The Guac

The Guac

Homemade guacamole: Definitive, straight-forward and iconic. And oh yeah, damn tasty.

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  1. 3 medium ripe Hass avocados, halved and pitted (peel removed)
  2. 1 tablespoons lime juice from 1 medium lime
  3. 1/2 teaspoon kosher salt
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon ground cayenne pepper
  6. 1/2 cup onion, finely diced
  7. 2 small Roma tomatoes, seeded and diced
  8. 1 large clove garlic, minced
  9. 1 tablespoon fresh cilantro, chopped
  10. 1/2 jalapeno, minced
  1. Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

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  1. 2

    Barbara, I seriously “LOL’D” at your comment. This recipe is a great example of a great guac recipe. If you don’t like the other “crap”, simply move on to another recipe. This is simple and delicious. #moveon #nothingtoseehere

  2. 3

    You really don’t need all this other crap. Avocados, onion, tomatoes, salt, lime juice and cilantro is all you need, and the chilis are optional. All the other stuff is just trying to make it look like a ‘gourmet’ recipe. KISS (keep it simple, stupid) this isn’t a gourmet dish

  3. 18

    I use red onions and a splash of chipotle powder and only use tomatoes if they are in season but it is a huge hit anywhere I bring it.

  4. 19
    Jo Anne Norton

    I have been making this guacamole for years and it is a huge hit with anyone that has eaten it. The original recipe does not include the jalapeno and I prefer it this way. The cayenne pepper is enough heat for me. Another comment was that they “can eat it for days.” This guacamole keeps for days. I think it is due to removing the lime juice and adding it back in at the end. Its staying power is amazing. Thank you for this recipe.

    • 22

      Couldn’t agree more. Never use tomatoes(or onions for that matter) in gauc. If you want a salad eat a salad. I always sub serranos for jalapeños as I have been burned so to speak too many times with the lack of heat in them.

  5. 23

    At risk of sowing the seeds of war, this recipe is overcomplicated, my dear fellow. What do you have guac with? Other kinds of dips and sauces that have onions and peppers and tomatoes. Let guacamole be the empire of the unsullied avocado. I make mine thus: take an avocado, half a lime (up to a whole one, and ideally a key lime), a little salt, and some minced cilantro. (I sometimes make it with lemon and oregano instead, which makes it feel more Tex-Mex to me.) Mash it with a fork just until it turns into chunky dip, and no more.

    To be fair to your style, I don’t dislike it–when well made, it’s pretty darn addictive. But I find it makes other kinds of dips and sauces redundant, rather than complementing them, as I think a guac should do.

    The other kind of guacamole I love is what I had when I lived in central Mexico–it’s a totally different kind of salsa with tomatillos, serranos, avocados, and lots of key lime juice. It’s tart, rich, and spicy, and the texture is almost like very heavy cream. It’s hard to recreate up here in New England (I haven’t even found it at a restaurant), and I miss it sorely.

  6. 24

    This is the ONLY guac recipe I ever make in our house. We usually skip the onions and jalapenos (sometimes we use them), but yeah, it’s DAMN tasty! I don’t even like guac at most restaurants because I’ve been spoiled with this recipe. It’s just that good!!

  7. 29

    Where tomatoes more resemble packing material than fruit, try cherry tomatoes. IMHO, sundried tomatoes aren’t a a very good substitute.

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