SUVIR SARAN'S GUACAMOLE WITH TOASTED CUMIN

Suvir Saran's Guacamole With Toasted Cumin image

The chef Suvir Saran says that "avocados make people happy," and he's right. He adds toasted cumin seeds, which he refers to as "Indian bacon bits," to his chunky guacamole. This guacamole has all the flavors of a Mexican guacamole - illustrating yet again how Indian, Middle Eastern, Mediterranean and Mexican cuisines overlap. In fact, the ingredients here are identical to those that I have always used in my guacamole; but this recipe has the added delight of texture, as the ingredients aren't mashed up. This is best served sooner than later as the avocado color will fade, but it has a few hours of holding power.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, side dish

Time 10m

Number Of Ingredients 9

Ingredients

4 ripe Hass avocados, halved and pitted
1 small tomato, chopped
1 small red onion, finely diced
1/2 cup chopped cilantro
1 jalapeño, minced (seeded for a milder flavor)
1/4 to 1/2 teaspoon toasted cumin seeds, ground if desired
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground peppercorns
Juice of 2 limes

Steps:

Cut avocados into small dice. The easiest way to do this is to cross-hatch the flesh with a paring knife while still in the skin, then scoop out into a bowl.
Add remaining ingredients and combine. Taste, adjust salt, and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 10 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 169 milligrams, Sugar 2 grams