Better Guacamole

TASTIER

VEGETARIAN

GLUTEN-FREE

Makes 4 to 6 servings

This recipe’s all about texture. Mashing avocados with a fork leaves the bits too chunky. Whirring them in a food processor turns them into baby food. The best tool for guacamole is an old-school potato masher, which will render the dip into a nice mix of chunky and smooth.

4 medium-size ripe Hass avocados, halved, pitted, and peeled

12 cherry tomatoes, quartered, or grape tomatoes, halved

1 small shallot, minced

3 tablespoons fresh lemon juice

1 tablespoon minced fresh oregano leaves, optional

½ teaspoon ground cumin, optional

½ teaspoon table salt

Several dashes hot red pepper sauce, to taste

1. Place the avocados in a large bowl. Use a potato masher to make them as chunky or creamy as you like.

2. Stir in the tomatoes, shallot, lemon juice, oregano (if using), cumin (if using), salt, and hot sauce. Serve immediately.

Test Kitchen Notes

• Unless you live in an avocado orchard, buy relatively firm avocados a few days before you need them, then leave them on the counter to soften. Placing them in a sealed paper bag with a banana will speed up the process by a day or so.

• If you’re really in a hurry, wrap each unpeeled avocado individually and tightly in aluminum foil. Set in a 175°F oven for 10 minutes. That should do the trick.

• Refrigeration stops avocados from softening. If yours become perfect before you need them, store on a refrigerator shelf, not in the crisper.

image An avocado pit put on the dip does not keep guacamole from turning brown. Oxidization happens whenever the flesh of the avocado is exposed to air. If you’re not going to serve the guacamole right away, lightly press plastic wrap against its surface and store in the fridge for at most a couple of hours. But remember: Guac tastes best at room temperature.