My initial reaction to this recipe was "Seriously? Guacamole from a French cookbook?" Well I was wrong, again. Leave it to Dorie to teach me how great guacamole tastes when made in a mortar and pestle. I thought that I preferred chunky guacamole and almost used the second method, but then I decided I might as well try something different so I got out my mortar and pestle. How delicious! I love how well it combined the flavors. I don't think I'd add the bell peppers again--and I'm on the fence about the addition of tomatoes--but I'll definitely use this method again.
I served this with grilled mahi mahi and warmed corn tortillas for quick and easy fish tacos. Salad with roasted beets, cheese, and pistachio pesto on the side. We still have SO much lettuce to eat!