SERVES 8 (MAKES 2 CUPS)
WHY THIS RECIPE WORKS: To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado and other ingredients. (The salt will also help the aromatics break down in a regular mortar and pestle.) A bit of lime zest added further brightness without acidity. We used a whisk to mix and mash the avocado into the paste, creating a creamy but still chunky dip. Chopped tomato and cilantro added fruity flavor and freshness.
2 tablespoons finely chopped onion
1 serrano chile, stemmed, seeded, and minced
1 teaspoon Kosher salt
¼ teaspoon grated lime zest plus 1 1/2–2 tablespoons juice
3 ripe avocados, halved, pitted, and cut into 1/2-inch pieces
1 plum tomato, cored, seeded, and cut into 1/8-inch dice
2 tablespoons chopped fresh cilantro
Place onion, serrano, 1 teaspoon salt, and lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1 1/2 tablespoons lime juice. Add avocados and, using sturdy whisk, mash and stir mixture until well combined with some 1/4- to 1/2-inch chunks of avocado remaining. Stir in tomato and cilantro. Season with salt and up to additional 1 1/2 teaspoons lime juice to taste. Serve.
Photo Credit: America’s Test Kitchen