There’s guacamole, and there’s GUACAMOLE! This recipe from Milk Street magazine which is on stands now and available in our store is the real deal – clean, simple and bold. Hold the lime and garlic. Trust us, you won’t miss it. The secret is in choosing just the right avocados – soft, but slightly firm – mixed with a few basic ingredients.
4 Tablespoons finely chopped fresh cilantro
1-2 Serrano chilies, stemmed and finely chopped
2 Tablespoons finely chopped white onion
1/2 Teaspoon kosher salt
3 Ripe avocados, halved and pitted
1 Pint (1O ounces) Grape tomatoes, finely chopped
Tortilla chips, to serve
In a bowl, combine 2 tablespoons of the cilantro, the chilies, onion and ½ teaspoon salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute.
Scoop the avocado flesh into the bowl and coarsely mash with a potato masher or fork. Stir in half of the tomatoes until combined. Taste and season with salt.
Transfer to a serving bowl and sprinkle with the remaining cilantro and tomato.
Recipe Courtesy of Milk Street
Christopher Kimball’s Milk Street Magazine—the new home cooking. Each issue includes:
Recipes full of culinary secrets, principles of cooking so you can improvise at the stove, a new repertoire of techniques to transform your cooking, and the best ways to use cookware, tools, and gadgets.
Find the current issue in our store!