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 ... show more

vegetarianside dishquick

Classic Guacamole

Lan Lam (Lan Lam)

8

Name: Classic Guacamole — Tasty Bites
Total time: 15 min
Yield: 8 servings
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)

servings

0

minutes

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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

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.