StovetopMexican
Guacamole
Ripe avocado, lime, salt, onion, cilantro. Smash, do not puree. The bowl wants a spoon of this.
Made it?
10 min · 10 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- ripe avocados3 (2 lb)
- lime1/2
- white onion, minced1/4 cup
- cilantro1/4 cup
- jalapeño, optional1
- kosher salt1 tsp
Method
- 1
Flesh, salt, lime. Fork to a coarse smash.
- 2
Onion, cilantro, chile. Taste salt.
- 3
Plastic on the surface if it has to wait. It still browns. Make it last.
On the plate
With this, try
- With this dish, try making black beans.
Every bowl, every taco night. Onion in oil, beans and some of their liquid, cumin, salt. 10 minutes.
20 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making avocado-tomato salad.
While asada or chicken rests. Only with a tomato that tastes like one. Chunks. Lime, oil, salt. Do not smash it.
10 min