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 Wesley Grubbs and crew) 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!”
