Among all the dishes I make, this one is definitely a favorite. This is why the batch is so big—no one can stop eating it! I have a few tricks that give my guacamole great flavor and texture. First and most important, I use lemon, not lime, juice. Lemon has a little sweetness that brings out all the other flavors. Also key is that I never skimp on the lemon or the kosher salt. I sometimes laugh that I basically make a salty lemonade for the avocado and other ingredients to swim in—trust me, it makes all the difference! Serrano peppers give it a great kick, much better than jalapeños. And finally, never stir as you add each ingredient to the bowl or the guacamole will become too watery. This is especially beautiful served in a dish that shows off the guacamole’s green, white, and red, such as a molcajete—a Mexican mortar and pestle—or a bright and fun serving bowl. Serve with tortilla chips for an appetizer or on top of steak, such as in Chili-Rubbed Skirt Steak Tacos (page 102).
Recipe information
Yield
makes about 8 cups
Ingredients
Preparation
Step 1
In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
Step 2
Transfer to a serving bowl and serve.
from aunt elsa’s kitchen
Step 3
To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
