Four to six servings
I prefer to use Hass avocados. You can tell they’re ripe when the skins are no longer green but black, and if you press them with your thumb, it’ll leave an imprint. I advise if you’re shopping in Paris, where touching produce is frowned upon, that you shop by color, rather than texture. (Can you blame them? Who wants to buy dented avocados?) Then use the touch test in the safety of your home.Fresh chilis are certainly a matter of preference. I had some slender Thai chilis on hand, and added a whole one to my guacamole, which got hotter and hotter as it sat. I generally prefer Jalapeños, if you can find them. Use however much you are comfortable with. Start with a small amount, then taste and add more. Remember that it’s easy to add more chopped chiles than to try to take them out. If you like chopped tomatoes, you can add those at the end.
2 cloves garlic, peeled
1 teaspoon kosher or sea salt
3 medium ripe avocados (about 1 1/2 pounds, 700g)
juice of one small lime
One small chili, chopped (you can keep or remove the seeds, which add more heat)
1/2 small red onion, peeled and finely diced
chopped cilantro
optional: 1 teaspoon olive oil
optional: a dash of chipotle or ancho chile powder
1. Mash the garlic and salt together in a mortar and pestle. (You can also make guacamole in a bowl using a fork or potato masher. If so, chop the garlic first.) Split the avocados in half and remove the pits. Scoop out the pulp with a soupspoon and dice the pulp, then add it to the garlic and mash it into the garlic along with the lime juice.
2. Mash the guacamole so it’s to your liking – some like it chunky, some prefer it smooth – then mix in the onions, cilantro, some chopped fresh chili, and olive oil, if using. Taste and season with more salt, lime juice, and chile if desired. For a slightly smoky flavor, add a bit of chipotle or ancho chile powder.