The vast subcontinent of India, land of exotic spices, tandoor ovens and chutney, provides cooks with an endless array of new tastes and sensations for experimenting.
- 4 California avocados
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- ½ Cup finely chopped white Onion
- ½ Cup chopped cilantro
- ¼ Cup chopped fresh mint
- 2 Tbsp jalapeño pepper, preferably red, finely chopped
- 1 tsp salt
Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.