Guacamole
Simple homemade guacamole made with fresh avocados, lime juice, cilantro, tomatoes and onions. Adapted from Alton Brown. Ready in 15 minutes plus 1 hour resting time.
Servings: 2 cups
Ingredients
- 3 ripe avocados
- 1 lime juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 medium onion diced
- 2 Roma tomatoes seeded and diced
- 1 tablespoon chopped cilantro optional
- 2 cloves garlic minced
Instructions
- Prepare mise-en-place: dice the onions, mince the garlic, chop the cilantro, and seed and dice the tomatoes.
- When seeding tomatoes, cut in half and remove seeds and liquid with a spoon to prevent runny guacamole.
- Select ripe avocados that yield slightly to thumb pressure. If unavailable, place unripe avocados in a brown paper bag to ripen overnight.
- Cut avocados in half lengthwise around the pit. Pop out the pit using a spoon or knife.
- Using a spoon, separate the skin from the flesh. The fruit will pop right out.
- Squeeze lime juice over the avocados and stir to coat evenly. This prevents browning.
- Add salt, cumin, and cayenne. Mash avocados with a fork, potato masher, pastry blender, or nut chopper.
- Add the diced onions, tomatoes, cilantro, and minced garlic. Fold everything together gently.
- Let guacamole sit at room temperature for 1 hour to allow flavors to meld.
- Serve with tortilla chips or as a topping for tacos, burritos, or burgers.
Notes
Adapted from Alton Brown. Lime juice is essential to prevent avocado oxidation (browning). Use any tool to mash the avocados — fork, potato masher, pastry blender, or nut chopper. The 1-hour resting time is important for flavor development. Equipment: Knife, cutting board, fork or masher, spoon.