WTNH– Fine Cooking magazine’s senior food editor Shelley Wiseman shows us a new technique for making guacamole.
Big chunks of avocado are important to the texture of great guacamole, so mash it only enough to hold it together. When seasoning to taste, try the guacamole with the chips you’re serving. They can vary in saltiness, so this is a good way to make sure you add just the right amount of salt.
Serves 6 to 8
¼ cup chopped fresh cilantro
2 Tbs. finely chopped white onion
1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste
2 6- to 7-oz. ripe Hass avocados, preferably Mexican
2 tsp. fresh lime juice; more to taste
Using a mortar and pestle, or the blade and side of a chef’s knife, mash half of the cilantro, the onion, the chile, and 1/2 tsp. kosher salt to a paste. Leave the paste in the mortar, if large, or transfer it to a serving bowl.
Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl. Add the remaining cilantro and the lime juice, and mash the avocado gently with the pestle or a fork, leaving some chunks. Season to taste with more lime juice, salt, and chile.
Make Ahead Tips
It’s best served immediately, but you can make it up to 1 hour ahead; cover the surface with plastic wrap and keep at room temperature.
nutrition information (per serving):
Calories (kcal): 50; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 3; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0.5; Sodium (mg): 75; Cholesterol (mg): 0; Fiber (g): 2;