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Course: Appetizers
Keyword: Cinco de Mayo, Dips, Game Day, Mexican, Snacks, Summer, Tex-Mex, Vegetarian

Guacamole

Fully loaded guacamole from Alton Brown in a granite mortar.
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 4 servings
Classic creamy avocado dip gets a fully loaded makeover with mix-ins like jalapeño, tomato, garlic, and cayenne. Served smooth or chunky, guac is guac: Definitive, straight-forward, and iconic. And, oh yeah, damn tasty.
It doesn’t matter if it’s National Guacamole Day or if you’re watching Sunday football with friends and family, you really don’t need an excuse to make guacamole.
This recipe first appeared in Season 6 of Good Eats.
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  • 3 ripe Hass avocados, halved, pitted, and peeled
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper, plus more to taste
  • 1/2 medium onion, diced
  • 2 small Roma tomatoes, seeded and diced
  • 1 tablespoon chopped fresh cilantro
  • 1/2 jalapeño, minced
  • 1 clove garlic, minced
Fully loaded guacamole from Alton Brown in a granite mortar.
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 4 servings

Procedure

  • 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, cilantro, jalapeño, and garlic, 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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