December 29, 2015 by dgarnett2013
Classic guacamole from Roberto Santibanez in Genius Recipes by Kristen Miglore
Makes enough for 4 as a side dish, e.g. with chilli.
- 2 tabs finely chopped white onion
- 1 tab minced fresh green chilli, including seeds, plus more to taste
- ½ tsp Maldon salt
- ¼ cup (5g) chopped coriander, divided into 2
- 2 ripe Hass avocados, halved and pipped
- 1 lime, squeezed – to taste
Mash the onion, chilli, salt, and half of the coriander to a paste in a pestle and mortar. Transfer to a bowl.
Score the flesh of the avocado halves in a crosshatch patter, though do not go through the skin, with a knife and then scoop it with a spoon into the mortar. Toss well, then add the rest of the coriander and mash coarsely with a pestle or fork.
Season to taste with lime juice and additional chilli and salt.
Eaten with smoky beef chilli when the day the first narcissi flowered outside in the same bed as a rose lingered on. In weirdly warm late December.