This may sound crazy, but the first time I had guacamole I was 23 and visiting California for the first time (Taco Bell is as authentic as Mexican food gets in upstate NY). If you only make one thing for the big game this weekend, make guacamole. Who knows, maybe you’ll expose your friends to something new and different.
This recipe is courtesy of Alton Brown. I’ve tried a bunch of guacamole recipes and this is my favorite. The others are either too complicated, bland or add sour cream (which hides the star of this dish, avocado).
- 3 ripe Haas avocados, halved, seeded and scooped (need help?)
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
How to make it
- In a large bowl place the scooped avocado and the lime juice
- Toss to coat the avocado
- Drain the remaining lime juice and reserve it
- Add the salt, cumin and cayenne and use a potato masher to mash the avocado and incorporate the ingredients
- Fold in the onions, tomatoes, cilantro and garlic
- Add 1 tablespoon of the reserved lime juice
- Let it sit at room temperature for 1 hour so the flavors meld together
- Serve with tortilla or pita chips
- An avocado is ripe when it is soft to the touch. If it feels loose in it’s skin, it’s too ripe. If it feels hard, it isn’t quite ready.