Making Proper Guacamole
The difference between a bowl that disappears and one that sits is how you handle the fruit. You want an avocado that yields to gentle pressure across its entire surface, not just at the neck.
Ripeness is your only variable
If the avocado is hard, the texture will be waxy. If it's black and mushy, the flavor will be fermented. Aim for the stage where it feels like a soft stress ball.
- molcajete or wide mixing bowl
- heavy fork or potato masher
- chef's knife
What goes in.
- 3ripe Hass avocados
- 1/2 tspcoarse kosher salt
- 1 tbspfresh lime juice
- 1/4 cupwhite onion, finely minced
- 1serrano pepper, seeded and minced
- 1/3 cupfresh cilantro, chopped
The paste method
Mash the salt, lime juice, onion, and pepper together first to create a slurry before adding the avocado; this forces the flavors to integrate evenly.
The method.
Create the base
Add the salt, lime juice, onion, and serrano to your bowl. Use the back of a fork to grind the onions against the sides of the bowl until they release their liquid.
Prepare the avocado
Halve the avocados and remove the pits. Scoop the flesh into the bowl with the aromatics.
Mash to texture
Use your fork to break the avocado into the base. Stop while there are still visible, pea-sized chunks; do not whip it into a mousse.
Finish and fold
Gently fold in the fresh cilantro. Taste and add an extra pinch of salt if the flavors feel dull.
Other turns to take.
Roasted Tomato
Add a small, charred Roma tomato, seeded and diced, for a smoky acidity.
Radish Crunch
Fold in thinly sliced red radishes right before serving to provide a sharp, peppery bite.
When it doesn't go to plan.
To store, press plastic wrap directly onto the surface of the guacamole so no air can touch it; it will stay green for a few hours in the fridge.
If you lack a serrano, use a jalapeño, but taste it first—the heat varies wildly between peppers.
Always salt to taste; avocados vary in size, and you may need more salt to make the flavor pop.
The ones that keep coming up.
Why does my guacamole turn brown?
It is oxidation caused by exposure to oxygen. Keep it tightly covered and eat it as soon as possible after preparation.
Should I add garlic?
It is a matter of preference, but raw garlic can become overwhelming as it sits. If you use it, grate it into a fine paste first.
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