- 4 ripe avocados
- Juice of 1 lime
- 1/4 large red onion, diced
- 4-5 cloves of garlic, minced
- 1/4 cup chopped cilantro, to taste
- 1/4 jalapeno, seeded and minced
- Cumin, to taste (I used about 1 Tbsp)
- Sea salt, to taste (I used about 1/2 Tbsp)
- Siracha, to taste
- Cut avocados in half lengthwise and cube avocado flesh while still in the skin. Scoop into a bowl and give it a rough mash (it will continue to mash as you mix in ingredients later on.)
- Add lime juice to avocado mixture. Stir to coat and continue to mash.
- Add diced red onion, minced garlic, chopped cilantro, minced jalapeno, cumin, sea salt and siracha and stir thoroughly. Taste and adjust seasonings to your preference.
- Serve with sturdy tortilla chips
Happy New Year friends! You probably could have used this recipe sooner, but then I wouldn’t be starting my new year off with one of my favorite recipes, and really this is all about me. My resolution is to make my food blog a frequent part of my life and actually make an effort to develop and share some of my own recipes with you all. So here we go!
This Curious & Complex Guacamole is a perennial crowd-pleaser in my rotation of offerings I bring to social gatherings. It has a depth of flavor that will wow guests wherever you bring it and is simple enough to throw together in a pinch!
I’ve adapted my recipe from Alton Brown’s Homemade Guacamole Recipe, with modifications to accommodate my picky eater by dropping the tomatoes (though I do prefer them, we have to make concessions in this relationship and tomatoes are where the line is drawn) and my personal preference for more garlic always, please and thank you. I also throw in a little Siracha in lieu of Alton’s call for cayenne pepper because I prefer the garlicky flavor and sometimes its enough heat for me if I’ve forgotten to buy a jalapeno. Alton also uses Kosher salt, which I began with and then found that some freshly cracked sea salt gave me the salinity I was searching for. Little known fact: salt is actually the real MVP when it comes to good guacamole. The right level of saltiness brings out the best of all the other flavors! Don’t skimp or you’re doing yourself a disservice.
Now this is not a pretty, bright green guacamole. Adding the cumin and Siracha do muddy the waters a bit in terms of coloring, but this is an ugly duckling situation. It doesn’t have the chartreuse green hue of Chipotle’s guacamole, but you’ll be in for a flavorful surprise. You can always sprinkle a little extra cilantro on top to dress it up if need be.
I love this recipe because you can kind of mix and match ingredients with what you have on hand and what your crowd’s taste buds prefer. It always comes out tasting like you put a lot of effort into it, even if you were winging it like I do every time. There are a few integral components that I must insist you do not skimp on: avocados (naturally), garlic (how predictable of me) and cilantro (I’ll fight you over this one). I know some folks think cilantro tastes like soap (my mother included) and I’m sorry you were born that way, but you’re truly missing out. Therefore, because this is my recipe, it stays.