Don’t even try. There’s no way to count the number of tips to make a good guacamole. But if you’re planning to mash guac for a summer party—or any other time, for that matter—here’s one of the best tips we’ve heard: Before mixing the avocado, prepare a batter the other ingredients first. Why? The salt releases the liquid from the onion and jalapeño. This combines with the avocados, which makes for great flavor. These four simple steps – and a short list of simple ingredients – will also introduce you to the power of dough.

Recipe

  1. Prepare the ingredients. 1 tbsp. white onion (chopped), ¼ tsp. kosher salt, chopped jalapeño (to taste), 1 tbsp. cilantro, 1 medium tomato (chopped), 3 ripe avocados. Quantities are approximate, so season to taste.
  2. Make the dough. Put the chopped white onion, the chopped jalapeño and the salt in the molcajete and grind with the pestle until the juice is released.
  3. Mark the lawyer so that it comes out in small pieces, you’re not trying to break up bigger pieces while overworking the other ingredients.
  4. Bend in cilantro and tomatoes gently.

Recipe of Matthew Lake, former owner of Alamexo

The chef’s tool

The molcajete, a stone mortar and pestle, is an ancient tool that predates kitchens. And if you don’t have one, buy one. Carved from basalt, it has a rough texture ideal for crushing avocados without reducing them to mush.


Discover more things to eat and drink in Utah. And while you’re here, subscribe and get six issues of salt lake magazine, your guide to the best of living in Utah.