This is how you make the tastiest guacamole

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: this is how you make the tastiest classic guacamole.

When I make guacamole, you as a guest are lucky if it even makes it to the table! Ideally, I don't taste it during preparation, but just eat it spoon by spoon while standing at the counter. Chips on the side? Fine, but not necessary. How do you actually make your guac?

I now have a standard recipe that I can whip up easily, while there are of course incredibly fun variations and riffs to think of and find. How about guacamole made from green plantains? Delicious! However, I was quite surprised when I read that this ingredient actually doesn't belong in a traditional guac: lime.

Huh?
Lime? Something I thought was one of the absolute essentials for a real guac turns out not to belong in the most traditional form of this dip. The thought behind it is that if the avocados and tomatoes and peppers are as good, fresh, and crisp 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, which I completely agree with: eat it very quickly!

Here's how to make the tastiest classic guacamole:

1. Remove the pits and seed membranes from the peppers and finely chop the peppers.
2. Chop the onion.
3. Remove the seeds from the tomatoes and cut the tomatoes into small cubes.
4. Halve and pit the avocados.
5. Mash and grind the onion, pepper, coriander, and 1/2 tsp salt in a molcajete (or mortar) into a paste.
6. Spoon the flesh of the avocado into the mortar and mash coarsely.
7. Add the tomato cubes and mix with a spoon.
8. Add more salt to taste if desired, and you're done. Chips on the side, maybe from your year's supply of tortilla chips and enjoy...