Pretty proud of myself for that little rhyme. It’s the little things.
First off, sorry for the crappy photos. Didn’t bring the camera to los angeles so looks like we have to settle for the ol’ iPhone. Not to mention the fact that my phone lens is constantly coated in a thick layer of bacon grease which I’m pretty sure has just become a lasting part of my home now.
I don’t know why, but I never really think to make guacamole. And you’d think that with all the football Sundays we have, it would be a staple. But no. I just always am kind of “meh” with it. The one you get in the little tub at whole foods is a little too plain and clean tasting — who else in the world use the word ‘clean’ as a negative but me. And those ones that you have made table side at mediocre mexican restaurants is always just…blah. But when I was presented with the challenge to make John’s trainer, Malcolm, fall in love with one of my own personal loves, the avocado, I was ready for it — with this very recipe.
Malcolm HATES avocado. He gags at the very sight of it. So what better way to get someone to fall in love with something than to cover it in melt-in-your-mouth Vermont cheddar cheese? If you love guacamole with a kick of heat and some garlicy tang and CHEEEEEESE, you will love this. Alton Brown basically has my favorite guacamole, this is definitely inspired by that, but I add a little more garlic and take away some tomato and we really think we’ve adapted this recipe perfectly to our tastes, so hopefully you’ll love it too
- 3 ripe avocados, not too soft, halved and peeled
- 1 diced tomato (or more, if you love tomatoes. who cares. it’s your guac!)
- Juice from 1 lime
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp pepper
- 1/2 tsp cayenne
- 1 small yellow onion, diced
- 1 tablespoon chopped cilantro
- 2 cloves of garlic, minced
- dash of garlic powder (not mandatory)
- 1 cup (or more if you are smart) of grated cheddar cheese
1. Halve your avocados and scoop out of the skin in whole chunks. Put into a large bowl and cover with the juice of an entire lime. This is both for flavor and to stop it from browning. This browns quickly! It’s like it’s some sort of guacamole defense mechanism to stop you from eating it. We’ll show them.
Some people drain out the remaining lime juice, but I’ve found that there isn’t much that isn’t absorbed to even care about.
Mash the avocado with a potato masher (or fork) but make sure to not beat it to a pulp. Try to keep it creamy and chunky all at the same time!
Add the salt, cumin, pepper, dasssssh of garlic powder and cayenne and fold in with a fork.
Next, gently fold in the tomatoes, cilantro, onions and garlic.
Tomato tip: I like to thickly slice the tomatoes and dry them off with a paper towel before dicing into cubes. I feel like it helps because I get to keep some of that green color rather than turning the guac into a murky, reddish brown mess.
CHEESE TIME! Fold it alllll in. And I know it’s tempting to overdo it and add a ton, but you don’t want it tooooo chunky. Add small handfuls (hehe) at a time and keep tasting!
Mix it all up and adjust to taste! I usually add more salt at the end because I’m a disgusting salt crackhead.