Small

Guacamole

29 October 2020

ingredients

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2 tablespoons finely chopped red or green onion

1 Serrano chilli

Kosher Salt

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

equipment

Chopping board 

Small, sharp kitchen knife or Mezzaluna

A molcajete, or a mortar and pestle if you have one

Citrus zester or vegetable peeler

Citrus juicer

Medium bowl

Measuring spoons

Sturdy whisk

Serving bowl

METHOD

Step 1 Prepare the aromatics

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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).

Chop finely. 

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

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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.

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Step 4 - To Serve

Do not delay too long in serving.

Serve with crispy tortillas and an icy cold, very salty lime Margarita.

source

Recipe by Lan Lam, Cook's Illustrated Magazine, Number 146, p.4

Adapted by Elizabeth Peddey.