If you want onion with a less acidic bite, wash your diced onion under cold water in a colander and drain. Water will help remove some of the sulfuric acids in onions (the same sulfuric acid that makes you cry when you cut an onion).
If you want less spicy guacamole, remove the seeds and veins from the pepper before you mince it. Seeds and veins are especially hot.
If you want, feel free to cut the cilantro stem along with the leaf. Unlike parsley, which has a fibrous and unappetizing stem, cilantro stems are pleasing additions to guacamole.
If you happen to have a mortar and pestle (or traditional molcajete), now’s the time to grind the onion, pepper, and cilantro together gently.
It’s better to use an avocado that’s too soft than too hard. Since this is the main ingredient in guacamole, it’s important to choose nice avocados whose flavors will highlight your dish. To see if it’s good, gently press it on one end. The avocado should be firm, but it should also have a slight give. [2] X Research source It might help to twist the avocado halves as you’re pulling them apart.
If you’d like to, add lime to your guacamole while you break up the avocados. Be sure to salt your guacamole to taste. [4] X Research source Sea salt adds a nice crunch to guacamole that table salt doesn’t give.
Thinly sliced radish Oven-roasted corn Chips or tortillas arranged around the side of the guacamole bowl
