The BEST Guacamole
    • 3Medium Haas Avocados, Halved and Pitted
    • Juice of One Lime
    • 1Tsp Kosher Salt,
    • 1/4Tsp Black Pepper
    • 3/4Tsp Ground Cumin
    • 1/2Tsp Cayenne Pepper
    • 1/2Cup Onion or shallot, finely diced
    • 1/2 Jalapeno Pepper, Seeded and Finely Minced
    • 2 Garlic Cloves, Finely Minced
    • 1Cup Cherry Tomatoes, Halved or Quartered(Or 2 Roma Tomatoes, Seeded and Diced)
    • 1Tbsp Chopped Cilantro
    1. Scoop the insides of the avocados with a spoon into a large bowl. Add the juice of the lime and coat the avocados with the juice. Add the salt, pepper, cumin, and cayenne pepper. Using a fork (or potato masher or pastry cutter), mash the spices into the avocados. Mash until the avocados have reached your desired consistency. I like some small chunks, but pretty smooth.
    2. Fold in the onion, jalapeƱo, garlic, tomatoes, and cilantro. Taste to see if it needs more salt or lime juice. I often add a little more salt. If it needs a little more lime juice, squeeze a little more in. It really just depends on your avocados.
    Recipe Notes

    To store leftovers, there are a couple of different options. Transfer the leftovers to a small container (to further prevent the oxidization of the avocado) and cover with plastic wrap with the plastic being right on top of the guacamole. Or you can use your half leftover onion, and place it right on top of the guac, and then tightly cover with plastic wrap.

    recipe adapted from alton brown

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