Guacamole
Total Time
10 minutes
Prep Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons minced white onion (from about 1/8 large one)
- 1 1/2 tablespoons minced, seeded jalapeño (from about half a medium one)
- 2 tablespoons cilantro leaves, minced, plus more to taste
- Juice of half a lime
- 1/4 teaspoon coarse or kosher salt, plus more to taste
- 2 medium-large ripe avocados
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Preparation
Step 1
Mix the onion, jalapeño, and cilantro in the bottom of a medium bowl.
Step 2
Add lime and salt.
Step 3
Cut avocado in half and remove the pit. Use a knife to score each half in a grid pattern, being careful not to cut through the skin of the avocado.
Step 4
Run a soup spoon between the avocado and skin to scoop the chunks cleanly into the bowl.
Step 5
Turn them over a few times to coat them with the dressing.
Step 6
Taste mixture, adding more of other ingredients to taste.
Step 7
Use a fork to mash chunks to desired consistency, or not at all.
Step 8
Try not to eat this bowl by yourself, although it will be hard.
Step 9
Save recipe for the next time?
Chef's notes
I always thought I was relatively alone in this approach of a minced vinaigrette coating an avocado chunk salad — most guacamoles I see are much chunkier or blended to a full paste — until I found my guacamole kin in chef Roberto Santibañez’s version in his 2011 Truly Mexican book as showcased in Food52’s Genius Recipes column and book.
The levels of each ingredient are slightly different, and it’s mashed in a molcajete (big, heavy mortar and pestle) instead of minced on a cutting board and it’s excellent. But I still revert to my way when I make it.
Avocado-buying tip:
I like the ones that feel like a Pinky ball, or with slightly more give. Please don’t pull the stems out of them to check; it ruins all the ones you leave behind for others.
Do you have to make your own tortilla chips? No, that’s just for crazy people and/or people who bought a gazillion soft corn tortillas a few months ago and even with a serious taco habit, cannot get through them. Should you feel so inspired, cut your small corn tortillas into 8 wedges, heat a puddle of neutral oil over medium until a droplet of water dropped in hisses and sputters, and fry the chips, flipping as needed, for a couple of minutes on the first side and usually just one on the second. Look for golden edges but take them out slightly on the pale side as they like to keep cooking for a short bit. Drain on paper towels or a paper bag and immediately sprinkle with fine salt; it doesn’t stick the same if you sprinkle it on once they’re cool.
