1. Most guacamole recipes ask you to chop ingredients and mix them together.
It’s from food52’s list of “genius recipes,” and it was created by chef Roberto Santibañez. In his native Mexico, the chef explains, there is an important textural aspect to guacamole that’s gotten lost in many American versions. “We never really mush up the avocado,” he says. Also — the ingredients are the same, but Santibañez handles them differently. With a mortar and pestle, or the side of a big knife, or even a fork, he first pulverizes chile, onion, cilantro, and salt into a bright green slurry or paste. That slurry gives the guac incredible depth and flavor. Then he gently folds in cubed avocado.
4. Once you’ve finely chopped the onion, the jalapeno, and the cilantro…
5. (You can skip the cilantro if you MUST, but give it a try.)
6. Add salt. Then things are going to get a little crazy…
7. You’re going to SMASH all the ingredients together with salt before you add any avocado.
Pulverize the chopped cilantro, onion, chile, and salt together in a molcajete or mortar. Or, you can mince and mash the ingredients together on a cutting board with a large knife or a fork. Add a little lime juice at this point if you like.
8. When it’s time to add avocado, keep it chunky: Score it in a crosshatch pattern.
10. Fold the avocado chunks in gently — it should be like salad dressed in vinaigrette.
Then add the rest of the cilantro and mash just slightly with a pestle or a fork.
11. Then add lots of lime juice and salt — more than you think would be necessary.
You are going to love it!
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