Recipe and photo contributed by Stephanie Deihl
two-tablespoon servings (1 cup total)
Prep Time: 10 minutes Cook Time: 0 minutes
Sometimes less is more. At my first restaurant job in Boston, my sous-chef, a native of Puebla, Mexico, almost choked on his tamale one night as he watched me make guacamole for the restaurant's family meal. To the avocado, I added cumin, coriander, chopped onion, salt, pepper, and tomatoes. “No, No, No!” he said. “Salt and lime juice is all you need.” The key is starting with a perfectly soft and ripe avocado, then adding just enough juice and salt to enhance but not overwhelm the avocado’s delicate flavor. I’ve made it this way ever since. This recipe can easily be tripled or quadrupled for a crowd.
2 ripe Haas avocados
½ teaspoon salt
1 teaspoon fresh lime juice
- With a sharp knife, slice an avocado in half lengthwise, remove the pit, and scoop out the avocado flesh from each half with a spoon. Repeat with the other avocado.
- In a small bowl, coarsely mash the avocado with a fork. Add the salt and lime juice and mix lightly to incorporate. Serve.
Pressed with plastic wrap, guacamole can hold in the refrigerator for an hour or two without turning brown. Just be sure to mash the avocado with the lime juice as soon as you cut it, because the acid in the juice also prevents browning.