March 14, 2010 at 9:51 pm (Cook's Illustrated, Derek's faves, Mexican & S. American, unrated)

I made a huge bowl of guacamole today. Below is the recipe I used. It’s based on a Cook’s Illustrated recipe but I increased most of the seasonings.  It was delicious.


  • 2 ripe Haas avocados
  • 1.5 Tbs. minced red onion (CI says 1 Tbs.)
  • 3/4 tsp. minced/pressed garlic (CI says 1 small clove)
  • 1 jalepeno, minced (CI calls for 1/2 jalepeno)
  • 2 Tbs. minced fresh cilantro leaves
  • 1/8 fine salt or heaping 1/8 tsp. kosher salt (CI says 1/8 tsp.)
  • 1. 5 Tbs. lime juice (CI says 1 Tbs.)
  • 1/4 tsp. ground cumin


  1. In a bowl add the flesh from one avocado, the onion, garlic, jalepeno, cilantro, salt, lime juice, and cumin.  Mash until combined.
  2. Halve and pit the remaining avocado.  Make 1/2-inch cross-hatch incisions in the flesh, cutting down to (but not through) the skin.  Use a small spoon to scoop the flesh from the skin, into the bowl with the mashed avocado.  Gently mix with a fork until just combined.  Serve at room temperature.


  1. Mexican Brunch « The captious vegetarian said,

    […] guacamole […]

  2. austingardener said,

    I agree with CI. less lime juuice.

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