A Recipe for Classic Guacamole
“There is a very important textural thing to guacamole — we never really mush up the avocado. You want to feel everything.” Chef Robert Santibañez
Santibañez crushes only enough of the avocado to warrant it consideration as a dip rather than a salad, but leaves the rest of the cubes intact, bathing them in the vividly flavored chile sauce, “a bit like salad properly dressed in vinaigrette.”
Recipe adapted from Truly Mexican (Wiley, 2011).
Recipe for Classic Guacamole
2 tablespoons finely chopped white onion
1 tablespoon minced fresh jalapeño chilli, including seeds
1/2 teaspoon Maldon Salt
50g chopped coriander
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime
Chop the onion, chilli and coriander on a cutting board with a large knife, and then transfer to the mortar. Use the pestle to mash the onion, chilli, salt (the coarseness of salt helps you make the paste), and half of the coriander to a paste in the mortar.
Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the coriander and mash very coarsely with a pestle or a fork. Season to taste with lime juice and additional chilli and salt.
Image credit: Food 52