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.
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.
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