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“Twenty or so years ago I was looking for the perfect guac recipe, one that was relatively easy to make but delicious. You know how that goes. I tried recipe after recipe and finally decided the only way to get this done was to create one that pleased me. This recipe is the result of 20 years of tinkering. Over the years the heat as come from various peppers but because I could not count on a uniform heat level I changed to cayenne. Cilantro is missing because I'm not a cilantro fan but it would certainly be an optional item.”
READY IN:
20mins
SERVES:
4-6
YIELD:
2-3 cups
UNITS:
US

Ingredients Nutrition

  • 3 avocados, halved and deseeded
  • 1 small onion, chopped fine
  • 1 small tomatoes, peeled and deseeded, chopped fine
  • 3 medium jalapeno peppers, deveined and deseeded, chopped fine
  • 18 teaspoon cayenne (adjust to suit)
  • 12 teaspoon cumin
  • 12 teaspoon salt
  • 3 teaspoons horseradish
  • 4 tablespoons sour cream (I use low fat)
  • 1 teaspoon lemon juice, bottled

Directions

  1. Combine all ingredients in a bowl and mash until uniformly smooth. Cover by placing plastic wrap directly on guac and working the air out to the sides. This will help to maintain the color. Place in refrigerator for at least an hour for flavors to blend.

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