Guacamole with Toasted Cumin

I recommend a subscription to NYTimes cooking. The base recipes are very good. This one is tweaked by technique, proportion of ingredients, and addition of dry roasted garlic and cayenne. Getting the perfect guacamole-ready avocado can be a challenge. To accelerate the ripening process, put the avocado in a paper bag with an ethylene-producing fruit such as a banana or apple for 1-3 days. Once ripe, if not using immediately, store in the refrigerator (preferably not in a drawer with apples).

QUANTITY AND INGREDIENTS 8 appetizer servings

4 medium avocados, halved, pitted, and coarsely chopped

1 tomato, finely diced (optional)

1 white onion, finely diced (or use grater)

2 garlic cloves, skin on, dried roasted, cooled, peeled, and minced

1 jalapeño, seeded, dry roasted (optional), finely minced

1/2 cup chopped fresh cilantro, additional for garnish

1 tsp kosher salt, more to taste

½ tsp freshly ground black pepper

1/4 tsp cumin, dry roasted and ground with a mortal and pestle

4 Tbsp freshly lime juice (3-4 limes), more to taste

Pinch of cayenne

Tortilla chips for serving

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

CULINARY TIPS

1. Give thought to the order of tasks given other recipes being prepared. Are there duplicate ingredients? Cut and coarsely chop avocado last to avoid browning.

2. For toasted cumin, place cumin seeds in a large skillet over a medium-high heat. Toast while shaking the skillet occasionally, until the cumin becomes a toasty brown color and starts to smoke, 3-4 minutes. Place the cumin seeds in a bowl to cool. Once cooled, grind in a spice grinder or use a mortar and pestle until fine.

PREPARE THE GUACAMOLE

1. Place the avocados in a large bowl with the tomato, onion, cilantro, jalapeño, salt, pepper, toasted cumin, garlic, and lime juice. Stir to combine. Adjust seasoning as needed, including cayenne. Cover if not serving immediately. Before serving, sprinkle with freshly chopped cilantro.

2. Serve with tortilla chips.