The title of this post makes me want to exclaim Great Guacamole, Batman! But that’s probably only me, and will go away once I completely wake up. In the meantime, I’m envisioning various Batman roles as mexican foods, so am thoroughly amused.
On to the food! This is Alton Brown’s guacamole recipe, and it’s pretty darn good. The few changes I made were substituting salsa for tomatoes, leaving out the jalapeno for a spice-intolerant friend, and added extra garlic. It worked out pretty well for us, though I’d add the jalapeno without seeds in next time for more flavor.
Start by halving, peeling, and seeding the avocados. Then toss it in a bowl with the juice of one lime, minus one reserved tablespoon of the juice.
Next, add kosher salt, cumin, and cayenne, then mix and mash everything together.
Fold in some diced onion, tomatoes or salsa, and seeded, cilantro, garlic, and diced jalapeno if desired.
Add the remaining tablespoon of lime juice, mix, and let stand one hour before eating. If you can wait that long. We couldn’t… it got maybe ten minutes to rest.
adapted from Alton Brown
- 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
- 1/4 cup salsa
- 1 tablespoon chopped cilantro
- 2 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice minus one reserved tablespoon of juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.