Alton Brown Guacamole (Fully-Loaded Recipe)

When it comes to Mexican dips, nothing beats a big ol’ bowl of homemade Alton Brown guacamole!

And while there are a million ways to make guacamole, I think Alton Brown’s guacamole recipe is the way to go.

Rich, creamy, and bursting with fresh ingredients, this dream avocado dip is bound to become your new favorite appetizer.

Serve it with some tortilla chips and dig in!

Alton Brown Guacamole

If you’re a foodie, you’ve probably heard of Alton Brown.

He’s a chef, author, and TV personality who’s best known for hosting the cooking show Good Eats on the Food Network.

And now you’ll know him as the man who created arguably the best guacamole recipe around! 

So, what sets it apart from other guacamole recipes? Well, for starters, it’s got just the right balance of ingredients. 

• The lime juice is enough to give it a tangy kick without overpowering the avocado.

• The cumin and cayenne pepper add just enough spice to keep things interesting. 

Then there’s the technique.

By mashing the avocado with the back of a spoon, you get a creamy yet chunky texture.

Yum!

Ingredients

• Avocados: Be sure they’re fresh and ripe. 

• Lime juice: This adds a bright, citrusy flavor that balances out the richness of the avocado. It also helps prevent the guacamole from turning brown. 

• Cumin: Cumin adds a warm, earthy flavor to the guacamole. If you don’t have cumin, you can substitute it with chili powder or smoked paprika.

• Salt: I used sea salt. 

• Cayenne pepper: This adds a bit of heat to the guacamole, which gives the dip a little kick. You can substitute it with a pinch of red pepper flakes or hot sauce.

• Onion: Diced. Onion adds a bit of crunch and a sharp, savory flavor to the guacamole. White onion works best in this recipe because it’s milder than other types of onion.

• Garlic: Minced. This adds a pungent, slightly sweet flavor to the guacamole. If you don’t have fresh garlic, you can use garlic powder or omit it altogether.

• Tomatoes: Diced. Tomatoes add a juicy freshness to the guacamole that helps balance out the creaminess of the avocado. Roma tomatoes work best in this recipe because they’re meatier and have fewer seeds.

• Cilantro: Finely chopped, for a bright flavor. Feel free to leave it out if you’re not a fan.

• Jalapeno pepper: Minced. Jalapeno pepper adds a bit of heat and a fruity, slightly sweet flavor to the guacamole. Be sure to remove the seeds and membranes from the pepper. 

How to Make Alton Brown Guacamole

1. Dice the ingredients. Start by dicing up our onion, garlic, tomatoes, cilantro, and jalapeno and setting them aside.
2. Prep the avocados. Next, take your ripe avocados, slice them open, and scoop the delicious pulp into a medium bowl.
3. Mash the avocados. Now, add a generous tablespoon of lime juice to give the guacamole a bright, tangy flavor. Mash the avocados with a spoon or potato masher until you reach your desired texture.
4. Season. Stir in half a teaspoon each of salt, cumin, and cayenne.
5. Add the diced ingredients. Add in your diced vegetables, garlic, and cilantro. Use a silicone spatula to mix everything together.
6. Serve. Serve the guacamole immediately with some salsa. Or, if you have time to spare, cover it with plastic wrap and let it sit at room temperature for an hour. This allows all the flavors to meld together.

Tips for the Best Guacamole

Here are some tips and tricks to help you make the best Alton Brown Guacamole:

• Use ripe avocados that are firm to the touch. They’ll be easy to mash, while still maintaining some texture in the guacamole.

• Use fresh limes instead of bottled lime juice for the best flavor. Fresh lime juice has a bright, tangy flavor that really elevates the guacamole. 

• Make it spicy. To add some extra heat to your guacamole, finely dice some more jalapeno peppers and add them to the mix. 

• Make it chunky. Don’t be afraid to leave some larger chunks of avocado in the guacamole for added texture.

• Serve it with tacos, sandwiches, and more. Check out my post ‘what to eat with guacamole‘ for more ideas.

How to Keep Guacamole From Turning Brown

Guacamole lovers know that storing it and preventing it from turning brown can be a bit tricky. 

When avocado in guacamole is exposed to air, it starts to oxidize, which results in an unappetizing brown color.

Here are some of the best ways to slow this process: 

• There’s a popular belief that placing the avocado pit in the bowl of guacamole can help prevent it from turning brown. Give it a try!
• Lemon or lime juice is one of the best ways to slow down the oxidation process. But even then, guacamole will eventually turn brown.
• Transfer the guacamole to an airtight container. Then, flatten the top with a spoon, and add 1/2 inch of cold water on top before covering it with a lid and refrigerating. When you’re ready to eat the leftovers, drain the water from the top, stir, and enjoy.

Oh, and if you’re wondering if you can freeze guacamole, the answer is YES! Just transfer it to an air-tight container and place it in the freezer.

Thaw it in the fridge overnight, give it a good stir, and it’s ready to go.

More Tex-Mex Recipes You’ll Love

Chipotle Corn Salsa
Taco Bell Quesadillas
Mexican Bean Salad
Tamale Pie

Alton Brown Guacamole (Fully-Loaded Recipe)

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

171

kcal

If you haven’t tried the Alton Brown guacamole, you’re missing out! Packed with avocados, jalapenos, cilantro, tomatoes, garlic, onions, and a ton of spices, you’ll flip for this incredible recipe!

Ingredients

• 3 ripe avocados

• 1 tablespoon lime juice

• 1/2 teaspoon cumin

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/2 cup white onion, diced

• 1 clove garlic, minced

• 1 cup Roma tomatoes, seeded and diced

• 1 tablespoon fresh cilantro, finely chopped

• 1 jalapeno pepper, seeded and minced

Instructions

• Dice the onion, garlic, tomatoes, cilantro, and jalapeno and set aside.
• Slice the avocados and scoop the pulp into a medium bowl.
• Add the lime juice and use a spoon or a potato masher to mash the avocado, leaving some larger chunks for texture.
• Stir in the salt, cumin, and cayenne.
• Use a silicone spatula to mix in the diced vegetables, garlic, and cilantro.
• You can serve it immediately with salsa, or cover it with plastic wrap and let it sit at room temperature for 1 hour before serving.

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