Holy Guacamole! National Guacamole Day is September 16th and it’s the ideal day to indulge in the perfect green super food… avocado! Here are two of our favorite guacamole recipes, we hope you like them as much as we do!
The Food Channel – Alton Brown
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- ½ tsp kosher salt
- ½ tsp ground cumin
- ½ tsp cayenne
- ½ medium onion, diced
- ½ jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 Tbs chopped cilantro
- 1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime 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, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for one hour, then serve.
Cookie and Kate
4 medium ripe Hass avocados, halved and pitted
½ cup finely chopped white onion (about ½ small onion)
¼ cup finely chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
3 Tbs lime juice (from about 1 ½ limes), or more if needed
¼ tsp ground coriander
1 tsp kosher salt, more to taste
Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine. Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it already, don’t worry—it will mellow out after a brief rest).
To store leftovers, transfer the guacamole to a suitably sized, more vertical container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.