When it comes to Mexican dips, nothing beats a big ol’ bowl of homemade Alton Brown guacamole ! Now, I know there are a million ways to make guacamole, and everyone has their own opinion on what makes the best guac. But personally, I think Alton Brown’s guacamole recipe […]
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When it comes to Mexican dips, nothing beats a big ol’ bowl of homemade Alton Brown guacamole!
Now, I know there are a million ways to make guacamole, and everyone has their own opinion on what makes the best guac.
But personally, I think Alton Brown’s guacamole recipe is the way to go.
Rich, creamy, and bursting with fresh ingredients, this dip is bound to become your new favorite appetizer.
Serve it with some tortilla chips and dig in!
Alton Brown Guacamole
Is there anything more quintessentially Mexican than creamy, zesty guacamole?
It’s the perfect accompaniment to any Mexican feast or just as a snack on a lazy afternoon.
If you’re a foodie, you’ve probably heard of Alton Brown.
He’s a chef, author, and TV personality who’s best known for hosting the cooking show Good Eats on the Food Network.
And now you’ll know him as the man who created arguably the best guacamole recipe around!
So, what sets it apart from other guacamole recipes? Well, for starters, it’s got just the right balance of ingredients.
The lime juice is enough to give it a tangy kick without overpowering the avocado.
And the cumin and cayenne pepper add just enough spice to keep things interesting.
Then there’s the technique.
By mashing the avocado with the back of a spoon, you get a creamy yet chunky texture.
It’s perfect for scooping up with tortilla chips.
But the most unique thing about Alton Brown’s guacamole is this hot tip.
Let it sit at room temperature for an hour before serving.
Now, I know what you’re thinking, isn’t that risky? Won’t the avocado turn brown and gross?
Fear not, Alton Brown knows what he’s talking about.
Allowing the guacamole to sit at room temperature allows the flavors to meld together and intensify.
This results in a dip that’s even more delicious than it was when you first made it.
Whether you’re serving it up for a party or just enjoying it on a lazy afternoon, this dip is sure to become a staple in your recipe arsenal.
Ingredients
- Avocados: Be sure they’re fresh and ripe.
- Lime juice: This adds a bright, citrusy flavor that balances out the richness of the avocado. It also helps prevent the guacamole from turning brown.
- Cumin: Cumin adds a warm, earthy flavor to the guacamole. If you don’t have cumin, you can substitute it with chili powder or smoked paprika.
- Salt: I used sea salt.
- Cayenne pepper: This adds a bit of heat to the guacamole, which gives the dip a little kick. You can substitute it with a pinch of red pepper flakes or hot sauce.
- Onion: Diced. Onion adds a bit of crunch and a sharp, savory flavor to the guacamole. White onion works best in this recipe because it’s milder than other types of onion.
- Garlic: Minced. This adds a pungent, slightly sweet flavor to the guacamole. If you don’t have fresh garlic, you can use garlic powder or omit it altogether.
- Tomatoes: Diced. Tomatoes add a juicy freshness to the guacamole that helps balance out the creaminess of the avocado. Roma tomatoes work best in this recipe because they’re meatier and have fewer seeds.
- Cilantro: Finely chopped, for a bright flavor. Feel free to leave it out if you’re not a fan.
- Jalapeno pepper: Minced. Jalapeno pepper adds a bit of heat and a fruity, slightly sweet flavor to the guacamole. Be sure to remove the seeds and membranes from the pepper.
How to Make Alton Brown Guacamole
- Dice the ingredients. Start by dicing up our onion, garlic, tomatoes, cilantro, and jalapeno and setting them aside.
- Prep the avocados. Next, take your ripe avocados, slice them open, and scoop the delicious pulp into a medium bowl.
- Mash the avocados. Now, add a generous tablespoon of lime juice to give the guacamole a bright, tangy flavor. Mash the avocados with a spoon or potato masher until you reach your desired texture.
- Season. Stir in half a teaspoon each of salt, cumin, and cayenne.
- Add the diced ingredients. Add in your diced vegetables, garlic, and cilantro. Use a silicone spatula to mix everything together.
- Serve. Serve the guacamole immediately with some salsa. Or, if you have time to spare, cover it with plastic wrap and let it sit at room temperature for an hour. This allows all the flavors to meld together.
Tips for the Best Guacamole
Here are some tips and tricks to help you make the best Alton Brown Guacamole:
- Use ripe avocados that are firm to the touch. They’ll be easy to mash, while still maintaining some texture in the guacamole.
- Opt for fresh limes instead of bottled lime juice for the best flavor. Fresh lime juice has a bright, tangy flavor that really elevates the guacamole.
- To add some extra heat to your guacamole, finely dice some more jalapeno peppers and add them to the mix.
- Be sure to use fresh and high-quality ingredients for the best possible flavor.
- When dicing your vegetables, be sure to chop them finely and evenly so that they are well-distributed throughout the guacamole.
- Don’t be afraid to leave some larger chunks of avocado in the guacamole for added texture.
How to Keep Guacamole From Turning Brown
Guacamole lovers know that storing it and preventing it from turning brown can be a bit tricky.
When avocado in guacamole is exposed to air, it starts to oxidize, which results in an unappetizing brown color.
Here are some of the best ways to slow this process:
- There’s a popular belief that placing the avocado pit in the bowl of guacamole can help prevent it from turning brown. Give it a try!
- Lemon or lime juice is one of the best ways to slow down the oxidation process. But even then, guacamole will eventually turn brown.
- Transfer the guacamole to an airtight container. Then, flatten the top with a spoon, and add 1/2 inch of cold water on top before covering it with a lid and refrigerating. When you’re ready to eat the leftovers, drain the water from the top, stir, and enjoy.
And to save guacamole for longer, transfer it to an air-tight container and place it in the freezer.
Thaw it in the fridge overnight, give it a good stir, and it’s ready to go.
