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California Style Guacamole Recipe
This easy guacamole recipe is made California-style with garlic, cumin and Anaheim chiles.
Re-Calculate: Ingredients
Ingredients:
- 4 Anaheim chiles
- 4 ripe, Fresh Hass Avocados, seeded and peeled
- 6 key limes, juiced
- 2 cloves garlic, peeled and minced
- 1 tsp. ground cumin
- 1 large tomato, diced small
- 1/2 cup sweet onion, diced small
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions:
- Char chiles on all sides by placing them directly on the stove burner.
- Place them in a bowl and cover the bowl with plastic wrap.
- When cool enough to handle, peel the skin and discard with stem.
- Take out all the seeds and finely dice the chiles, set aside.
- Place the avocados in a large bowl and mash.
- Stir in lime juice.
- Add remaining ingredients and mix well.
- Refrigerate for 30 minutes and serve.
Serving Suggestions:
Serve with chips.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Category:
Guacamole
Beverage Pairing:
Pair with a lime-flavored beer. 
Recommend Us:
Comment on the California Style Guacamole Recipe
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Concasse the tomato, skin it and dice the tomato to the thickness of the tomato. Usually around pea size (sm dice). 6ts of cilantro equals 2TB packed. Prepare cilantro as a fine chop. Some people tend to not like strong cilantro flavors you would get from a coarse chop. For the garlic toss a good pinch coarse sea salt and turn the garlic into a paste by working the garlic into a paste via smearing it into the cutting board with the flat heel of the blade. Toast cummin seeds before grinding. You don't want to miss out on this flavor. Dry toast over a med heat till the first seed "pops" and remove then grind. Ground pepper shouldnt be too noticable, but adding a decent amount of salt (approx 1ts +) will make the flavors pop out with a smooth but distinguishable contrast. All mashing can be done the "right" way by mashing in a large mortar and pestle with avocados mashed last. Overall if the dip is too chunky scooping it out will be a little more cumbersome.
Michael - Mon, 11/01/10 - 11:13 am