Holy Guacamole!

by Diana

I had, hands down, the best guacamole this past weekend. It was the Fourth of July, and my friend was throwing a soiree on his deck in Manhattan Beach. There was really no better way to add pizazz to the ordinary fare of burgers and dogs.

We used a recipe from Alton Brown , who so famously uses science to perfect his dishes and this was a standout!

Guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice , toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

I like the authenticity of using a traditional Molcajete , which is shown in the image above, but we used a regular serving bowl and it still tasted great. We smeared the good stuff on our burgers and hot dogs and scooped up a good amount on our chips, too.