Guacamole Source: Alton Brown Course: Dips/Spreads Cuisine: Mexican Food Group: Fruit Serves: 6 |
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Ingredients
| 3 Haas avocados, halved, seeded and peeled |
| 1 lime, juiced (reserve 1 Tablespoon) |
| 1/2 teaspoon(s) kosher salt |
| 1/2 teaspoon(s) ground cumin |
| 1/8 teaspoon(s) cayenne |
| 1/2 medium onion, diced |
| 1/2 jalapeno, finely diced |
| 2 Roma tomatoes, seeded and diced |
| 1 teaspoon(s) chopped cilantro |
| 1 clove(s) garlic, minced |
Instructions
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, tomatoes, cilantro, jalapeno and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. |
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