Guacamo-Lee

Name: Guacamo-Lee
Prep time: 10 min
Total time: 10 min
Yield: About 4
Ingredients: 3 ripe Hass avocados; 1 Roma tomato, seeded and finely diced; ¼ cup red onion, finely diced; ½ small jalapeño, seeded and finely minced; 1 clove garlic, minced; 2 Tbsp fresh cilantro, chopped; 2 Tbsp lime juice (about 1 small lime); ½ tsp kosher salt, plus more to taste; ¼ tsp ground cumin; Pinch of black pepper

Jordan Appetizers & Snacks

Serves About 4 Prep 10 min

Guacamole in a stone molcajete with tortilla chips.

Named after the nickname my parents had for me while my mom was pregnant with me.

Ingredients

3 ripe Hass avocados
1 Roma tomato, seeded and finely diced
¼ cup red onion, finely diced
½ small jalapeño, seeded and finely minced
1 clove garlic, minced
2 Tbsp fresh cilantro, chopped
2 Tbsp lime juice (about 1 small lime)
½ tsp kosher salt, plus more to taste
¼ tsp ground cumin
Pinch of black pepper

Instructions

1. Halve the avocados, scoop the flesh into a bowl, and mash to your preferred texture (chunky or smooth).
2. Stir in the lime juice first — it brightens the flavor and helps keep the avocado from browning.
3. Fold in the diced tomato, red onion, jalapeño, garlic, and chopped cilantro.
4. Season with the salt, cumin, and a pinch of black pepper. Taste and adjust — more salt, lime, or jalapeño if it needs it.
5. Serve immediately. (If holding for a bit, press plastic wrap directly onto the surface of the guac to keep it green.)