Ingredients
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3
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Alton Brown’s Guacamole, I got this recipe off of the Food Network website It was on the Good Eats episode, Dip Madness I adjusted the directions a little bit from the original recipe I also didn’t add the cayenne that it called for and insted added some red pepper flakes Number of servings is approximate Cooking time is setting time (to let the flavors fully develop) , All I can say is%u2026%u2026 Excellent Recipe! Everyone I make this for wants the recipe Make no alterations, follow the recipe to a %u201CT%u201D and it will come out perfect every time Here%u2019s a Restaurant Secret for all my Food com friends out there – If you need to keep this overnight or just have some left over guacamole you want to keep%u2026%u2026place in a lidded container, grab two sheets of plastic wrap, place on top quac and press/pack down on top of quac (this forces all the air out of it) Keep plastic wrap compacted on top of the quac while placing the lid on container (over the plastic wrap) This will greatly extend the time till your guacamole turns an ugly brown on you , This was my first time making guacamole and it was fantastic I did omit the cilantro (not a fan) and I reduced the cayenne to 1/8 tsp (I can’t imagine using 1/2 tsp and I like my food a little on the spicy side) In fact, I doubled the recipe and DH & I polished it off in 3 days I bought the new Tostitos chips – a hint of jalapeno and they were perfect with this – YUMMERS!
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Steps
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1
Done
|
Wash and Prepare Produce. |
|
2
Done
|
Put Avocado Innards and Lime Juice Into a Large Bowl, Toss to Coat. |
|
3
Done
|
Add Salt, Cumin, and Cayenne, and Mash With a Potato Masher or Whatever You Can Find to Mash It With. |
|
4
Done
|
Fold in Onions, Tomatoes, Cilantro, and Garlic. |
|
5
Done
|
Let Sit at Room Temp Temperature For an Hour, Then Serve. |
