29 Oct Guacamole
29 October 2020
PREP. TIME: 15 MIN - Yield: 2 cups
You just need simple kitchen equipment to achieve the thick, chunky texture of this well balanced Guacamole.
Traditionally Guacamole is made by grinding the aromatics in a molcajete, which is a mortar made of volcanic rock. The coarse surface helps break down the aromatics, distributing their juices throughout the mixture. You can of course get great results too using a mortar and pestle, adding kosher salt - the coarseness of which grips the other ingredients together. Alternatively, you can make a paste from the aromatics by simply chopping them finely with kosher salt.
If possible, select the small, rough skinned Hass Avocado for their rich flavour and buttery texture.
For extra spice, add the chilli membranes and seeds to the onion mixture.
It is important that the aromatic mixture of onions is thoroughly incorporated into the avocado, so that every mouthful has perfectly balanced flavour of all of the ingredients.
Guacamole is correctly eaten from the tip of a piece of crisp tortilla.
Serve with icy cold, salty, lime based Margarita cocktails.
2 tablespoons finely chopped red or green onion
1 Serrano chilli
1/4 teaspoon grated lime zest
1 1/2 - 3 tablespoons lime juice
3 ripe avocados, halved, pitted, and cut into 1cm pieces
1 Roma Tomato, cored, seeded and cut into tiny 1/2cm dice
2 tablespoons chopped, fresh Coriander
Small, sharp kitchen knife or Mezzaluna
A molcajete, or a mortar and pestle if you have one
Citrus zester or vegetable peeler
Step 1 Prepare the aromatics
Peel and finely chop the onion - setting aside 2 tablespoons.
Remove the stem from the chilli and cut it in half length ways.
Remove the seeds and any membrane (for a milder guacamole).
Grate 1/4 teaspoon of lime zest from the lime.
Squeeze 1 1/2 - 2 tablespoons lime juice
Place the onion, chilli and 1 teaspoon salt and the lime zest on a chopping board and using a small sharp knife or a mezzaluna - chop together until very finely minced. You can do this in a molcajete or mortar and pestle if you have one. The idea here is to create an homogenous, fragrant paste, whatever tools you use.
Transfer the onion mixture to a medium sized bowl.
Add 1 1/2 - 2 tablespoons of lime juice and combine well with the onion.
Step 2 - Prepare the Avocado
Halve the avocado and remove the seed and the skin. (You can remove the skin by running a tablespoon between the flesh of the avocado and the skin, and scooping the avocado flesh out - ideally in one piece.)
Cut the avocado flesh into 1cm pieces.
Add the avocado pieces to the bowl with the onion mixture.
Using a sturdy whisk - coarsely mash and stir the mixture until it is relatively well combined - leaving some chunks of avocado still in the mixture
Step 3 - Prepare Tomato and Coriander
Wash and dry the tomato, cut it in half and with a small knife or teaspoon, remove the seeds and the core.
Chop the tomato into tiny 1/2 cm pieces.
Wash and dry the coriander leaves.
Chop the leaves coarsely.
Stir the tomato pieces and the coriander leaves into the avocado mixture.
Taste and season well with more salt if necessary.
Add up to another 1 1/2 teaspoons of lime juice.
Taste and season again.
Step 4 - To Serve
Do not delay too long in serving.
Serve with crispy tortillas and an icy cold, very salty lime Margarita.
Recipe by Lan Lam, Cook's Illustrated Magazine, Number 146, p.4
Adapted by Elizabeth Peddey.
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