Chef Kurt’s ‘Go Green Guacamole’ for Cinco de Mayo
MSU Corporate Chef Kurt’s ‘Go Green Guacamole’
3 ripe avocados
juice from half a lime
1 jalapeno, seeded, small dice
3 Tablespoons shallot or red onion, small dice
1 Roma tomato, seeded and diced
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 Tablespoons fresh cilantro
1/2 tsp kosher salt
Cut the avocados in half, remove the pit (NO STABBING AT THE PIT), scoop the flesh of the avocado, toss with lime juice and mash with a big fork or potato masher.
Add remaining ingredients and mix well – taste and adjust flavor to your liking.
Let the guacamole sit at room temperature for at least 30 minutes before serving to allow the flavors to come together.