Roberto Santibañez' Classic Guacamole
★★★★★
PREP TIME
15 minutes
MAKES
about 1 3/4 cups
Ingredients
2 tablespoons
finely chopped white onion
1 tablespoon
minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon
kosher salt, or 1/4 teaspoon fine salt (or to taste)
1/4 cup
chopped cilantro, divided
1
large or 2 small ripe Mexican Hass avocados, halved and pitted
Instructions
- Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
- Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.
