In his quest to add the perfect guacamole recipe to his repertoire, Kyle would pour over our poor waitress’ every move as she made our tableside guacamole at our favorite Mexican restaurant. Now, numerous tableside demos and questions later, the zesty lime and garlic combined with the ripe avocado and cilantro make this one of our favorite snacks.
• 1 teaspoon diced serrano pepper
• 1 small clove of garlic, diced
• 2 teaspoons finely diced yellow onion
• 1 lime, quartered
• 2 tablespoons chopped cilantro
• 1 small tomato, diced
• 1 ripe avocado
What to note before tackling the recipe:
• This recipe serves enough guacamole for two as a snack or side. If you’re serving it as a meal (as we’ve been known to do when we’re craving a big batch of it), use two avocados per person.
• To determine if the avocado is ripe, feel the area around the stem. A ripe avocado will feel like you’re squeezing the palm of your hand. An unripe one will feel like a stone. If the store only has unripe avocados, you can put them in a paper bag with an apple or banana overnight to speed up the ripening process.
Dice the serrano pepper, wearing gloves to protect your eyes from an innocent eye rub turned accidental burning. Using a mortar and pestle, smash the serrano, garlic and onion with a pinch of salt. Squeeze half of the lime into mixture.
Prepare the avocado by slicing it from stem to bottom (lengthwise). Open and use your knife to remove the seed. Take a spoon and scoop the avocado into the mortar with the other ingredients. Using two regular dinner knives, use a scissoring action to dice the avocado into small pieces.
Mix in the tomato and cilantro with a spoon. Add more lime juice and salt to taste.