Over the past few Mondays, we've gone through 4 interpretations of guacamole. We've used recipes inspired by Alton Brown, Emeril Lagasse, Ina Garten, and Tyler Florence. (Can you guess who inspired which recipe?) I've adjusted all the recipes for just one avocado, but you can easily scale up and use more if you'd like. (For this recipe, the images show the amount for two avocados.)
To me, guacamole only has a few rules. 1 - Use ripe avocados. Avocados don't ripen on the tree, but you'll know an avocado is ripe when it yields to gentle pressure. 2 - Don't puree the guacamole. A bit controversial, but I've never had a good guacamole puree. Each part is expected to mix with the others, but as in life, some boundaries should be maintained.
Here we are, at Guacamole, Version 4.0 - with a guacamole that's got all the materials of the previous guacamoles, as well as cumin, something not used in any other guacamole in this series. Although cumin seeds are small, they can certainly pack a lot of flavor. But, cumin likely made its way into international cuisines due not just to its flavor, but also its health benefits. Traditionally, cumin was used to aid digestion, likely by stimulating pancreatic enzymes needed for proper digestion and nutrient assimilation. Cumin may also have anti-carcinogenic properties because of its potent free radical scavenging ability as well as its ability to enhance the liver's detoxification enzymes.
Now that you've tried all four guacamoles (1, 2, 3, 4) can you guess who inspired which one? Which is your favorite?
Yield: 4 servings
|1 tablespoon||lime juice|
|1/2 teaspoon||cayenne powder|
|2 tablespoons||cilantro, chopped|
|1 teaspoon||1 clove||garlic, minced|
|1. Gather all materials.|
|2. Cut avocados in half, removing the pit and skin, then cut into chunks. Combine with remaining materials and mix to desired consistency.|