How to Make Perfect Guacamole

Ingredients

• 2 ripe avocados
• 1/2 teaspoon Kosher salt
• 1 Tbsp of fresh lime juice or lemon juice
• 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro , finely chopped
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Directions

1. Halve the avocados and take out the pits. With a blunt knife, cut a crosshatch pattern into the flesh while it is still in the skin, then scoop the avocado into a bowl with a spoon.
2. Use a fork to press the avocado into a coarse mash. Stop before it turns smooth; a little texture is the point here.
3. Season with salt and add the lime juice, or lemon juice if that is what you are using. The citrus keeps the richness in check and helps slow browning. Fold in the onion, cilantro, black pepper, and chiles. Since every chile has its own heat level, begin with 1/2 of 1 chili pepper, then add more until the heat tastes right. Fresh ingredients vary, so use the recipe as your starting place and adjust from there.
4. Press plastic wrap right against the surface of the guacamole and cover the bowl, so air is not touching the top. Air exposure is what causes browning. Refrigerate it until you are ready to serve.
5. Cold temperatures mute tomatoes, so if chopped tomato is going in, stir it into the guacamole just before serving.
6. For a faster shortcut, stir 1/4 cup of salsa into the mashed avocados.
7. Fruit can work here, too: 1 classic Mexican version, a Diana Kennedy favorite, includes pomegranate seeds and peach chunks; pineapple, mango, or strawberries are fair game as well.
8. At its bare minimum, guacamole can be nothing more than avocado mashed with salt. If the extras are not around, that is still worth making.
9. To stretch a small amount of avocado, mix sour cream or cottage cheese into the guacamole dip. It may offend purists, but that is their problem.
10. Guacamole Deviled Eggs are another route if you want these flavors in a deviled egg.