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Guacamole Mexicana

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Recipe by: Chef John V.
History: I've been making this for years and it always gets rave reviews!
Description: Classic Mexican preparation that is close to what you will find in Northern Mexico
Serving size: 4
Preparation time: about 30 minutes or less


4 ripe avocados, peeled, seeded 
1 tsp. ground cumin 
1/2 cup tomato, peeled, seeded and diced small
½ cup sweet onion, minced fine
1 tbsp. Serrano Chile, seeded, minced fine
¼ cup cilantro leaves, chopped
¼ cup lime juice, fresh squeezed
2 tsp. coarse salt, Diamond Crystal Kosher salt is preferred
¼ tsp. ground white pepper
½ tsp. hot sauce

1 lime sliced
3-4 cilantro branches


Cut avocado in large chunks and mash coarsely in a Molcajete, a stone mortar and pestle. You may also use a bowl and the back of a spoon or tines of a fork. Add the remaining ingredients and blending gently - leaving some small chunks is fine. Taste and adjust seasoning if desired.

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