Diced peppers, black beans, corn, even pineapple—it seems there’s an endless list of ingredients that can be added to guacamole. Yet the folks in Minero’s kitchen (that’d be chef/partner Sean Brock and chef de cuisine Wesley Grubbs) know, the extras aren’t all that necessary to whip up a purely delicious bowl. “Avocados are so great on their own,” explains Grubbs. “Why mask the star ingredient?” Here, he divulges the recipe for Minero’s buzzed-about dip.
(Yields 2 cups)
❶ Halve three Hass avocados and remove seeds. Scoop out the pulp in large chunks and place in a bowl.
❷ Add two tablespoons plus two teaspoons salsa verde (get Minero's salsa verde recipe here); one-quarter cup chopped cilantro; two tablespoons chopped green onion; and a pinch of salt, to taste.
❸ Mix to combine—but don’t over mash. You want a varied texture throughout.
❹ Scoop into your desired serving dish, then garnish with chopped cilantro, green onion, sliced radish, and a dusting of chili powder.
❺ Serve immediately. “Guacamole doesn’t keep well, so eat it all,” Grubbs advises. “Enjoy the fruits of your labor!”