Great guacamole recipe

With avocados back in season I’ve been making guacamole often.  I used to wonder why people I know went Coo-Coo-for-Cocoa-Puffs over the stuff, but now that I’m making my own it totally makes sense.  With food like this I always find a decent recipe as a base and then eventually branch out a little on my own.  And when it comes to recipes, you can rarely go wrong with the Food Network legend Alton Brown.

AltonBrown_bowling

Alton Brown – yes, he’s bowling with a cabbage!

A college buddy of mine turned me onto Good Eats, which still hasn’t been widely released on DVD, around 2003 or 2004.  Up until that point my opinion of the Food Network was not good.  Most of the stuff I had seen seemed quite boring and the food was so complicated – stuff I never saw myself actually trying to prepare.  Alton Brown changed all of that for me.

Guacamole

Ingredients:

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced (about 2T if you buy lime juice)
  • 1/2 teaspoon kosher salt (sea salt works)
  • 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
  • 1T chopped cilantro
  • 1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Recipe source – http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html

Like I said before, I always start with something reputable and go from there.  I don’t often have jalapenos around so I just added some more cayenne for kick.  The last batch I made had slightly more than double cumin, cayenne, cilantro and garlic.  I love onions so I put about double or more in there.  Once I had no lime juice and substituted lemon juice without any noticeable taste difference.  I’ve used different types of tomatoes and they all taste good.  Roma are smaller and easier to create smaller pieces if that matters – I always leave the seeds in there.  I’ve also eaten immediately instead of waiting an hour.  Letting it sit definitely helps all the flavors to seep together, but it still tastes great.