Brian’s friend Taylor introduced us to this Guac recipe from our favorite quirky TV food personality Alton Brown and
IT IS SO GOOD. As much as I love tomatoes, I think avocado might be right up there as a favorite food. Or rather, this guacamole. It’s a little labor intensive though. When we make it for parties, it is the first thing to go.


* 3-4 Haas avocados (halved + seeded)
* 1 lime, juiced (it’s easy to over-lime so err on the side caution)
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne
* 1/2 medium onion, diced (I use white, but purple is a bit kickier)
* 2-3 Roma tomatoes, seeded and diced small
(seeding them is very imporant)
* 1 tablespoon chopped cilantro
* 1 clove garlic, minced fine
*  1 seeded and diced jalapeno


1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
2. Immediately drain and reserve the lime juice once all avocados are coated.
(*Draining the extra is very important!)
3. Next, add the salt, cumin, and cayenne and mash with a fork
(*But leave some chunky bits, for texture!!)
4. Cover, and let everything sit for 10-15 minutes
5. Delicately fold in the diced jalapeno, onions, tomatoes, cilantro, and garlic. Taste. If needed, add 1 tablespoon of reserved lime juice
6. Let sit at room temperature for 1 hour and then serve


*We prefer to serve it cold, but letting it sit for an hour at room temp is crucial to the flavor mingling process

*To prevent the guac from turning brown, smooth it out and then cover tightly with plastic wrap, so the plastic is literally touching the guac. You don’t want any air getting at it.

*Play with the amount of cilantro, cayenne and jalapeno, per your taste.
source: Food Network


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