You won't find a better homemade guacamole recipe than this one from Alton Brown! Enjoy the crisp summer flavours with some salsa and crunchy tortilla chips for dipping!
Serve this with Velveeta cheese and my homemade salsa!
You know, I just don't think there is anything better than a huge bowl of freshly produced guacamole when it comes to Mexican food.
Although there is no right or wrong way to create guacamole dip, there are a tonne of various methods available. However, in my opinion, nothing compares to Alton Brown's recipe.
Let's discuss the ideal guacamole ingredients, how to recognise a ripe avocado, and how to prevent guacamole from going bad.
Ingredients
- Avocados– Read below to know how to pick ripe avocados!
- Lime Juice
- Cumin
- Salt
- Cayenne Pepper
- White Onion
- Garlic- Mince it fresh at home. This garlic twister makes it easy.
- Roma Tomatoes
- Cilantro
- Jalapeno Pepper
- 3 ripe avocados
- 1 Tablespoon lime juice
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ cup white onion, diced
- 1 cloves garlic, minced
- 1 cup Roma tomatoes, seeded and diced
- 1 tablespoons fresh cilantro, finely chopped
- 1 Jalapeno pepper, seeded and minced
Pro tip: Want to try creamy guacamole? Add 2 Tablespoons of sour cream to the mix!
Instructions
- Set aside the diced tomatoes, cilantro, jalapeño, onion and garlic.
- Avocados are cut into slices, and the pulp is scooped into a basin.
- With the avocado still in some larger chunks for texture, mash it with the back of a spoon or a potato masher after adding the lime juice.
- Add the cayenne, cumin, and salt after that.
- Mix in the minced garlic, chopped cilantro and diced veggies using a silicone spatula.
- Alton Brown advises covering with plastic wrap and letting it sit at room temperature for an hour before serving, or you may serve it right away with salsa.
How to keep Guacamole from turning brown
- The enemy of keeping guacamole fresh is air.
- In an airtight container, compact the guacamole and press out as much air as you can.
- Create a tight seal on the top of the guacamole with no air in between using some nice, sticky plastic wrap. I vouch for this kind.
- To ensure a tight seal, add water to the area above the plastic wrap before covering the container with the lid. Due to its extreme density, avocado doesn't absorb any water that contacts its surface.
- Guacamole's inclusion of lime juice aids in keeping it vibrant and fresh.
How to Tell if an Avocado is Ripe
- When you gently press the avocado, it is soft on both ends.
- When compared to a brighter green, it is darker.
- The avocado stem readily detaches and has a green or yellow underside.
How Long Does it Take for an Avocado to Ripen?
Normally, it takes an unripe avocado 4 to 7 days to ripen when kept at room temperature.
How to Ripen an Avocado Faster?
An avocado's ripening process will be accelerated by placing it in a brown paper bag.
On the other hand, storing an avocado in the refrigerator will delay its ripening.
How to Keep Guacamole From Turning Brown?
- The enemy of keeping guacamole fresh is air.
- In an airtight container, compact the guacamole and press out as much air as you can.
- Create a tight seal on the top of the guacamole with no air in between using some nice, sticky plastic wrap. I vouch for this kind.
- To ensure a tight seal, add water to the area above the plastic wrap before covering the container with the lid. Due to its extreme density, avocado doesn't absorb any water that contacts its surface.
- Using lime juice to coat the avocados keeps them vibrant and fresh.
Do Avocado Pits Keep Guacamole Fresh?
- With the help of this avocado slicer, slicing and pitting an avocado is considerably simpler.
- If not, start at the stem of the avocado and cut as evenly as you can around the fruit.
- Tap the knife's sharp end gently into the pit, then twist or pull it out to remove
FAQ's
How do I pick ripe avocados for the guacamole?
Look for avocados that are slightly soft to the touch and have a dark, almost black, color. If the avocados are too hard, they are not ripe enough, and if they are too soft, they may be overripe.
Can I make this guacamole recipe ahead of time?
While it's best to serve the guacamole fresh, you can make it ahead of time and store it in an airtight container in the refrigerator. However, the avocado may start to brown slightly over time, so it's best to make it as close to serving time as possible.
Guacamole
Ingredients
- 3 ripe avocados
- 1 Tablespoon lime juice
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ cup white onion, diced
- 1 cloves garlic, minced
- 1 cup Roma tomatoes, seeded and diced
- 1 tablespoons fresh cilantro, finely chopped
- 1 Jalapeno pepper, seeded and minced
Instructions
- Dice up the onion, garlic, tomatoes, cilantro, and jalapeno and set aside.
- Slice the avocados and scoop the pulp into a medium bowl.
- Add the lime juice and use the back of a spoon or a potato masher to mash the avocado, leaving some larger chunks for texture.
- Stir in the salt, cumin, and cayenne.
- Use a silicone spatula to mix in the diced vegetables, garlic, and cilantro.
- You may serve immediately with salsa, or Alton Brown suggests that you cover with plastic wrap and let it sit at room temperature for 1 hour prior to serving.
Notes
How to Keep Guacamole From Turning Brown
- Air is the enemy when you're keeping guacamole fresh.
- Pack the guacamole down in an airtight container and remove as much air as you can.
- Use a good, sticky plastic wrap to create a tight seal on the top of the guacamole with no air in between. I swear by this kind.
- Pour water over the top of the plastic wrap and then place the lid on the container to really seal it good. Avocado is so dense that it doesn't absorb the water if any touches the surface.
- Lime Juice in the guacamole also helps to keep it fresh and green
Leave a Reply