Guacamole

Method

1. 1

   Grind the onion, chile, half the cilantro and a good pinch of salt to a rough paste in the molcajete — or mince and mash on a board.

   💡 Starting with this paste seasons every bite; salt added at the end just sits on top.

2. 2

   Halve the avocados, pop out the pits and scoop the flesh into the paste.

3. 3

   Crush with the pestle or a fork, leaving real chunks — guacamole is not a purée.

4. 4

   Fold in the lime juice, the diced tomato and the rest of the cilantro. Taste and correct the salt and lime.

   💡 Add lime a little at a time — it should brighten the avocado, not dominate it.

5. 5

   Serve straight away with warm tortilla chips, or press plastic wrap onto the surface if it must wait.