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.


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.



  • 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


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 –

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.

  • Here’s the real question: Best way to keep guacamole from going brown? I love it, and it’s not particularly *hard* to make, but if I have to make it every time I want to eat it I’m not going to eat it very often. Any tips or tricks?

    • That’s what the lime juice is for in the recipe. It can’t stave off the “brown” forever, but it should last a while. That’s one reason why the first step is to coat the avocados in lime juice. I’ve put some extra lime/lemon juice on top of the guacamole after it is made to help keep it fresh looking and have had no problems with it changing color for most of a day.

      • Just a day? I’d love to be able to keep some around for at least 2-3 days. Is that a possibility, or do I just need to learn to eat more guac?

        • That’s an excellent question. I’ve never made enough that I needed to keep it around longer than a day…or maybe I just eat too much guacamole. I can give the long-term storage a try and see what happens. How do you store the guacamole once it’s made? I would try putting it in a sealed container with lemon/lime juice on top and see what happens.

          This is similar to sliced apples turning brown, which can also be delayed with citrus juice.

          • Yeah, I usually stick it in a tupperware container that is only as big as necessary to minimize the air inside. I’ve had slightly better luck with ziplock bags, but that’s harder to work with when filling or emptying it. I’ve also tried covering it with lime juice, but that usually ends up leaving the guac too sour tasting the next time I go for some. Catch-22, I suppose.