Ripe Hass avocados mashed coarsely so there are still whole pieces in every scoop, sharpened with raw white onion and serrano chile. The tomato goes in last and stays diced, which keeps the whole bowl from turning watery. It comes together in the time it takes to warm a bag of tortilla chips.
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Terms ↗5 Steps
Finely chop the white onion, the serrano chiles (keep the seeds if you want real heat) and the coriander, stalks included. If you have a molcajete, grind them with a good pinch of salt into a rough wet paste first — it pulls the juices out and seasons everything evenly.
Halve the avocados, twist out the stones, and score the flesh in the shell into rough 2 cm cubes before scooping it out with a spoon.
Add the lime juice, then fold the avocado through the onion paste with a fork, crushing only about a third of it. You are after visible chunks, not a purée.
Deseed the tomato and dice it small. Fold it in at the very end so it does not water down the mix, then taste and correct with more salt and lime — it should taste slightly too sharp on its own.
Serve within about 20 minutes, while the surface is still bright green, with warm tortilla chips and extra lime wedges.
If you need to hold it for an hour, press cling film directly onto the surface — the avocado stone does nothing at all. Firm avocados will ripen in a paper bag with a banana in a day or two.
Comments (4)
my avocados were like stones so i waited three days. worth the patience.
adding the tomato last really does stop it going watery, i had been doing it wrong
would a food processor work if i don't own a molcajete?
it works but you get a puree. a fork and a bowl is much closer to it
made a double batch for a party and it was gone in ten minutes
leave the serrano seeds in next time, that is where the heat lives