- ½ red onion, very finely chopped
- 1-2 serrano, or other fresh green chillies, finely chopped
- 1-2tbsp sea salt
- 3 ripe hass avocados
- Juice of 1-2 limes
- Small handful of coriander leaves, chopped
- Black pepper
- Put a quarter of the onions and half the chilli and salt, in a pestle and mortar and mash to a rough paste.
- Cut open the avocados, remove the stones, and scoop out the flesh into the mortar (or into a large bowl if your mortar is small).
- Roughly mash the flesh with a fork, adding half the lime juice as you go. When you have a rough guacamole, stir in the rest of the lime juice, red onion and chilli and the coriander.
- Season with plenty of black pepper and more salt if you think it needs it. If it doesn't taste delicious by this stage, think whether it might need more lime juice or coriander.
- Serve the guacamole with freshly made Totopos or tortilla chips.
To make sure your avocados turn ripe, keep them somewhere warm, or in a brown paper bag with a banana. The enzymes in the banana will magically ripen the avocado.
To make tomato and garlic guacmole, add 1 small clove of garlic in Step 1, and mash up with the chilli and onion. Then, add 1 very ripe, deseeded and diced tomato at the end of step. For a winter gaucamole, add the seeds from half a pomegranate to your classic guacamole. The colours are wonderful.