Wednesday, August 24, 2011
The secret to good guacamole, in my humble opinion, is keeping it simple. To me, guacamole is just an especially delicious showcase for really good avocados, and therefore, should be free of as many unnecessary bells and whistles as possible. That means, keep the chunks of tomato out of there (and everyone here knows about my summer love affair with tomatoes). I love my guac relatively unadorned save for a bit of excellent sea salt, onion, cilantro and lime. And of course, some hot, crunchy chips. All photos by Mark Iantosca. xo
2 ripe avocados
2 tablespoons white onion, minced
3 tablespoons cilantro leaves, roughly chopped
Maldon sea salt
Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).