Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of our cuisine as a dip, condiment and salad ingredient
Have the ingredients and lime juice ready before you start.
Roast the cummin on a small pan until it releases its aroma.
Put the cummin on a mortar with the sea salt and black pepper corns
Peel the garlic gloves and add them to the mortar.
Use the Mortar & Pestle until the mix becomes a smooth paste.
Completely slice the avocado in the middle (around the seed). Then swivel/split apart the avocado into two halves.
Remove and save the seed for later.
With a spoon, completely scoop out the insides of the avocado. Place avocado insides into the preparation bowl (For smooth guacamole, try using a food processor. For chunky guacamole, mash with fork by hand.).
Add some of the lime juice so the avocado does not turns brown.
Add the walnut oil to the mix.
Add 5 drops of Tabasco sauce.
Place avocado seed in guacamole, directly place plastic wrap onto the guacamole (The plastic wrap should be touching the surface of the guacamole), then refrigerate.