Guacamole Dip made with Heartbreaking Dawns The Green Verde Hot Sauce

October 4, 2017

Story Location:
17601 Coastal Highway
Lewes  Delaware  19958
United States

1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste


Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to gently mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, de-flamed onions, salt and Heartbreaking Dawns The Green Verde Hot Sauce . Taste the guacamole and adjust with additional salt, peppers, or lime juice.
Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day. Clean and cut your pumpkin, put guacamole coming out of mouth around pumpkin. Add chips around it, Fave fun!!
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