The Aztecs were making guacamole all the way back in the 16th century.
This isn't a trendy or new-age combination. The ingredients are simple but it does require a bit of technique.
Here are the ways around two of the most commonly made mistakes.
1. Under-seasoned guacamole. You've got to nail the balance of fresh lime juice and kosher salt. If you go under or over on either one - you are doomed. There is no exact measurement. Taste as you go. Keep adding a little bit more until you've got it perfect. I usually use about 1 small lime for every 2-3 avocados and salt is always to taste.
2. Over-mashed guacamole. You've got to keep it chunky people! Pureed and smooth Guacamole is unappealing. Keep it rustic and textured. I usually add all of the ingredients into the bowl before I start working it with a fork to ensure it doesn't get too mashed. If you mash before you start adding the ingredients your chances of over-mashing are high. Remember, guacamole was originally made with a mortar and pestle, so do as the Aztecs did, and go easy on the mashing and mixing.
For delicate onion flavor, I use a microplane to shave very fine bits of shallot into my guac but you can mince up some red onion if you prefer a stronger onion flavor. I will usually sprinkle some minced red onion over the top at the end regardless because...well, it's pretty.
3 hass avocados
1 lime, juiced
1/4 cup fresh cilantro, chopped
1 tsp shallot or red onion, finely grated
1/4 cup roma or cherry tomatoes, chopped
1 Tbsp Fresh Jalapeno with seeds, minced (optional)
kosher salt, to taste
1. Add all ingredients into a bowl.
2. Mash up with a fork.
3. Season with Salt to taste.
4. Serve immediately with Warm Salted Tortilla Chips