Guacamole

1Preparation

1. Chop the onion and chili very finely, and dice the tomato small after removing its seeds.
2. Crush half the onion and half the chili with the salt in a bowl using the back of a fork until they release their juices.
3. Halve the avocados, remove the pits and scoop the flesh into the bowl.
4. Mash the avocado coarsely with the fork, leaving small visible chunks.
5. Add the lime juice and the rest of the onion, chili, tomato and coriander, and fold gently until evenly mixed.
6. Taste and adjust the salt and lime juice.

2Serving

1. Spoon the guacamole onto a serving plate and garnish with a little coriander and tomato.
2. Serve right away with crisp tortilla chips, or alongside tacos and quesadillas.

💡 Tips & common mistakes

• Common mistake: blending the avocado into a smooth paste. Authentic guacamole is chunky; use only a fork.
• To slow browning, press plastic wrap directly onto the surface of the guacamole with no air gap.
• A ripe avocado yields slightly to gentle pressure, and under its stem nub the flesh is green, not brown.

🔁 Substitutions

• Use lemon juice instead of lime if needed.
• For a kid-friendly version, leave out the chili.