Why This Recipe Works

To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado and other ingredients. (The salt will also help the aromatics break down in a regular mortar and pestle.) A bit of lime zest added further brightness without acidity. We used a whisk to mix and mash the avocado into the paste, creating a creamy but still chunky dip. Chopped tomato and cilantro added fruity flavor and freshness.

Before You Begin

For a spicier version, mince and add the serrano ribs and seeds to the onion mixture. A molcajete or mortar and pestle can be used to process the onion mixture. Be sure to use Hass avocados here; Florida, or “skinny,” avocados are too watery for dips.

Instructions

Place 2 tablespoons finely chopped onion; 1 serrano chile, seeded and minced; 1 teaspoon kosher salt, and ¼ teaspoon grated lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1½ tablespoons lime juice. Add 3 ripe avocados, halved, pitted, and cut into ½-inch pieces and, using sturdy whisk, mash and stir mixture until well combined with some ¼- to ½-inch chunks of avocado remaining. Stir in 1 plum tomato, seeded and cut into ⅛-inch dice and 2 tablespoons chopped cilantro. Season with salt and up to additional 1½ teaspoons lime juice to taste. Serve.