This weekend is Cinco de Mayo, which means many households will be drinking beer and eating guacamole in excessive amounts (including mine)! I’ve tested a number of different guacamole recipes, and while it’s hard to go wrong, I have found a very tasty and flavorful recipe that I think tops the rest. I’ve slightly adapted Alton Brown’s recipe from Food Network to make this chip dip worthy of blue ribbons at a county fair. Enjoy!
- 3 avocados, halved, seeded and peeled
- Juice from 1 – 1 1/2 limes
- 1/2 – 3/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 medium onion, diced
- 3 Roma tomatoes, seeded and diced
- 2 Tbsp chopped cilantro
- 2 cloves garlic, minced
In a large bowl place the scooped avocado pulp and coat with the lime juice. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a food processor (or fork), mash the avocados until it’s at the consistency you desire. Add the salt, cumin, and cayenne to the avocados. Then, fold in the onions, tomatoes, cilantro, and garlic. Add remaining lime juice. Let sit at room temperature and then serve.