Alton Brown guacamole is an easy party dip made with ripe Haas avocados, lime juice, cumin, cayenne and fresh jalapeno, ready in just 20 minutes. That makes it a quick appetizer for game day, Super Bowl Sunday or summer cookouts, since the one hour rest lets every flavor settle in.
The key step is tossing the avocado in lime juice first, then draining and reserving the juice, because this coats every piece before you mash. You add just one tablespoon of the reserved juice back at the end, which gives you control over the acidity without making the dip watery.
What sets this version apart is the cumin and cayenne mashed into the avocado, which builds warmth from the inside rather than on the surface. Most guacamole recipes skip the spice blend, but those two additions give the dip a depth that plain versions lack.
Alton Brown Guacamole
Course: AppetizersCuisine: AmericanDifficulty: Easy6
servings20
minutes130
kcalHaas avocados are coated in lime juice, mashed with kosher salt, cumin and cayenne, then folded together with diced onion, Roma tomatoes, cilantro and garlic. A one hour rest at room temperature lets the flavors blend before serving.
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
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
- Coat the avocado:In a large bowl, place the scooped avocado pulp and lime juice and toss to coat. Drain and reserve the lime juice.
- Mash and season:Using a potato masher, add the salt, cumin and cayenne to the avocado and mash to your desired texture.
- Fold and rest: Fold in the onion, tomatoes, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve.
FAQs
Why does this recipe use a potato masher instead of a fork?
A potato masher breaks down the avocado in broad, even strokes, which gives you a chunky texture with some smooth patches throughout. A fork tends to leave larger uneven pieces, since it only crushes in thin lines. And the masher makes it easier to work the cumin, cayenne and salt into the flesh at the same time.
Can you make this guacamole without cilantro?
You can leave the cilantro out if you or your guests find the taste soapy, since some people have a genetic sensitivity to it. The dip still holds together well without it, though the herbal freshness will be missing. Try adding a small amount of flat-leaf parsley instead, which gives a similar green color and mild flavor.
Why does the guacamole rest for one hour before serving?
The rest lets the lime juice, cumin and cayenne soak into the avocado, so every bite has consistent flavor instead of tasting like separate pieces. Skipping the wait means the spices sit on the surface, which gives you uneven heat and tang. And the tomatoes release juice during that time, which helps bind everything into a smoother dip.
What type of avocado works best for guacamole?
Haas avocados are the best choice, since they have a high fat content that creates a creamy, dense texture when mashed. Larger smooth-skinned varieties like Florida avocados tend to be more watery, which makes the dip thin and hard to scoop. And you want avocados that give slightly when pressed, because that means they are ripe and ready to use.
How do you keep guacamole from turning brown?
Press plastic wrap directly onto the surface before refrigerating, since air contact is what triggers the browning. A thin layer of lime juice on top works as a second barrier, and the acid slows oxidation even further. But storing it with an avocado pit only protects the small area directly around the pit, so the wrap method is more reliable.
