Guacamole

Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.

Ingredients

• ½ small red onion, minced optional
• 3 ripe Haas avocados
• 1 medium ripe tomato, chopped
• Juice of 1 to 2 limes, to taste
• 1 small garlic clove, minced
• ¼ teaspoon lightly toasted cumin seeds, ground
• 1 small serrano chile, seeded and minced optional
• Salt, preferably kosher salt, to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    520 calories; 44 grams fat; 6 grams saturated fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 22 grams dietary fiber; 5 grams sugars; 7 grams protein; 27 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes about 1 1/2 cups

Preparation

For the guacamole

1. If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.
2. Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.

• Advance preparation: Both of these dips are best served the day they are made.

10 minutes