Author: Big Messy Man
- 2 tablespoons finely chopped white onion
- 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
- ½ teaspoon kosher salt, or ¼ teaspoon fine salt
- ¼ cup chopped cilantro, divided
- 1 large or 2 small ripe avocados from Mexico, halved and pitted
- A squeeze of lime, if desired
- Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
- Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.