Classic Guacamole

Method

1. Finely chop the onion and the cilantro, tender stems included. Halve the chili lengthwise, scrape out the seeds and white ribs if you want it milder, and chop it very finely. Halve the tomato, squeeze out the seeds and dice it into 5 mm cubes. Put half the onion, all the chili, half the cilantro and the salt into a molcajete (Mexican stone mortar) or a 18 cm bowl and crush with a pestle or the back of a fork into a rough, wet paste; this spreads their flavour through the whole guacamole.

   Add in this stepWhite onion 13 gSerrano or jalapeño chili ½Fresh cilantro (coriander), stems included 4 gCoarse salt ½ tsp

2. Check the avocados: a ripe one gives slightly when pressed gently near the stem. Cut each one lengthwise around the pit, twist the halves apart and lift the pit out with a spoon. Don't stab the pit with a knife; that is how many kitchen cuts happen. Scoop out the flesh with a large spoon and discard any brown or stringy bits.

   Add in this stepRipe Hass avocados 1½

3. Add the avocado to the paste and mash with the pestle or fork, pressing and turning, until it is mostly creamy but still has small chunks here and there. Stop before it becomes a smooth purée; that bit of texture is what makes it guacamole.

4. Gently fold in the rest of the onion and cilantro and the diced tomato, then squeeze in the lime through your fingers to catch the seeds. Mix only until evenly combined.

   Add in this stepWhite onion 13 gFresh cilantro (coriander), stems included 4 gRipe tomato 60 gLime ½

5. Taste with a chip and adjust: more salt if it tastes flat, more lime if it tastes heavy. Serve straight away with the tortilla chips, right in the molcajete if you have one.

   Add in this stepTortilla chips (totopos) 80 g