Recipe by cookiemaker
I got this recipe off of the Food Network website. It was on the Good Eats episode, Dip Madness. I adjusted the directions a little bit from the original recipe. I also didn't add the cayenne that it called for and insted added some red pepper flakes. Number of servings is approximate. Cooking time is setting time (to let the flavors fully develop).
Top Review by Matthew L. Davis
All I can say is%u2026%u2026 Excellent Recipe! Everyone I make this for wants the recipe.
Make no alterations, follow the recipe to a %u201CT%u201D and it will come out perfect every time.
Here%u2019s a Restaurant Secret for all my Food.com friends out there - If you need to keep this overnight or just have some left over guacamole you want to keep%u2026%u2026place in a lidded container, grab two sheets of plastic wrap, place on top quac and press/pack down on top of quac (this forces all the air out of it). Keep plastic wrap compacted on top of the quac while placing the lid on container (over the plastic wrap). This will greatly extend the time till your guacamole turns an ugly brown on you.
- 3 Hass avocadoes, halved, seeded and peeled (or 4 small ones)
- 1 lime, juice of
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne
- 1⁄2 medium onion, diced
- 2 roma tomatoes, seeded and diced
- 1 tablespoon cilantro, chopped
- 1 garlic clove, minced
Directions See How It's Made
- Wash and prepare produce.
- Put avocado innards and lime juice into a large bowl, toss to coat.
- Add salt, cumin, and cayenne, and mash with a potato masher or whatever you can find to mash it with.
- Fold in onions, tomatoes, cilantro, and garlic.
- Let sit at room temp temperature for an hour, then serve.