← Nouns Cooking · Mexican

Ingredients

• 3 ripe Hass avocados
• 3 tbsp white onion, very finely chopped
• 1 serrano or jalapeño chilli, finely chopped
• 3 tbsp Coriander (cilantro), chopped
• ¾ tsp salt, or to taste
• 1 Lime, juiced
• 1 Tomato, seeded and diced (optional)
• 200 g tortilla chips, to serve

Method

1. In a molcajete or a wide bowl, crush half the onion, the chilli, half the coriander and the salt into a rough paste with a fork or pestle.
2. Halve the avocados, remove the stones and scoop the flesh into the bowl. Mash lightly, keeping plenty of chunks.
3. Stir in most of the lime juice and the rest of the onion and coriander, then fold in the tomato if using.
4. Taste and add more lime or salt until it tastes bright. Serve straight away with tortilla chips.

Tips

• An avocado is ripe when it gives slightly near the stem; if the little stem cap flicks off to reveal green, it’s ready.
• To store, press cling film right onto the surface; browning on top is harmless and can be scraped off.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich RecipeTin Eats