Wednesday, January 25, 2012


Chunky, spicy, and full of flavor.  This is a recipe that my godchild Harrison shared with me, combined with some Alton Brown and Barefoot Contessa ingredients and tips.  Great with tortilla chips or as a side with your favorite Mexican dish.
  • 4 Hass avocados
  • 1 lemon, freshly squeezed
  • 1 t. kosher salt
  • ½ t. cayenne pepper
  • ½ C. of finely chopped red onion
  • 1 large clove of garlic, minced
  • ¼ C. chopped fresh cilantro
  • 1 Roma tomato, seeded and cut into small pieces
  1. Cut the avocados in half and scoop out the avocado with a spoon
  2. Place the avocado in a large bowl and add the lemon juice
  3. Toss with a large spoon
  4. Add the salt, cayenne, red onion, garlic, and cilantro
  5. Use a knife to cut through the avocado forming large chunks
  6. Next add the tomatoes and stir all ingredients together until the consistency you like
  7. Can be served immediately or can be refrigerated for serving later
 Tips and Tricks:
  • I serve this with salsa, sour cream and tortilla chips.
  • The lemon is what keeps the avocado from turning brown.  Some people use lime juice instead, but limes can have a bit of a metallic taste sometimes.
  • Some people are not cilantro fans.  I LOVE cilantro and I think it brightens this guacamole, but it is good without the cilantro.  It is great WITH it.

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