A traditional molcajete, a mortar and pestle carved from volcanic rock, is the perfect tool for turning ripe avocados into creamy guacamole. If you want your guacamole to have an extra-spicy bite, use the seeds from the jalapeño in addition to the flesh.
The Perfect Guacamole
2 Tbs. diced white onion
2 jalapeño chiles, seeded and chopped
2 Tbs. fresh lime juice
1/2 tsp. minced garlic
2 large Haas avocados
2 Tbs. minced fresh cilantro, plus cilantro leaves for garnish
Put the onion, jalapeños, lime juice, garlic and 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the onion mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the
seasoning with salt.
Garnish with cilantro leaves and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro leaves until just before serving, and cover and store in the refrigerator. Serves 4.
Williams-Sonoma Test Kitchen