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Tasting Notes
Ready for the secret to perfectly textured, instant guacamole? Michael Mina's avocado-smashing technique is genius – just place a pitted avocado half over a wire rack and push the flesh through.
Voilà! Without any peeling or chopping, you’ve got the perfect combination of creamy and chunky avocado to start your guacamole. Add minced shallots and jalapeños for crunch and heat. Add cilantro to brighten and round out the flavor. Season with salt and pepper and dig in.
Tips & Techniques
- Heat management. For super-spicy guacamole, use whole jalapeño peppers – seeds and all. To tone down the heat, remove the seeds and white membranes before dicing the jalapeños.
- Make-ahead tip. You can prep guacamole a few hours in advance and store it in the fridge. Just be sure to cover it with a lightly oiled piece of plastic wrap that’s pressed directly against the surface of the guacamole. This will slow down the oxidation process, which causes the avocado to turn a less-than-appetizing army green color.
Toolbox
This tool is one we find especially helpful when making this dish.
- Grated resting rack: A cooling or resting rack with crosshatched wires is the secret weapon for making guacamole in a flash. Just push the flesh through for the perfect consistency and texture.
The list below includes all the equipment you’ll want to make this dish.
- Cutting board & knife
- Rubber spatula
- Citrus press or citrus reamer
- Bowl or 2-inch deep baking dish
- Grated resting rack
- 2 ripe avocados (halved)
- 1 tablespoon minced shallots
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh jalapeño chili, seeds removed, minced
- 1 tablespoon fresh squeezed lime juice
- Salt and freshly ground black pepper
Serves: 4
Total Time: 20 Minutes
Active Time: 20 Minutes
- Place a grated rack over a bowl or 2-inch deep baking dish. Cut the avocados in half and remove the pits. Press the avocado halves through the rack into the bowl or dish, one at a time.
- Remove resting rack, scraping the avocado into the bowl. Add the shallots, cilantro, jalapeño, lime juice and stir to combine.
- Season well with salt and pepper. Reserve refrigerated in an airtight container until ready to use.
Here is a great way to turn this dish into a meal
Sautéed tilapia tacos with a lime guacamole
Put a fresh spin on your typical taco night: Wrap sautéed tilapia, diced tomato and red onion into corn or flour tortillas. Top each fish taco with a little sour cream and a generous scoop of guac.