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Guacamole

Source of Recipe

Williams-Sonoma


Recipe Introduction

"This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour."

Recipe Link: https://tinyurl.com/2x77svep

List of Ingredients

â—¦ 1 ripe tomato, finely chopped
â—¦ 2 tablespoons diced white onion
â—¦ 2 serrano chiles, finely chopped
â—¦ 1 tablespoon fresh lime juice
â—¦ ½ teaspoon minced garlic
â—¦ ½ teaspoon sea salt, plus more as needed
â—¦ 2 large avocados, preferably Haas
â—¦ 2 tablespoons finely minced fresh cilantro

For the garnish:
â—¦ 1 tablespoon small fresh cilantro leaves (optional)
â—¦ 1 tablespoon finely chopped white onion (optional)
â—¦ 1 tablespoon finely chopped ripe tomato (optional)


Recipe

Put the tomato, onion, chiles, lime juice, garlic, and the ½ teaspoon salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste.

Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator.

Makes about 2 cups