Servings: 4 serving
Equipment
Ingredients
- 3 ripe avocados
- Small handful of fresh cilantro leaves
- 2 tablespoons chives
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1-2 serrano peppers
- Juice of 1 large lime
- Pinch of hing asafoetida
- Himalayan pink salt or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon ghee or extra-virgin coconut oil, melted
- Red pepper flakes, for garnish
Instructions
- Halve 3 ripe avocados lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl.
- Mash the avocado with a fork or potato masher until it reaches a chunky consistency.
- Finely chop a small handful of fresh cilantro leaves and thinly slice 2 tablespoons of chives, then add both to the mashed avocado.
- In a dry skillet, lightly toast 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds over medium heat until fragrant (about 1-2 minutes), then grind them with a mortar and pestle.
- Deseed and finely chop 1 or 2 serrano peppers, depending on your desired level of spiciness.
- Squeeze the juice of 1 large lime into the avocado mixture, taking care not to include any seeds.
- Add the ground cumin and coriander, chopped serrano peppers, and a pinch of hing (asafoetida) to the bowl.
- Drizzle in 1 tablespoon of melted ghee or extra-virgin coconut oil and combine all the ingredients gently until evenly mixed.
- Taste and adjust seasoning, adding a touch more lime juice or salt if necessary.
- For serving, transfer the guacamole to a serving bowl and garnish with a sprinkle of red pepper flakes and a small handful of chopped fresh cilantro.
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06/10/2024 10:45 am GMT
