Guacamole With Aleppo PepperPhoto by Rhoda Boone, Food Styling by Rhoda Boone
Recipe information
Total Time
15 Minutes
Yield
Makes about 3 cups
Ingredients
3 avocados, roughly chopped
2 to 3 tablespoons lime juice
2 teaspoons extra-virgin olive oil
3 cloves garlic, poached in hot water for 2 minutes and minced
1 to 2 jalapeño peppers (depending on heat), stemmed, seeded, and minced
3/4 teaspoon kosher salt
1/4 cup finely chopped red onion, rinsed in cool water and drained
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon Aleppo pepper, plus more for garnish
1/4 cup chopped cilantro
Preparation
Combine first 10 ingredients in a bowl and mash with a fork. Taste and adjust seasoning. Fold in the cilantro, sprinkle with additional Aleppo, and serve.
Recipe notes
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