Ingredients

2 tablespoon Onion

finely chopped

1 Serrano Chile

stemmed, seeded, and minced

1 teaspoon Kosher Salt

0.250 teaspoon Lime

grated, plus 1.500 2 tablespoons juice

3 Avocado

ripe, halved, pitted, and cut into 0.500-inch pieces

1 plum Tomato

cored, seeded, and cut into 0.125-inch dice

2 tablespoon Cilantro

chopped fresh

Classic Guacamole

Lan Lam (Lan Lam)

Serves	Total	Shares
8	15 min	11

A perfectly seasoned dip isn’t just stirred together. You have to cut and paste. 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.

vegetarianside dishquick

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Instructions

Note: For a spicier version, mince and add the serrano ribs and seeds to the onion mixture. A molcajete or mortar and pestle can be used to process the onion mixture. Be sure to use Hass avocados here; Florida, or “skinny,” avocados are too watery for dips.

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.