Chef John’s Classic Guacamole

Directions

Ingredients :

2 tablespoons minced fresh serrano chili

½ cup chopped fresh cilantro

divided

¼ cup finely diced white onion

½ teaspoon kosher salt for grinding vegetables

plus more to taste

4 large Hass avocados

1 cup diced ripe tomatoes

drained (Optional)

1 lime

juiced

or more to taste

Methods :

Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.

Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.