Prep 10 mins
Cook 0 mins
Who knew jalapeno's were the secret ingredient in terrific guacamole. I'll never leave them out now that I know. You can make this ahead and wrap it in plastic for up to 24 hours (good luck with that, I can't keep my hands off it once it's made). Just make sure the plastic wrap is touching the surface of the guacamole and bring to room temperature and season with additional fresh lime juice and salt before serving. Recipe courtesy of The America's Test Kitchen Family Cookbook.
- 3 Hass avocadoes (pitted and cut into 1/2 inch cubes)
- 1⁄2 small red onion, minced
- 1⁄4 cup fresh cilantro, minced
- 2 tablespoons fresh lime juice
- 1 jalapeno pepper (stemmed, seeded, minced)
- 1 garlic clove, minced
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon salt
- Mash 2 of the avocados to a relatively smooth puree using a fork in a medium bowl.
- Fold the cubed avocado and the remaining ingredients into the mashed avocado.
I made this recipe with a few modifications today and won my department's Cinco de Mayo contest for guacamole. Before I mince the garlic, I chop the clove in half and remove that greenish sprout. I didn't really measure the cayenne or cumin, just put it in to taste. I used the juice of one lime, but I think you really do need that additional lime before serving. And I seeded and removed the white membranes from the jalapeno. People really liked it!