I love guacamole. It is the perfect accompaniment to many of my favorite foods: fajitas, quesadillas, nachos, tacos. There’s not much that guacamole doesn’t improve. It’s also just insanely addictive with a big ‘ole bowl of tortilla chips.

I have to admit, I’m also the sucker that always has to order guacamole when dining out. If the restaurant has guacamole on the menu, I’ll order it. And almost always, Asheley and I are severely disappointed. Many lack basic seasoning, while some fall flat due to a lack of acidity from enough lime juice.

Good thing guacamole is really easy to make. I think you are really going to enjoy this recipe. I know Asheley does 🙂

This recipe is has been slightly adapted from Alton Brown. He adds cumin to his guacamole, which really adds a nice earthy flavor to the finished product.

Removing the pit from avocados is one of my favorite things to do in the kitchen. It’s so much freaking fun. Give the pit a good whack with your chef’s knife, twist, and it should pop right out.

Here’s the part where you need to be careful: removing the pit from the knife without cutting yourself. Use a kitchen towel or your fingers and push off the pit from the non-sharpened side of your knife. Don’t try to pull it off from the sharpened side… you’re just asking for trouble.

Sure, you can just use a spoon and scoop out the pit. But really, where’s the fun in that? 🙂

To make mashing a bit easier, I like to give the avocado a quick chop while it’s still in it’s skin.

Then go to town with a fork and mash it all up.

As an aside, after reading a post on Amateur Gourmet’s blog about “Authentic Guacamole”, I totally realize all these ingredients (garlic, cumin…) may not be completely authentic. I’m okay with that, because it tastes good. And good is good, authentic or not.

One interesting thought the Amateur Gourmet mentioned was that if you don’t like the flavor of lime, lemons are a great substitute. I never tried it, but hey, you never know.

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