Alton Brown's Tip For Ultra-Flavorful Guacamole

Tired of the same 'ol guac? Alton Brown has a tip for ultra-flavorful guacamole that will leave your tastebuds dancing. Before we divulge the secret, make sure you have selected ripe avocados. You can do this by first checking the color. Darker-colored avocados are riper than those with lighter skin and dents indicate possible bruising.

Grab the fruit and place it in the palm of your hand. It is most likely ripe if you can carefully squeeze it with gentle pressure without using your fingertips. It should have a little give; If it does, that's the avocado you want to choose. This avocado has a creamy center, perfect for slicing, dicing, and mashing (ahem...guacamole, anyone?).

There is a wide variety of avocados, and each is in season during different times of the year. For instance, When Is The Season states that California avocados are prevalent from January until December, while the USDA says that Mexican avocados run from January through March.

Jn a video posted by Food Network, Alton Brown says that guacamole should be chunky, so skip pureeing. Brown uses a potato masher to achieve the chunky texture you're longing for in a good guac dip.

The famous chef adds salt, cumin, and cayenne to the avocado chunks and then mashes the mixture with a potato masher. Next, he stirs in chopped onion, Roma tomato, cilantro or parsley, seeded jalapeño, finely minced garlic, and lime juice. The famous cook says to allow the flavors to marry by placing heavy-duty plastic wrap over the guac, not the bowl. The plastic will also help prevent oxidation which turns avocados brown. Allow the guacamole to sit at room temperature for one to two hours, then stir. Taste the guac and add salt or lime juice as needed.

But what's his best tip? Brown advises against refrigeration, saying that cold temperatures "turn down the volume on flavor." Just allow the avocado and seasonings to marry at room temperature, stir, and enjoy!