This is how you make the most delicious classic guacamole

When I make guacamole, you’re lucky if it even makes it to the table as a guest… ideally, I don’t taste it during preparation, but steadily eat it spoonful by spoonful while standing at the kitchen counter. Chips on the side? Great, but not even necessary. But how do you actually make your guac?

Because by now I have a standard recipe that I can whip out without thinking, although of course there are plenty of fun variations and riffs to come up with and discover. How about guacamole made with green plantains?! Delicious! However, I was very surprised to read that this ingredient actually doesn’t belong in traditional guac:

Huh?

Lime! Something I thought was one of the absolute essentials for proper guac turns out not to belong in the most traditional version of this dip. The idea is that if the avocados, tomatoes and peppers are as good, fresh and vibrant as they should be, the acidity of lime juice isn’t even necessary.

But if you leave out the lime juice, you obviously don’t want your guacamole to turn brown. So there’s only one thing to do—something I can wholeheartedly get behind: eat it very quickly!

How to make the most delicious classic guacamole:

• Remove the seeds and ribs from the peppers and finely chop the peppers.
• Finely chop the onion.
• Remove the seeds from the tomatoes and cut the tomatoes into small dice.
• Halve and pit the avocados.
• Crush and grind the onion, pepper, cilantro and 1/2 tsp salt in a molcajete (or mortar and pestle) until you have a paste.
• Spoon the avocado flesh into the mortar and mash it roughly.
• Add the diced tomato and mix with a spoon.
• Add more salt to taste if needed, and that’s it! Add some chips, perhaps from your year’s supply of tortilla chips, and dig in…

Also read:

• 10 hilarious avocado tweets, for both lovers and haters
• Tip: how to prevent your avocado from turning brown
• The Avocado Show opens 19 (!) new locations