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
Need to make a substitution?
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.