1⁄4 brown or red onion, finely chopped 2 tablespoons finely chopped fresh coriander leaves 1 tablespoon minced jalapeño or serrano chilli (optional) 2 large avocados 2 tablespoons freshly squeezed lime juice salt and freshly ground black pepper Totopos for serving (you can find totopos here)
How to do it:
You’d be hard pressed to find a Mexican dish more beloved than this one. Even if you’ve never been in a Mexican restaurant, the odds are very good that you’ve dipped a corn chip into a bowl of this gorgeous green goodness. For best results, use freshly squeezed lime juice and the best avocados you can find.
Using a mortar and pestle, or food processor mash together chopped onion, 1 tablespoon coriander and 1⁄2 tablespoon chillies (if using) to make a rough paste. Transfer to medium bowl.
Cut avocados in half lengthwise and remove stones. Use a spoon to scoop flesh into bowl with the onion paste. Gently mash and mix with a fork until chunky-smooth.
Fold remaining coriander and chilli into mixture, tasting along the way to check heat.
Fold in lime juice, add salt and pepper to taste, and serve with a basket of totopos (corn chips) or slices of cucumber.