Guacamole
Ripe avocado mashed with a paste of onion, green chili, cilantro and salt, sharpened with lime juice and left pleasantly chunky.
Method
- 1
Set aside a spoonful of the chopped cilantro for the top.
- 2
Put the onion, chili, the rest of the cilantro and the salt in a molcajete or bowl.
- 3
Grind with the pestle or press with a fork until you have a rough, juicy paste.
- 4
Halve the avocados, remove the stones and scoop the flesh into the bowl.
- 5
Mash with a fork, leaving some small chunks for texture.
- 6
Stir in the lime juice.
- 7
Fold in the tomato, if using.
- 8
Taste and add more salt or lime until the flavor is bright.
- 9
Scatter over the reserved cilantro and serve right away with tortilla chips.
Notes
- A ripe avocado yields to gentle pressure near the stem end. Hard avocados will not mash smoothly, and very soft ones with brown flesh taste stale.
- To hold it for an hour or two, press plastic wrap directly onto the surface to keep air off and slow browning.
Equipment
Molcajete or mixing bowl, Fork, Sharp knife