My husband has a crush on Alton Brown…errr… his food actually. First it was his perfect scrambled eggs and now it’s Alton’s guacamole. But dang it’s good. I could swim in that there bowl of green stuff. But since that’s not really possible I just eat the entire bowl of it, scoopity by scoop.
That’s why Brett whipped up two batches of this guac last week. First on Friday and again on Saturday. I just couldn’t stop eatin’ it.
So if you’re looking for a mean guac, give this one a try.
3 large avocados, halved, seeded and peeled
juice of 1 lime
1/2 tsp salt
1/2 tsp cumin
1/2 tsp crushed red pepper
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 1/2 tbsp chopped cilantro
1 1/2 tsp minced garlic
Place avocado in a bowl and squeeze lime juice over avocado, reserving about one tablespoon. Toss avocados in lime juice so they are coated well.
Add salt, cumin, and crushed red pepper and mash together with a masher or large fork.
Fold in onion, tomatoes, cilantro, and garlic. Stir in reserved lime juice.
Let sit at room temperature for an hour before serving.
Get your dip on.
**for extra heat add some chopped jalepeno to taste