Guacamole

a bowlful, easily doubled

• 1 large ‘continental salad onion’, chopped finely
• 3 Jalapeño chillies, chopped finely (use less if yours are particularly fiery)
• Large handful of fresh coriander, chopped (about 40g)
• 3 large ripe avocados or 5 small ones (Hass is generally considered the creamiest)
• 1 tomato, finely chopped – optional
• Malden sea salt, to taste
• Lime juice, to taste

Begin by making a spicy paste. Into a pestle and mortar, put a heaped teaspoon of salt, Jalapeño chilli, coriander and Malden sea salt. Grind, then add a tablespoon of lime juice.

Place cubes of ripe avocado in a bowl and add the spicy paste. Using your fingers, mash to the consistency you want your Guacamole to finish with.

Fold in what is left of the Jalapeño chillies, the coriander and the ‘Continental spring onions’. Taste. Add more salt and lime juice, to taste. I rarely add salt and often add an additional tablespoon of lime juice.

Best served immediately. (If you must prepare ahead, it will survive for a limited amount of time if you cover the surface of the Guacamole with cling film and store in the fridge.)

Eat.