Great Gavacho Guacamole
photo by ROV Chef
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 6-8
ingredients
- 8 medium avocados, med-large diced
- 1 large red onion, med-large diced
- 1⁄2 bunch cilantro
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon smoked paprika
- 8 limes
directions
- After you cut the onion, put it in a mixing bowl and cover with all of the salt.
- After all the other ingredients are prepped, add the cilantro and half the diced avocados to the bowl of onions.
- Add the spices and mix well with a potato masher.
- Add the rest of the diced avocados and stir gently with a wooden spoon, careful to not smash up the remaining cubed of avocado.
- Start juicing the limes with a citrus reamer over the bowl and stir juice inches.
- Taste the guacamole after each lime is juiced. Feel free to stop adding lime juice if the flavor is where you like it. I like mine with a nice fresh kick of lime to brighten things up.
- Add any additional seasoning now if you think it needs it.
- When test tasting, make sure you use the same chips to test with that you will dip in the guacamole. If it's not going on chips, test with a spoon, otherwise the salt will be off.
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Reviews
RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>