Guacamole
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Serves 6
For the chile paste:
2 tbsp. firmly packed fresh cilantro, chopped
2 tbsp. white onion, finely chopped
4 tsp. jalapeño or serrano chiles, or more to taste, finely chopped (stems removed but with seeds and ribs remaining; see GG Tip below)
2 tsp. salt, or to taste
6 ripe, firm medium Hass avocados (about 8 oz. each)
6 tbsp. fresh tomato, diced
4 tbsp. firmly packed fresh cilantro, chopped
2 tbsp. white onion, finely chopped
½ tsp. fresh lime juice
Salt, if necessary
Tortilla chips
1. Properly washing and drying cilantro is very important. If the cilantro is still wet when you chop it, it will bruise and turn black. To wash, take a bunch of cilantro by the stems and plunge, leaves first, into a large bowl of cold water. Plunge several more times, then shake dry. Lay out a lint-free kitchen towel or several layers of paper towels. Spread cilantro on the towels. Cover with another layer of towels, then gently but firmly roll into a fat log. Allow cilantro to dry while you prepare the rest of the ingredients. (Note: When cutting cilantro, start at the stem end; trim off an inch of the bottom and discard. Continue to slice the stems, and then the leaves, very thinly. Your end result should be fluffy "chopped" cilantro leaves and stems, which provide dishes with body, flavor, and texture.)
2. To make the chile paste, grind the onion, cilantro, jalapeños, and salt together in a molcajete, a traditional stone bowl used to make guacamole, until the ingredients are very finely ground. (A molcajete makes it easy to crush ingredients into a paste, intensifying the flavors.) Alternatively, use a fork and a hardwood bowl, or a mortar and pestle, to mash all the ingredients to a paste.
3. Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your non-knife hand. Rest an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same manner. Using a large spoon, scoop the diced avocado flesh into the molcajete (or the bowl). Repeat with remaining avocado halves.
4. Gently fold the avocado into the paste, keeping the avocado in the largest pieces possible. It will mush together, but some large chunks should remain. (Note: Jalapeños vary in hotness, so taste the guacamole just after folding in the avocado and add more peppers if you'd like.) Add the tomato, cilantro, onion, and lime juice, and fold in gently. Add salt if necessary. Serve immediately, right from the molcajete or bowl, with the chips.
GG tip
Small chiles like jalapeños and serranos are used for their heat. The seeds and ribs provide key nutrients and flavor, so remove only the stem when cooking with these peppers.
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