I make guacamole often – whether it’s just to eat with chips or veggie sticks as a snack, or to serve to family and friends at a party. But the thing is…I love avocado. I eat it by itself, I eat it on most sandwiches, I eat it with breakfast, lunch, or dinner. So sometimes the ‘guacamole’ I make at home is just avocado smashed up with some salt or lime juice…so when I was asked to make guacamole for a recent family event, I set out to find the BEST recipe to use as a staple going forward.
I knew I wanted to include red onion, tomato, and fresh cilantro, along with the other basic guacamole ingredients like cumin, garlic, lime juice, and salt. One of the first recipes I came across was Alton Brown’s – and it included exactly these ingredients, plus cayenne pepper and diced jalapenos. I actually didn’t have any jalapenos on-hand so I had to leave them out, but that is very uncharacteristic of my kitchen and I will always include jalapeno in my guacamole if I can.
I hope you enjoy as much as I do – it’s great to have a go-to recipe for dips and appetizers like this. Once you make it a few times you have it memorized and it takes minimal effort to produce an epic crowd pleaser.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Scoop the avocado ‘meat’ (actually called pulp) into a large bowl. Add lime juice and toss to coat.
Drain the lime juice from the bowl and set aside for later. Add the salt, cumin, and cayenne pepper to the avocado and mash with a potato masher.
Chop the cilantro, garlic, onions, jalapeno, and tomatoes and gently fold into the avocado mixture.
Add in 2 tablespoons (Alton’s recipe says 1 tbsp) of the leftover lime juice. Mix lightly and let sit at room temperature for about an hour before serving.
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- oop the avocado 'meat' (actually called pulp) into a large bowl. Add lime juice and toss to coat.
- Drain the lime juice from the bowl and set aside for later.
- Add the salt, cumin, and cayenne pepper to the avodaco and mash with a potato masher.
- Gently fold in the cilantro, garlic, onions, jalapeno, and tomatoes.
- Add in 2 tablespoons (Alton's recipe says 1 tbsp) of the leftover lime juice. Mix lightly and let sit at room temperature for about an hour before serving.