There are almost as many ways to make guacamole as there are cooks who enjoy making it. At the Los Angeles restaurant Bar Amá, celery puree is the secret ingredient. No one will be able to guess what’s in it, but everyone will agree it’s delicious.
Bar Amá Guacamole
2 celery stalks, trimmed
1/2 tsp. chopped garlic
2 Tbs. water
Kosher salt, to taste
4 ripe Hass avocados, pitted
1/4 cup (2 fl. oz./60 ml) fresh lime juice, or more as needed
2 tsp. minced serrano chile
2 Tbs. minced fresh cilantro
In a blender, combine the celery, garlic, water, and 1/2 tsp. salt. Puree until smooth.
Measure out 1/4 cup (2 fl. oz./60 ml) of the celery puree; discard the remaining celery puree or reserve for another use. It will keep in the refrigerator for up to 2 days.
Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Add the 1/4 cup celery puree, the lime juice, chile, cilantro and 2 tsp. salt. Using a large fork or potato masher, mash the ingredients until they are thoroughly combined but the mixture is not completely smooth. Taste and adjust the seasoning with more salt and lime juice. Serve immediately. Makes about 3 1/2 cups.
Bar Amá, Los Angeles, CA