GUACAMOLE — The Kitchen Scholar

The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

Jun 16

Jun 16 GUACAMOLE

The Kitchen Scholar

Sauces

SOURCE: DIANA KENNEDY. MEXICAN REGIONAL COOKING.

Ingredients

6 tablespoons/20 grams finely chopped onions

2 Serrano chile peppers, finely chopped

4 large sprigs cilantro, preferably picked fresh on the same day for best results, finely chopped

1/4 teaspoon/ grams salt to taste

2 ripe avocados

cup/250 grams finely chopped tomatoes

6 sprigs cilantro, preferably picked fresh on the same day for best results, coarsely chopped, for garnish

Specific Equipment

Molcajete OR any mortar and pestle

Serves 6

Instructions

1. Grind 2 tablespoons/7 grams onions, chiles, cilantro, and salt into a smooth and fine paste in a molcajete or mortar and pestle.

2. .