I love guacamole! It features the amazing avocado better than any other dish. The major downfall is that avocados can be really expensive. However, the other day the local super market had them on sale for 3 for $1. Yep, so for little to no money I can have my favorite chip dip.
Guacamole – Adapted from Alton Brown
The first step is to set up your mise-en-place – French for “putting in place”. Basically before attempting to assemble the dish you need to have all of the ingredients prepared. Dice the onions, mince the garlic, chop the cilantro and finally seed and dice the tomatoes. This is an important step, if you do not seed the tomatoes, your guacamole will be runny and unappetizing looking. Cut the tomatoes in half and then use a spoon or your fingers to remove the seeds and liquid from within the tomatoes.
Next you need the avocados. Make sure that you pick up ripe avocados at the store. You want them to be soft and not rock hard. A good indicator is if the skin has a little give when you press your thumb into it. If you are unable to find ripe avocados you can place unripe avocados in a brown paper bag and they will ripen within two days, usually overnight.
Next you need to core and peel the avocados.
This is simple. Cut the avocados in half. On one half, the seed will stick to the avocado. Using a spoon or a knife pop it out.
Then using a spoon, separate the skin from the fruit of the avocado. Once you get it going, the fruit will pop right out.
Squeeze the lime juice over the avocados and stir so that the lime juice evenly covers the avocados. This will prevent them from browning.
Add the salt, cumin, and cayenne and mash the avocados with a fork, potato masher or whatever clean tool you have lying around that will get the job done. I have used a pastry blender, nut chopper. They all work and get the job done.
Next, add the onions, tomatoes, cilantro, and garlic. Fold everything together.
Then let the guacamole sit at room temperature for 1 hour and then serve.
Simple, delicious and extremely easy.
This is a must for every summer party.
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I wish we had some leftover!! This guacamole was out of this world!
i love guacamole dips but i love avocado shakes even better on a warm summer day!
I have never had an avocado shake. Do you happen to have a recipe?
We made this recipe tonight. It's delicious. Thanks Rex! Tacos and this guac... Winner!
~brian
Brian - Glad you enjoyed it. I love the acid in it from the lime juice. What kind of hot sauce do you use for your tacos?
Hot Sauce for tacos? Our recent fav is http://pepperika.com 's 7 Pepper Sauce. Also, there is nothing wrong with Old El Paso Hot Taco Sauce either.
We LOVE http://peppers.com Georgia Peach & Vidalia Onion Sauce too.
That is good to know. I am glad that you are not a hater of the brands. I too appreciate Old El Paso Hot taco sauce.
If you make it ahead of time, cover the surface with thin slices of the lime to preven further browning. It works better than other methods I've tried (putting the pit back in the dip, adding more citrus juice, etc.).
Heidi, that is a great idea. I will have to try that next time.
Does that work better than a piece of plastic wrap pressed down on the surface?
I could see the layer of limes working better as the acid would keep the guacamole from turning grey. I have not tried it though. Next time I make guacamole, I will let you know.
This is one of our favorite side dishes for fajitas! Nice looking guacamole, Rex.
I wanted to comment that although we loved this recipe, it is quite spicy. As a dip for parties it works great! But paired with a spicy taco or burrito, it is too hot. You don't get the cooling benefit of a nice traditional guacamole.
Having said that, I would happily serve this at a pool party (or football party) with chips as a dip, but as a side dish with other spicy foods.... I would opt for a traditional guac.
Still, all in all, a delicious quacamole alternative! ~brian
Brian,
That is a good point. My taste buds are numb to heat and so I usually add to much cayenne. However, the guacamole can be made without the cayenne and it will still have all of that delicious flavor. Thanks for the note on the heat Brian.