How to Make Guacamole Correctly
This is based on Diana Kenney's definitive canonical recipe for guacamole
Calories per serving: 95kcal
Ingredients
For the Guacamole Paste
- 1/2 cup onion, white preferred, chopped
- 1 tomato, plum, ripe, chopped
- 1 serrano chili, minced
- 1/3 cup cilantro, chopped
For the Guacamole
- 2 large avocados, ripe, peeled and seeded
1/2 teaspoon Boswell Seasoned Salt
Instructions
- Mise en Place
For the Guacamole Paste
- Put the onion, tomato, serrano chili, and cilantro in the molcajete
- Using the mortar, grind the vegetables against the molcajete until they form a paste.
- Remove the skin and seeds from the avocados and put them in another bowl.
- Use a potato masher to mash the avocados until they also form a paste
- Add the mashed avocado to the vegetables in the molcajete. Add the Boswell Seasoned salt and taste for seasoning.
- Add the remaining vegetables to the molcajete and lightly mix. Leave a few leaves of cilantro on top for presentation.
- Enjoy!
Clean Up
- Don't put your molcajete in the dishwasher! Use the escobeta to clean the molcajete. Just swish it around under running water, add a drop or two of mild dish washing liquid, swish and rinse. Leave the molcajete to dry.
Notes
You may omit the serrano chili if you don't like spice. You can also reduce the amount of spiciness by removing the seeds and pith of the chili. Be sure to wear gloves whenever you handle chilis!
You may substitute flat Italian parsley for the cilantro if you have a soap gene or omit it altogether.
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