The beauty of making your own guacamole is that there’s plenty of taste testing along the way. You can adjust the tartness and seasonings however you’d like. Don’t forget the toy skull topping!
- Pound the garlic clove with a pinch of salt, until it’s a paste. You can do this in a mortar/pestle or with the flat of a knife, pressed back and forth over the clove. Set aside.
- Toss the diced shallot with the red wine vinegar and a pinch of brown sugar, and another pinch of salt. Set aside to mellow.
- Set aside a handful of pepitas for garnish. In a food processor, blend the rest of the pepitas until they resemble a paste, like a thick almond butter. Drizzle in olive oil if you need more moisture to get it to that consistency.
- Score the avocados into squares in their skins, then scoop the flash into the bowl with the shallot and vinegar. Add the garlic paste, and the blended pepitas. Mix and mash, but don’t overmash.
- Squeeze half of the lime into the guacamole, season with more salt and some black pepper. Taste, and adjust seasonings. If you’d like the guacamole more tart, squeeze in the other half of the lime. Mix in the garlic chives and chopped cilantro. Top it all off with a scattering of pepitas, chives, and cilantro—and ideally a toy skull, too.
Rachel Khong is a writer and editor living in San Francisco. She's the editor of Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food. Her debut novel, Goodbye, Vitamin, is forthcoming from Henry Holt in July 2017. She's writing a Short Stack edition about cabbage.