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Prep time
10 minutes
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Serves
2
Author Notes
This is the simplest, hottest, prettiest way to honor the avocado. The heat level can be adjusted by removing the placentas and seeds from the chiles, which, in the proportions below, add a grassy fruitiness to the mix. —Ian
Ingredients
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2
medium Haas avocados
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2
limes, juiced
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40 grams
cilantro, finely chopped
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120-140 grams
serrano chiles, finely minced
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3 pinches
good sea salt
Directions
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Halve the avocados and scoop out their flesh directly into the lime juice. Toss to coat, drain, and reserve the lime juice to adjust the flavor later.
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Add everything else, salt first, and mash until chunky.
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Adjust flavor and seasoning with the reserved lime juice and any extra salt.
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