Looking for something to bring to an office potluck, my friend Suvir suggested I bring his guacamole. He's an avid entertainer and this dish is a longtime favorite. Judging by the number of people who have dropped by my desk in cubicleland asking for the recipe, I agree!
Guacamole
Serves 8 to 10
From “American Masala” by Suvir Saran
(PS. If his name sounds familiar, Suvir was on Top Chef Masters, Season 3.) smileys/smile.gif
It wasn’t until I was 22 years old that I fell in love with avocados. While staying at my friend Ruth Leserman’s home in Beverly Hills I experienced them plucked fresh off the tree, sliced and slathered on toast with just a sprinkle of salt and pepper as garnish. From that day on, avocados—especially in guacamole—became one of my favorite foods. Toasted cumin adds a beautiful nuanced and savory quality to the guacamole. For an extra smoky flavor, char the jalapeño over an open flame prior to chopping.
4 avocados, halved, pitted and chopped
1 tomato, diced
1 small red onion, diced (I used ½ a red onion)
1/2 cup chopped cilantro
1 jalapeño (seeded and veined if you prefer a milder flavor), finely chopped
1.5 to 2 teaspoons kosher salt
1/2 teaspoon cracked peppercorns
1/8 teaspoon Toasted Cumin seed powder, or more to taste
Juice of 2 limes (I used 1 lime)
Tortilla chips, for serving
Place chopped avocado in a large bowl. Cover with remaining ingredients and combine with a large spoon. Taste and adjust salt if necessary; serve with tortilla chips.
Toasted Cumin
Makes about 1/2 cup
1/2 cup cumin seeds
Place cumin seeds in a large skillet over medium-high heat. Toast, while shaking the skillet occasionally, until the cumin becomes a toasty brown color and starts to smoke, about 4 to 5 minutes. Place the cumin seeds to a bowl to cool. Once cooled, grind in a spice grinder or coffee mill until powder fine. Store in an airtight container for up to 4 months.
Guacamole
Serves 8 to 10
From “American Masala” by Suvir Saran
(PS. If his name sounds familiar, Suvir was on Top Chef Masters, Season 3.) smileys/smile.gif
It wasn’t until I was 22 years old that I fell in love with avocados. While staying at my friend Ruth Leserman’s home in Beverly Hills I experienced them plucked fresh off the tree, sliced and slathered on toast with just a sprinkle of salt and pepper as garnish. From that day on, avocados—especially in guacamole—became one of my favorite foods. Toasted cumin adds a beautiful nuanced and savory quality to the guacamole. For an extra smoky flavor, char the jalapeño over an open flame prior to chopping.
4 avocados, halved, pitted and chopped
1 tomato, diced
1 small red onion, diced (I used ½ a red onion)
1/2 cup chopped cilantro
1 jalapeño (seeded and veined if you prefer a milder flavor), finely chopped
1.5 to 2 teaspoons kosher salt
1/2 teaspoon cracked peppercorns
1/8 teaspoon Toasted Cumin seed powder, or more to taste
Juice of 2 limes (I used 1 lime)
Tortilla chips, for serving
Place chopped avocado in a large bowl. Cover with remaining ingredients and combine with a large spoon. Taste and adjust salt if necessary; serve with tortilla chips.
Toasted Cumin
Makes about 1/2 cup
1/2 cup cumin seeds
Place cumin seeds in a large skillet over medium-high heat. Toast, while shaking the skillet occasionally, until the cumin becomes a toasty brown color and starts to smoke, about 4 to 5 minutes. Place the cumin seeds to a bowl to cool. Once cooled, grind in a spice grinder or coffee mill until powder fine. Store in an airtight container for up to 4 months.