I absolutely love fresh guacamole. I was excited to check out the Food 52 Genius cookbook from the library and decided to give this recipe a whirl. Finely chopping the ingredients and using a mortar and pestle are the main differences that help to elevate this guacamole. I never had jalapeno as called for in the original recipe, it was tasty without but if you have jalapeno on hand then I would add it in!
The method I learned here for removing the avocado in chunks it my new favorite way to quickly add avocado to my favorite salads, sandwiches etc in addition to using it in this guacamole.
Food 52’s Guacamole
Adapted slightly from Food 52
- 2 tablespoons finely chopped white onion
- 1/2 teaspoon kosher salt
- 1/4 cup chopped cilantro
- 1 large Mexican Hass avocados, halved and pitted
- squeeze of lime
- optional** 1 Tbsp minced fresh serrano or jalapeno chile (including seeds if you want your guacamole more spicy)
- Mash the onion,salt and half of the cilantro to a paste in a mortar (and chile if using).
- Score the flesh in the avocado halves in a crosshatch pattern (do not go through the skin) with a knife and then scoop it with a spoon into the bowl.
- Add the rest of the cilantro and lime juice and mash the avocados, leaving some larger pieces with a fork.
- Add additional salt and/or chile to taste.