Guacamole should be made by hand, preferably in a molcajete, a mortar made from volcanic rock. A food processor or blender won't give you the proper chunky texture.
Martha Stewart Living, August/September 1992
Yield Makes about 1 1/2 cups
- 1 clove garlic
- 2 Serrano chilies, stemmed
- 1 small tomato, chopped
- 2 large ripe avocados, preferably Hass
- 2 tablespoons coarsely chopped cilantro
- If using a molcajete, grind garlic and chiles to a paste. Grind part of tomato to a paste, or reserve all of it to fold in at the end. If you don't have a molcajete, chop garlic and chiles finely, then proceed using a bowl and fork.
- Cut avocados in half and peel. Remove pit by inserting the blade of a knife into pit and twisting. Mash avocados into chile mixture, leaving some texture. Add salt to taste. Stir in cilantro and tomato, reserving a little of each for garnish. Serve immediately.
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