Alton Brown Guacamole Recipe

This Alton Brown Guacamole is a chunky and flavorful recipe, which calls for earthy cumin and spicy cayenne pepper. It’s the ultimate party dip, ready in about 20 minutes (plus resting time).

Alton Brown Guacamole Ingredients

• 3 ripe Hass avocados
• 1 lime, juiced
• ½ tsp kosher salt
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ medium onion, diced (red or white)
• ½ jalapeño pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tbsp fresh cilantro, chopped
• 1 clove garlic, minced

How To Make Alton Brown Guacamole

1. Prep the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately pour the fresh lime juice over the avocados and toss to coat. This acid prevents the avocados from turning brown while you work.
2. Add spices and mash: Add the kosher salt, ground cumin, and cayenne pepper to the bowl. Using a potato masher, mash the ingredients together. Alton Brown recommends a potato masher (rather than a fork or blender) to achieve a texture that is creamy but still retains satisfying chunks.
3. Fold in aromatics: Add the diced onion, minced jalapeño, diced tomatoes, chopped cilantro, and minced garlic.
4. Combine gently: Using a rubber spatula or large spoon, gently fold the vegetables into the avocado mixture until just combined. Do not overmix, or the guacamole will become too smooth and watery.
5. Let it rest: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the guacamole to prevent oxidation. Let it sit at room temperature for 1 hour before serving. This resting period allows the flavors (especially the cumin and garlic) to meld together.

Recipe Tips

• The Potato Masher: Using a potato masher is the signature technique here. It processes the avocado quickly without whipping air into it, keeping the texture dense and chunky rather than soupy.
• Why Cumin? Cumin is the “secret” ingredient in Alton’s recipe. It provides a savory, earthy, slightly smoky background note that distinguishes this guacamole from standard lime-and-salt versions.
• Seeding Tomatoes: It is crucial to remove the seeds and watery pulp from the Roma tomatoes before dicing them. If you skip this, the excess liquid will make the guacamole runny after it sits.
• Cayenne vs. Jalapeño: This recipe uses both. The jalapeño provides fresh vegetal heat and crunch, while the cayenne provides a lingering, warming spice throughout the dip.

What To Serve With Alton Brown Guacamole

This robust dip stands up well to salty and crunchy sides.

• Corn Tortilla Chips: The classic vessel.
• Quesadillas: Adds a fresh, cool element to cheesy tortillas.
• Carrot Sticks: A healthy, crunchy alternative.
• Carne Asada Tacos: The perfect topping for grilled meat.

How To Store Alton Brown Guacamole

• Refrigerate: Store leftovers in the fridge for up to 1 day. To prevent browning, smooth the top flat and pour a thin layer of water or lime juice over it before sealing. Pour off the liquid before eating.
• Freeze: Guacamole can be frozen in an airtight bag with all air squeezed out for up to 3 months, though the texture of the tomatoes may soften upon thawing.

Alton Brown Guacamole Nutrition Facts

• Calories: 160kcal
• Protein: 2g
• Carbohydrates: 9g
• Fat: 14g
• Saturates: 2g
• Sugar: 1g
• Salt: 0.3g

Nutrition information is estimated per serving (based on 6 servings).

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