Recipes – № 51
Guacamole
Guacamole doesn’t need an introduction, but let me make the case for the freshly made kind. Avocados, once cut and exposed to air, oxidize quickly. As they turn brown, their flavor and consistency suffer even more than their looks and they become inedible. To prevent this from happening, shelf-stable guacamole sold in grocery stores and some lazy restaurants must contain citric acid or some other acidic additive. Unfortunately that wrecks the subtle creaminess that makes fresh guacamole so irresistible. Make your own and you’ll never have that problem. I promise there won’t be any leftovers.
Serves 2 as a shared appetizer or side
1 ripe avocado
1 Tbsp finely diced onion
1 ½ Tbsp chopped cilantro
2 Tbsp finely diced green Serrano or jalapeño pepper, seeds and membranes removed (optional)
1-2 Tbsp tomato diced into ⅓-inch cubes (optional - I actually have a slight prefernce for guacamole without tomatoes)
½ tsp fine sea salt (or to taste)
Corn or flour tortillas for serving
Equipment: Large mortar and pestle or molcajete. (If you only have a small mortar and pestle, you can transfer the mixture to a bowl before adding the avocado and tomato).
In a mortar and pestle or molcajete, briefly grind the onion, cilantro, Serrano or jalapeño pepper and salt. The idea is to release some of the juices and flavor without turning everything into a smooth paste. Halve the avocado and remove the stone. (The easiest way to do this is to hold the avocado half in your hand and swing the knife into the stone with gentle force. The stone will stick to the knife and you can easily pull it out of the fruit. This sounds more dangerous than it is – it’s actually kind of fun.) Using a butter knife, cut each half into ½ inch cubes inside the intact skin. Scoop the dice out of the skin and into the mortar and pestle or molcajete with a silicone spatula. Add tomatoes (if using) and stir gently with the spatula to get the right consistency. You want the diced avocado to become creamy around the edges but not loose the texture of the dice completely. Taste for salt and serve immediately with some warmed tortillas.
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