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From America's Test Kitchen Season 2: Fajitas and Margaritas
Not only eaten as a party dip, guacamole is also the traditional accompaniment to several Mexican dishes. Unfortunately, it often has so many ingredients that the primary one—the avocado—becomes overshadowed by secondary ingredients. We wanted to get back to the basics of this dish, emphasizing the avocado.
Hass avocados, the dark, pebbly-skinned type, work best, and they must be ripe; they should yield slightly to a gentle squeeze. We wanted a chunky texture in our guacamole, so instead of mashing or pureeing the avocados we diced two of them and mashed one lightly. Combining the avocados gave the guacamole a chunky, cohesive texture. As for flavorings, just a bit of finely minced onion provided some bite but not overwhelming onion flavor. Lime juice was essential for its bright citrus flavor. Cumin, a jalapeño, and fresh cilantro rounded out the dip’s flavors. Cool and creamy, our guacamole makes a perfect partner to a bowl of tortilla chips or a garnish to a variety of Mexican dishes.
Makes 2 1/2 to 3 cups
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
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