It’s time for chips and dip! We made some guacamole and followed a recipe this time. We decided to use Alton Brown’s recipe because it had really good reviews, and were pleasantly surprised. I’m not one for following recipes to a T, so I added a lot more cilantro than it called for, since I had a bunch. It was good!
- 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
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro (added a lot more than the recommended since we had a lot of cilantro. I think I added 1/4 cup at least!)
- 1 clove garlic, minced
Cut the avocados in half, then twist. Remove the pit by piercing the pit with a knife (in a cutting action), then twist it out of the avocado.
Scoop the avocado meats out of the halves, and put them in a bowl. Mash them a little.
Half the lime, then squeeze the juice on top of the avocados. Toss to coat.
Add the rest of the ingredients, then mix together evenly.
Cover with cling wrap and let sit for about an hour in room temperature.
Serve and enjoy!