by Gina Jantzen

URL Source:
Source: Alton Brown
Course: Dips/Spreads
Cuisine: Mexican
Food Group: Fruit
Serves: 6


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
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.