Adapted via Avocado.org
Serves: 6 to 8
♦ 4 ripe avocados, peeled and seeded
♦ 1/2 tsp ground cumin
♦ 1 ripe, medium Roma tomato, seeded, diced
♦ 1/2 cup minced sweet white onion (red onion can be used as well)
♦ 2 serrano chiles, seeded and minced
♦ 1/2 cup cilantro leaves, chopped
♦ juice from 1 small lime
♦ hot pepper sauce (optional)
♦ sea salt, to taste
♦ white pepper, to taste
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently; leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
NOTE: this dip is best when made as close to serving as possible – refrigerate with plastic wrap pressed against the surface for short-term storage.
Read more about this dip and my musical pairing by clicking HERE.