Sticking with a theme, I stay in Mexico for my next installment of AB and Me. This time, we make Guacamole. This is a quick and easy recipe that I prepared to have something to munch on during the NFL Conference Championship Games today.

The Program

3 ea Avocados, Haas, seeded, peeled
1 ea Lime, Juiced
½ teaspoon Kosher Salt
½ teaspoon Cumin, Ground
½ teaspoon Cayenne Pepper, Powder
½ ea Onion, Medium, Diced
2 ea Roma Tomatoes
1 tablespoon Cilantro, Chopped
1 Clove Garlic, minced

The Prep

The prep for Guacamole is simple, but if you have never worked with fresh avocado, take a minute to learn how to properly peel and seed it. About.com has a pretty good tutorial here. Other than that, be sure to have a good sharp knife handy for the tomatoes.

The Process

You will want to start by scooping out the avocado guts and putting them in a bowl. Add the juice of the lime immediately. The lime juice helps keep the avocado from oxidizing. It will turn brown and get ugly quickly. After that add the salt, cumin and cayenne. Traditionally you would use a mortar and pestle to mash up the avocado, but a potato masher works quite well.

After getting mashed potato consistency, add the tomatoes, onion and garlic and just fold them in. Let it rest for an hour (if you can) so the flavors have time to meld then enjoy!

The Payoff

I thought this guacamole was pretty good. I wouldn’t mind having a little more heat, but that’s just me. Perhaps next time, I’ll find a jalapeño to dice up and add to the mix. That being said, this level of heat would be great for spreading on your toast in the morning or adding to a burger that you’re going to add a slice of pepperjack to.

Until next time…