Description
There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you’re grinding your aromatic vegetation in a molcajete, or against a cutting board, you’re really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.
Ingredients
- 2 tablespoons minced fresh serrano chili
- ½ cup chopped fresh cilantro, divided
- ¼ cup finely diced white onion
- ½ teaspoon kosher salt for grinding vegetables, plus more to taste
- 4 large Hass avocados
- 1 cup diced ripe tomatoes, drained (Optional)
- 1 lime, juiced, or more to taste
Instructions
- Place minced peppers
- 1/4 cup of the chopped cilantro
- and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade
- smear the mixture to work it into a paste
- and chop again to achieve as fine a texture as possible.
- Stem
- halve
- and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro
- onion and serrano mixture
- salt
- and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky)
- 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately
- cover and refrigerate.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 12