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 (this makes 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 skin 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 blender, put the onion, the cilantro, the chile, a little water and salt and grind it into a slightly coarse paste.

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

Guacamole needs to be prepared right before serving. So right before you intend to serve it, put the onion, cilantro and chili paste in a serving bowl. Cut the avocados in half and scoop out the meat into the bowl, adding the avocado pits into the bowl. Mash with a fork and fold and mix well. Add some extra chopped onion and cilantro, if you want and the chopped tomatoes. Mix well. Add salt to taste (fleur de sel is a very nice touch). Leave the pits in. This helps postpone the avocados turning black.

No limes, no oil, no garlic and if you don't want me ordering a fatwa on you, NO CUMIN.

Eat immediately with tortilla chips. Guacamole is also fabulous as a spread for sandwiches, on top of tacos, quesadillas, or as a side dish to some nice carne asada or roast chicken.

Enjoy!