Step 1 of 6
If using a *molcajete*: grind the onion, chile, cilantro, and salt into a coarse paste with the pestle. About 90 seconds. If not: chop everything very fine on a board.
--:--
⏱ Done
Step 2 of 6
Halve and pit the avocados. Scoop into the molcajete (or a wide bowl).
Step 3 of 6
Mash with the back of a fork — leave it chunky. Smooth puréed guacamole is wrong; it should have texture.
Step 4 of 6
Fold in the chile-cilantro-onion paste, lime juice, and a final pinch of salt. Add tomato if using.
Step 5 of 6
Taste. Adjust salt and lime. Should taste *bright*, not muted.
Step 6 of 6
Serve immediately with warm tortilla chips (totopos) or as a topping on tacos al pastor, carnitas, or fish.
Ingredients 7
the base
- 3 ripe Hass avocados
- 1/2 white onion, finely diced
- 1–2 serrano chiles, minced (seeds in or out, to taste)
- Small bunch cilantro, finely chopped (stems and leaves)
- 1 small plum tomato, seeded and finely diced (optional)
the seasoning
- 1 lime, juiced
- 1 tsp flaky sea salt