Updated: Jul 23
Combining the aromatics with salt before pounding them in a mortar and pestle breaks helps to break apart cell walls and fully releases the oils inside, resulting in a finished guac that's just better. Trust me.
1 small red onion, roughly chopped
1 serrano chili, roughly chopped
1/2 cup picked cilantro leaves, finely chopped, divided
2 teaspoons kosher salt
3 ripe avocados
2 tablespoons juice from 2 limes
1 jalapeño seeded and roughly minced
1 teaspoon ACV
2 small tomatoes, no seeds minced
1 huge garlic clove
1 mortar and pestle
Place onion, jalapeño, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste, scraping down sides as necessary. Set aside and squeeze juice of 2-3 small limes, apple cider vinegar along with a tablespoon of the zest as well!
Split each avocado in half and spoon out flesh into a medium bowl (leave pits in bowl in prevent browning). Roughly mash with a stiff whisk. Fold avocado and chili concoction to combine. Season to taste with more salt pepper and lime juice. Serve immediately with warm tortilla chips. Sometimes I char some corn, let it cool down and add it to my guac, or seared chopped shrimp, or fresh fruit like pineapple and mango, the possibilities are endless.