Guacamole a la Alton

Jane Whittaker


I have been making guacamole for years and stumbled over Alton Brown's version on the Food Network site.
This is by far my favorite.

★★★★★ 1 vote
10 Min


2 medium
hass avacados, peeled, seeds removed, and diced
1 small
lime, freshly squeezed
1/2 tsp
kosher salt
1/2 tsp
ground cumin, more if you like
1/2 tsp
cayenne pepper, more if you like
1/2 medium
onion, chopped
2 medium
roma tomatoes, seeded and diced
1 Tbsp
fresh cilantro, chopped, more if you like
1 clove
garlic. minced


1Peel, seed, and dice the avacado, put in a large bowl.
2Slice the lime in half and squeeze the juice over the avacado, toss to coat.
3Use a potato masher to mash the avacado, add salt, cumim, cayennne and mash again
4Peel and dice the onion, remove the stem off the jalepeno, and remove the seeds and veins, dice the jalepeno. Cut tomato in half and squeeze out the seeds, dice the tomato.
5Add the onion mixture to the avacado mixture and stir gently to coat.
6Cover with plastic wrap, and chill til serving time.
Make sure that the plastic wrap is in contact with the top of the guacamole, will help keep it green.

About Guacamole a la Alton

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy