Makes about 3 cups
3 large ripe Hass avocados
¼ white onion, finely chopped
1 serrano chile, seeds removed if desired, finely chopped
1 garlic clove, finely grated
2 tablespoons (or more) fresh lime juice
1 teaspoon kosher salt
¼ cup chopped coriander, plus more for serving
Toasted pepitas (pumpkin seeds) and chips (for serving)
Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed. Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro. Taste and add more lime juice, if desired. Top with pepitas and more coriander; serve with chips alongside.
Recipe: Bon Appetit
