GUACAMOLE

Ingredienser

3 ripe medium avocados, halved and pitted

½ small white onion, finely chopped

½ serrano or jalapeño chile, finely chopped

4 tablespoons chopped fresh cilantro

Juice of 1 lime, plus extra to taste

1 tablespoon pure olive oil

1 teaspoon kosher salt, plus extra to taste

2 tablespoons chopped salted roasted pistachios

Vejledning

Use a spoon to scoop half of the avocado flesh into a medium bowl. Smash the avocado with a fork or a potato masher until it is mostly smooth.

In a separate medium bowl, lightly mash the remaining avocado so that it’s more chunky than smooth. Add the smashed avocado, onion, chile, 2 tablespoons of the cilantro, and the lime juice, olive oil, and salt, and gently fold to combine. Taste and add more lime juice or salt if desired. Serve the guacamole sprinkled with the pistachios and the remaining 2 tablespoons cilantro.

Notater

Our guacamole is special because it’s got so much more going on than your usual guac. Instead of smashing the avocados, we push them through a checkered wire rack that chefs usually use to cool baked goods. This cubes the avocados without mashing them too much, and then we add pistachios for extra crunch and a little nutty taste. We don’t expect you to go out and buy a wire rack, so we’ve modified this recipe to achieve a similar result. Alongside, we serve chips made by Angeleno tortilla company La Fortaleza. At Trejo’s we make a point to support locally owned businesses, so while it might be easy to buy some big-name brand at a supermarket, we suggest you try to find a local tortilla chip maker and keep your money in the community.