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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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It was on the Good Eats episode, Dip Madness. I adjusted the directions a little bit from the original recipe. I also didn't add the cayenne that it called for and insted added some red pepper flakes. Number of servings is approximate. Cooking time is setting time (to let the flavors fully develop). Ingredients:
3 hass avocadoes, halved, seeded and peeled (or 4 small ones) |
1 lime, juice of |
1/2 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1/2 teaspoon cayenne |
1/2 medium onion, diced |
2 roma tomatoes, seeded and diced |
1 tablespoon cilantro, chopped |
1 garlic clove, minced |
Directions:
1. Wash and prepare produce.
2. Put avocado innards and lime juice into a large bowl, toss to coat.
3. Add salt, cumin, and cayenne, and mash with a potato masher or whatever you can find to mash it with.
4. Fold in onions, tomatoes, cilantro, and garlic.
5. Let sit at room temp temperature for an hour, then serve.
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