Appears in Cook's Illustrated July/August 2002, America's Test Kitchen TV
A perfectly seasoned dip isn’t just stirred together. You have to cut and paste.
To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, rele...