Guacamole Recipe

I'm doing this for the edification of mankind and because of popular demand. Also, to set a couple of things straight about guacamole, which in this country has withstood enough abuse.
I don't have a molcajete (a mortar made of volcanic stone), and probably neither do you.
I smash the stuff with a fork.

• a small onion, coarsely chopped
• 1 or 2 fresh serrano or jalapeño peppers, seeds taken out and deveined (if you want them milder), coarsely chopped.
To deseed and devein, cut the chile lengthwise and take the seeds out with the tip of the knife. The vein is the white part that holds the seeds. Take that out with a knife. Discard the stem.
Remember not to rub your eyes after handling chiles with your bare hands. It will sting like a mother.
• about a cup of fresh cilantro
You may want to reserve some finely chopped onion for crunch and cilantro for decoration.
• a small tomato
• 5 ripe black/Mexican avocados (buy them at least 4 days in advance if they are hard as rocks).
• salt

In a food processor or blender put the onion, the cilantro, the chile, a little water and salt and grind it into a slightly coarse paste.

Core the tomato and take the seeds out and chop finely. Set aside.

Fresh guacamole needs to be prepared right before serving. When you are ready to serve, put the onion, cilantro and chile paste in a serving bowl. Cut the avocados in half and scoop out the meat into the bowl, adding the avocado pits. Mash with a fork and fold and mix well. Add some extra chopped onion and cilantro, if you want, and the chopped tomatoes at the very end.
You can add a squeeze of fresh lime, if you insist. Add salt to taste. Mix well. Leave the pits in.
This helps delay the avocados turning black. I saw a chef in a great restaurant in Mexico City finish his guacamole off with a swirl of olive oil. Makes it silkier.

Otherwise, no limes, no oil, no garlic, and NO CUMIN.

Eat immediately with tortilla chips (I like Santitas). Guacamole is also fabulous as a spread for sandwiches, on top of tacos, quesadillas, or as a side dish to carne asada, roast chicken, or rice and beans.

Enjoy!