claudias-cookbook-the-best-guacamole-11

I had the opportunity this past week to go to Florida for work.

I was fortunate enough to dine at this amazing restaurant that served the best guacamole. They actually made it table side when you ordered it. Since then, I’ve been obsessed with making it myself at home. There is nothing better, or more healthy, than fresh guacamole on a Sunday when you’re watching football or just relaxing before a long work week ahead. I actually could justify eating this dip anytime, but football and relaxing seemed the most natural of a suggestion today. I even had a friend over today and she insisted I bring it to her Halloween party in a few weeks. If that isn’t a measure of how amazing this snack is, I don’t know what is. 

claudias-cookbook-the-best-guacamole-1

Place the scooped avocado flesh in a large bowl.

claudias-cookbook-the-best-guacamole-2

Squeeze lime juice over top of the avocado.

Drain, and reserve the lime juice, after all of the avocados have been coated.

claudias-cookbook-the-best-guacamole-3

Add salt.

claudias-cookbook-the-best-guacamole-4

Add cayenne.

claudias-cookbook-the-best-guacamole-5

Add cumin.

claudias-cookbook-the-best-guacamole-6

Using a potato masher, mash spices and avocado until smooth.

claudias-cookbook-the-best-guacamole-7

Fold in tomatoes, onion, garlic and jalapeno (and cilantro if you are using).

claudias-cookbook-the-best-guacamole-8

Add 1 tablespoon of the reserved lime juice.

claudias-cookbook-the-best-guacamole-9

Let sit at room temperature for 1 hour and then serve.

claudias-cookbook-the-best-guacamole-10

Fresh guacamole is so simple and worth every penny.

Enjoy!

The Best Guacamole
Serves 6
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
10 min
Ingredients
  1. 3 avocados, halved and peeled
  2. 1 lime, juiced
  3. 1/2 tsp kosher salt
  4. 1/2 tsp ground cumin
  5. 1/2 tsp cayenne
  6. 1/2 medium red onion, diced
  7. 1/2 jalapeno pepper, seeded and minced
  8. 2 Roma tomatoes, seeded and diced
  9. 1 clove garlic, minced
  10. 1 tbsp chopped cilantro (optional)
Instructions
  1. Place the scooped avocado flesh in a large bowl.
  2. Squeeze lime juice over top of the avocado.
  3. Drain, and reserve the lime juice, after all of the avocados have been coated.
  4. Add salt, cumin and cayenne.
  5. Using a potato masher, mash spices and avocado until smooth.
  6. Fold in tomatoes, onion, garlic and jalapeno (and cilantro if you are using).
  7. Add 1 tablespoon of the reserved lime juice.
  8. Let sit at room temperature for 1 hour and then serve.
  9. Enjoy!
Adapted from Alton Brown
Adapted from Alton Brown
Claudia's Cookbook http://www.claudiascookbook.com/

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *