Chef Mateo

Guacamole

by Rafael Mateo

INGREDIENTS

Two ripe Haas avocados
1 diced shallot
1 diced plum tomato
2 tbsp chopped cilantro
1 tbsp chopped parsley
1 diced jalapeno
juice of 1/2 lemon
1 tsp ground cumin
salt and pepper
1 clove minced garlic
1 tbsp lime juice

DIRECTIONS

Peel the avocadoes, reserve the pits.
In a bowl, mash the flesh with a fork.
Stir in jalapeno, garlic, tomato, shallot.
Add parsley, cilantro, cumin, lime and lemon juice.
Salt and pepper to taste.

Serve immediately.

Chef's tip:  If making ahead of time, add pitts, cover with plastic wrap, and refrigerate.  Pitts will keep the guacamole from turning black.