Guacamole

There are a lot of recipes for Guac around the internet. This is mine: not too far, I believe, from the original.

You need basic tools and a good kitchen knife, but the secret for this recipe is the control of ingredients to prevent early oxidation (that will turn it grayish and degrade its flavor).
This is why it’s absolutely forbidden to use a blender and metal bowls.

In my opinion, good guacamole should not be silky smooth but rather chunky, so that each bite preserves the original texture of its ingredients, softened by the creaminess of ripe avocados.

Ingredients (for 2 people)

• 2 Avocados (ripe)
• 1 Tomato
• 1 Red onion (small)
• 1/2 Lime Juice
• Coriander (fresh)
• Salt

Preparation

1. We start making a brunoise (fine dices) of onion and tomato

2. Finely chop fresh coriander, then add everything in a bowl

3. Slice avocados in half, remove the seed and score the flesh in a grid pattern trying not to pierce the skin. Scoop out the cubed avocado using a spoon

4. Add all avocado to the bowl and squeeze half of a lime's juice on top
5. Regulate with a pinch of salt to your taste (a good rule of thumb is to keep it proportional to the quantity of avocados)
6. Use a fork to gently crush the avocado and mix with the rest of the ingredients

7. Transfer to a serving bowl or plate and serve immediately.

Notes

The key to maximizing creaminess, flavor and color here is to reduce the contact with metal as much as possible.
The grid cut in the avocados is a strategy I use to reduce the number of operations you will need to later do with the fork to mash it.