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Central Mexican Guacamole
Too many guacamole recipes are a muddle of flavors. Diana Kennedy’s use of just a handful of traditional ingredients allowed the dish’s simple flavors to be the focus. White onion mashed with cilantro and serrano chilies added the right amount of bite, while diced tomatoes offered balanced acidity against the rich avocados. Mashing the cilantro, chilies and onion in the same bowl as the avocados kept their flavors in the food, not on the cutting board. We were surprised that we never missed the lime juice. Guacamole hinges on the ripeness of the avocados; they should be soft but slightly firm.
tablespoons finely chopped fresh cilantro
serrano chilies, stemmed and finely chopped
01In a bowl, combine 2 tablespoons of the cilantro, the chilies, onion and ½ teaspoon salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute.
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Really surprised at how well this turned out. I was skeptical given the lack of lime, but the pint of tomatoes lends enough brightness without making the end product tomato-y at all.