Serves 1/2 cup

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  • 4 ripe avocados, diced
  • 1/2 tsp ground cumin
  • 4 cloves garlic, minced
  • 1 med. Roma tomato, diced
  • 1/2 cup onion, diced
  • 2 jalapeno pepper, minced
  • 1/2 cup parsley leaves, chopped
  • 4 tbsp fresh lime juice
  • salt and pepper to taste


  1. Combine all ingredients in a bowl and gently mix together.
Recipe Type: Appetiser


To chop an avocado:

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Take your chefs knife and slice through lenghtwise until you feel the pit. Rotate the avocado and make a cut all the way around.

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Twist the two halves to seperate.

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Carefully whack the knife into the pit and twist and wiggle until it pops out.

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Score the flesh of the avocado both directions.

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Using a spoon scoop out the flesh, place in bowl and coarsely mash. I like my guacamole pretty chunky but you can mash it to your preference.

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Seed and diced tomato.

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Dice onion.

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Seed and mince peppers. Wear latex gloves when working with hot peppers.  The juice can burn you skin and cause extreme irritation if you get in your eyes.

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Chop parsley and mince garlic.

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To bowl with avocado add tomato, onion, chilies, parsley, cumin and lime juice.

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Blend gently.


Add salt and pepper and adjust according to taste.

Serve with tortilla chips.


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