Monday, August 30, 2010



3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt, cumin, cayenne and mash. Then, fold in the onions, tomatoes, and garlic.
*When storing, make sure you choose an air tight storage container to minimize browning. I like to line the very top of the guacamole with plastic wrap as well.

* Adapted from Alton Brown

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