Makes about 1 3/4 cups
2 tablespoons finely chopped white onion
1 tablespoon minced jalapeno, including seeds.
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
1/4 cup chopped coriander, divided
1 large or 2 small ripe avocados, halved and pitted
A squeeze of lime, if desired
Mash the onion, jalapeno, salt (the coarseness of kosher salt helps you make the paste), and half of the coriander 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 (it should be like a salad properly dressed in vinaigrette), then add the rest of the coriander and mash very coarsely with a pestle or a fork.
Season to taste with lime juice (if you’d like) and additional jalapeno and salt.
Recipe courtesy of: Food52
Related: Bangkokamole Guacamole
