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
- fresh serrano chili: 2 Tbsp (minced)
- fresh cilantro: 0.5 cup (divided, chopped)
- white onion: 0.25 cup (finely diced)
- kosher salt for grinding vegetables, plus more: 0.5 tsp (to taste)
- Hass avocados: 4 piece
- ripe tomatoes: 1 cup (drained, diced, optional)
- lime: 1 piece (juiced, to taste)
Metric Conversion
Stages of cooking
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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.
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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. Chef John
