Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.
|3||avocados (cut into 1/2" dice)|
|1||tomato (Roma, seeded and finely diced)|
|1⁄4 c||onion (finely diced)|
|2 T||cilantro (minced)|
|1||chile (serrano, seeded and minced)|
|1 T||lime juice (fresh)|
In a bowl, combine the avocados with the tomato, onion, cilantro, chile until well-blended but still chunky.
Season to taste with salt.