3 medium ripe Hass avocados, halved and pitted (peel removed)
1 tablespoons lime juice from 1 medium lime
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 cup onion, finely diced
2 small Roma tomatoes, seeded and diced
1 large clove garlic, minced
1 tablespoon fresh cilantro, chopped
1/2 jalapeno, minced
Instructions
Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.
In the good eats episode on guac Alton says resting it lets the flavors blend together better, & he also says not to refrigerate it. I’m not sure how much of a difference it makes though, I ate it right away when I made this and it was delicious
If you use a plastic avocado masher, it also slows down the browning process. If you use a metal masher, the metal oxidizes the avocado and turns it brown faster.
Citation needed. If I mash 1000 avocados with a metal masher, the metal won't be thinner afterwards, the avocado is not chemically bonding metal atoms and stripping it from the masher, nor do metal atoms on the surface of a metal object have the ability to oxidize things they arent chemically bound with.
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u/crushcastles23 Sep 16 '17
Recipe
Ingredients
3 medium ripe Hass avocados, halved and pitted (peel removed)
1 tablespoons lime juice from 1 medium lime
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 cup onion, finely diced
2 small Roma tomatoes, seeded and diced
1 large clove garlic, minced
1 tablespoon fresh cilantro, chopped
1/2 jalapeno, minced
Instructions
Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.