GUACAMOLE! What’s not to love about guacamole?? Besides being one of the funnest words in the culinary world to say (besides Worcestershire sauce) it is also one of the most versatile dishes! Ask yourself, is it a dip? A topping? A side dish? a main course that I eat with a spoon right out of the bowl when no one is looking? The answer to all of these questions is YES! It is also very easy to play around with this recipe. I found one that I liked from one of my foodie heroes, Alton Brown, over at the Food Network. I tweaked it until I came up with the combination that I liked best. Now for those of you who are going to ask, unfortunately, the answer is yes. Guacamole needs to be made the day you are going to eat it. It definitely tastes the best fresh, however I will say that i have been known to keep just a little aside in the fridge so that I can put it on top of a freshly toasted jalapeno and cheddar bagel for my breakfast!!
Guacamole
Ingredients
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3 avocados, halved, seeded and peeled
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1 lime, juiced
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1/2 teaspoon kosher salt
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1/2 teaspoon ground cumin
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1/2 teaspoon cayenne
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1/4 large red onion, diced
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1 jalapeno pepper, seeded and minced
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1 large Roma tomato, seeded and diced
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1 tablespoon chopped cilantro
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2 cloves garlic, minced
Directions
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.
- Using a potato masher add the salt, cumin, and cayenne and mash.
- Fold in the jalapenos, onions, tomatoes, cilantro, and garlic, then add 1 tablespoon of the reserved lime juice.
- Let sit at room temperature for 1 hour and then serve.
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