It's pretty hard to make a bad guacamole. Unless you use an unyielding avocado or a colorless tomato, people will always like you more if you bring guacamole to the party.
But who says you can't learn to make an even better one? Can you be even more popular at the party? No one, and yes.
In this recipe, the ingredients are what you'd expect; you just handle them differently. With a mortar and pestle, or the side of a big knife, or even a fork, you first pulverize chile, onion, cilantro, and salt into a bright green slurry, then gently fold in cubed avocado.
You crush only enough of the avocado to warrant it consideration as a dip rather than a salad, but leave the rest of the cubes intact, bathing them in the vividly flavored chile sauce.
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