for guacamole. found it in new york magazine some years ago.
you should try it. there's no garlic in it (which is where so many guacamole recipes go wrong for me), and plenty of cilantro. cuz cilantro can make even chicken livers taste good. wait. i LIKE chicken livers. i think i meant to say, oatmeal. yes, i bet cilantro could make even oatmeal taste good. you let me know.
The Bar @ Etats-Unis’ Guacamole
4 tablespoons white onion, finely chopped
1 1/4 cups fresh cilantro leaves, cleaned and roughly chopped
1 tablespoon jalapeño, finely chopped (for medium-hot)
Sea salt to taste
3 ripe Hass avocados
Juice of one lime
In a medium-size bowl but preferably a molcajete, mash together the onion, cilantro, jalapeño, and salt to taste into a paste. (1) To pit the avocados, hold 1 in your hand and, using a chef’s knife, cut lengthwise around the seed. Twist the halves to separate. (2) Using a chopping motion, stick the knife firmly into the pit and twist it free from the avocado. (3) Scoop out the avocado flesh with a large spoon and add to the molcajete. Add the lime juice, and crush the avocado with the other ingredients until smooth but slightly lumpy. Serves 4 (or maybe just 1).