Glock-Amole Recipe:

3 Hass avocadoes, halved, seeded and peeled (or 4 small ones)

1 lime, juice of

1⁄2 teaspoon kosher salt

1⁄2 teaspoon ground cumin

1⁄2 teaspoon cayenne

1⁄2 medium onion, diced

2 roma tomatoes, seeded and diced

1 tablespoon cilantro, chopped

1 garlic clove, minced

Peel and pit avocados into a bowl and toss with lime juice. Mash with potato masher to desired chunkiness and consistency. Fold in other ingredients and let sit covered in the refrigerator for at least an hour. (Overnight preferably). 

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