. Scoop small chunks of the remaining avocados into the same bowl; stir lightly with a spoon. Season the guacamole with salt and serve at room temperature or lightly chilled. If you are going to serve more then two hours later push one or two avocado pits into the mixture, cover, and refrigerate. The pits will keep your guacamole nice and green until serving time. When ready to serve remove pits and discard. Serve with your favorite tortilla or taco chips. Enjoy
As you can see I have posted my picture of the finished Guacamole