Guacamole
Ingredients
1/2 cup tightly packed cilantro leaves
3 plum tomatoes, cored, halved and
seeded
2 cloves garlic, peeled
2 medium jalapeño peppers, stemmed,
quartered and seeded
2 green onions (include 2 inches
of green), cut in 1-inch lengths
6 ripe avocados, peeled, pitted and cut
in 1-inch pieces, reserve several pits
1/4 cup freshly squeezed lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
Instructions
Insert the metal blade. Pulse to chop the cilantro leaves, 10 times; remove and reserve.
Pulse to chop the tomatoes; 10–15 times; remove and reserve.
With the machine running, drop the garlic cloves and jalapeño peppers through the feed tube; process until minced, 10 seconds. Add the onion to the work bowl, process to chop, 10 seconds.
Add the avocados, lime juice, chili powder, cumin and salt to the work bowl; process 30 seconds. Scrape the work bowl. Process for 30 seconds longer.
Add the reserved chopped cilantro and tomato to the work bowl; pulse until just combined. Transfer to a bowl.
If not serving immediately, place reserved pits into guacamole, then cover with a sheet of plastic wrap placed directly on the guacamole, pressing out any air bubbles on the surface. Refrigerate until ready to serve.
