- Yield: Makes 2 cups
- 1/2 medium sweet onion, finely diced
- 1 to 4 jalapeno or Serrano chiles, seeded and finely diced (for a hotter guacamole leave the seeds in)
- 1 clove garlic, minced
- 1 teaspoon salt (or more to taste)
- 2 medium ripe avocados, peeled, seeded, and coarsely chopped
- 1/2 cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice, or more to taste
- Freshly ground black pepper
Molacajete method: Place half the onion and chile, the garlic, and the salt in the stone bowl and mash to a coarse paste with the pestle. Add the avocado and coarsely mash. Work in the remaining onion, chilies, cilantro, lime juice, and pepper if using. Correct the seasoning, adding salt or lime juice: the guacamole should be highly seasoned. Don t over-mash the guacamole should be quite coarse.
Food processor method: Place onion, chilies, garlic, salt, and avocados in the food processor and run the machine in short bursts to coarsely mix the ingredients. Add the cilantro, lime juice, and pepper and pulse just to mix. Correct the seasoning, adding salt or lime juice: the guacamole should be highly seasoned. Don’t over-process the guacamole should be quite coarse.
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