📝 About This Recipe
Rooted in the ancient culinary traditions of Mexico, this guacamole is a vibrant celebration of the buttery Hass avocado. By using a traditional mortar and pestle approach to create a flavor base, we unlock the aromatic oils of the aromatics for a depth that pre-ground spices simply cannot match. This recipe strikes the perfect balance between creamy richness, citrus brightness, and a controlled slow-burn heat, making it the definitive centerpiece for any gathering.
🥗 Ingredients
The Flavor Base (Aromatic Paste)
- 2 tablespoons White Onion (very finely minced)
- 1 piece Serrano Chile (seeded and minced into a paste)
- 1 tablespoon Fresh Cilantro (stems and leaves, finely chopped)
- 1 teaspoon Kosher Salt (plus more to taste)
The Body
- 3 large Hass Avocados (ripe, dark skin, slightly soft to the touch)
- 1 medium Roma Tomato (seeded and finely diced)
- 1/4 cup White Onion (finely diced for texture)
- 1/4 cup Fresh Cilantro (chopped leaves)
- 1.5 tablespoons Fresh Lime Juice (about 1 large lime)
Garnish and Finish
- 2 pieces Radishes (thinly sliced into rounds)
- 1 tablespoon Cotija Cheese (crumbled)
- 1 teaspoon Extra Virgin Olive Oil (optional, for a silky finish)
- 1 pinch Flaky Sea Salt (for the final touch)
👨🍳 Instructions
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1
Begin by preparing your 'molcajete' or a large heavy bowl. Place the 2 tablespoons of minced onion, minced serrano, 1 tablespoon of cilantro, and the teaspoon of kosher salt into the bowl.
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2
Using the back of a heavy spoon or a pestle, grind these ingredients together against the side of the bowl until they form a wet, fragrant green paste. This step is crucial for distributing flavor evenly.
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3
Cut the avocados in half lengthwise, circling the pit. Twist the halves to separate them.
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4
Carefully remove the pits by striking them with the heel of your knife and twisting, or use a spoon to scoop them out.
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5
Score the avocado flesh in a crosshatch pattern while still in the skin, then scoop the cubes into the bowl with the aromatic paste.
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6
Add the freshly squeezed lime juice directly over the avocados to prevent oxidation and add immediate brightness.
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7
Using a fork or a potato masher, gently mash the avocados. Aim for a 'chunky-smooth' consistency; you want plenty of visible avocado pieces for texture.
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8
Fold in the remaining 1/4 cup of diced white onion, the diced tomatoes, and the 1/4 cup of chopped cilantro.
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9
Use a gentle folding motion with a spatula to combine, ensuring you don't over-process the avocado into a purée.
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10
Taste the guacamole with a chip (since chips have salt) to check for seasoning. Add more salt or lime juice if the flavors don't 'pop'.
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11
Transfer to a serving bowl and smooth the top slightly. If not serving immediately, press plastic wrap directly onto the surface of the guacamole.
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12
Just before serving, garnish with the sliced radishes, crumbled cotija cheese, and a light drizzle of olive oil.
💡 Chef's Tips
Always use Hass avocados for the best fat content and creamy texture. To keep it green longer, keep the pits in the bowl or press plastic wrap firmly against the surface to eliminate air contact. If you prefer less heat, remove the seeds and white ribs from the serrano pepper before mincing. Never use a blender or food processor; the friction creates a 'soupy' texture that lacks the soul of traditional guacamole. Rinse your diced onions in cold water and pat dry before adding to remove the harsh 'sulfury' bite.
🍽️ Serving Suggestions
Serve with thick-cut, warm corn tortilla chips dusted with sea salt. Use as a decadent topping for grilled skirt steak tacos or chicken enchiladas. Pair with a crisp, cold Mexican Lager or a fresh Paloma cocktail. Serve alongside chilled jicama sticks and cucumber slices for a low-carb dipping alternative. Spread generously over toasted sourdough bread and top with a poached egg for an elevated breakfast.