Great Guacamole! This was everything guacamole should be: smooth and creamy with just the right amount of flavor. Nothing overpowering, nothing artificial, no jarred salas or other oddities to make it some sort of “creation”. I de-seeded the tomatoes, used red onion and added a little more than 1/4 tsp. of cumin – it went great with warm tortilla chips! This recipe is a definite keeper for sure!
This absolutely ROCKS! I have been making various forms of guacamole since I was a youngster in Texas, and I have never found one with so much robust flavor and kick. Follow the recipe! You won’t be disappointed. I think one of the keys is mashing the avacados with the salt and lime prior to the other ingredients.
It helps to meld the flavors, and prevents the the guacamole from going brown. The cayenne adds a nice kick with just a pinch, so use with discretion. The only thing I will mention is that I used sweet vidalia onions which are readily available this time of year on the east coast. Other onions might make it too “oniony.”