Guacamole
No heat at all, until level three decides it wants some.
Serves
Active15 min
Total15 min
VesselBOWL
Units
Onion, cilantro, chile, and tomato folded in properly, still just a bowl and a fork (a molcajete works too).
Adapted from A Master Class in Guacamoles by Rick Bayless · rickbayless.com.
- + white onion, rinsed: sharpness without the raw bite
- + cilantro: green, herbal lift
- + serrano, minced: measured heat instead of none
- + roma tomato, drained: juicy pop without watering out the mash
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| 3 large avocados, ripe | mash avocado, to desired chunkiness | season mash, stir in lime + salt | fold in mix-ins, gentle, keep it chunky | taste + adjust, add more salt, lime, or serrano to taste |
|---|---|---|---|---|
| 1 lime, juiced | ||||
| to taste kosher salt | ||||
| 1/4 cup white onion, finely diced, rinsed | ||||
| 2 tbsp cilantro, chopped | ||||
| 1 serrano chile, minced, seeds to taste | ||||
| 1 roma tomato, diced, drained |