Making Classic Guacamole
A good guacamole depends entirely on the ripeness of your avocados. You want fruit that gives slightly under firm pressure, like a ripe peach, not something mushy or rock-hard.
Wait for the right fruit
If your avocados aren't ready, the texture will be waxy rather than creamy. Test them by pulling off the small stem nub—if it's green underneath, it's ready.
- large mortar and pestle or a wide bowl
- heavy fork
- chef's knife
What goes in.
- 3ripe Hass avocados
- 1/2small white onion, finely diced
- 1serrano pepper, seeded and minced
- 1/2 cupfresh cilantro leaves, chopped
- 1 tbspfresh lime juice
- 3/4 tspkosher salt
Mashing the aromatics first
Crush the onion, salt, pepper, and cilantro together in the bottom of your bowl before adding the avocado. This draws the juices out of the aromatics and distributes them evenly.
The method.
Prepare the base
Place the diced onion, minced serrano, cilantro, and salt in the bowl. Grind them with the back of your fork or a pestle until the mixture turns into a paste.
Add the avocado
Cut the avocados in half, remove the pits, and scoop the flesh into the bowl. Add the lime juice immediately to prevent browning.
Fold and mash
Use a fork to fold the aromatics into the avocado. Mash until the mixture is mostly creamy but still retains bite-sized chunks.
Adjust
Taste a bit on a chip. Add more salt if the flavor feels flat, or more lime if it feels heavy.
Other turns to take.
Tomato-style
Fold in one seeded, diced Roma tomato at the very end to provide a cooling contrast.
Roasted
Char the onion and pepper over an open flame before mincing them to add a smoky depth.
When it doesn't go to plan.
To store, press plastic wrap directly onto the surface of the guacamole to push out all the air.
Avoid using a food processor; it will break the avocado down into a thin puree instead of a chunky dip.
If you find the onion too sharp, soak the diced pieces in cold water for five minutes and pat dry before adding.
The ones that keep coming up.
Why does my guacamole turn brown?
Exposure to oxygen causes the oxidation. Keeping air away with plastic wrap is the most effective way to slow this down.
Can I make this ahead of time?
It is best served within 30 minutes of preparation. The texture and color begin to deteriorate after an hour.
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