Recipe of the Month:

Classic Guacomole

Makes about 1 ¾ cups


2 tablespoons finely chopped white onion
1 tablespoon mined fresh Serrano or jalapeno chile
(include the seeds for more heat)
½  teaspoon  kosher salt
¼ c. chopped cilantro, divided
1 large or two smaller Hass Avocado, halved and pitted
A squeeze of lime, if desired


Mash the onion, chile and salt into a paste, and half of the cilantro to a paste
 in a mortar or Molcajete.  You can also mince and mash the ingredients 
together on a cutting board with a large knife or a fork and then transfer the 
paste to a bowl. 

Score the flesh in the avocado halves in a crosshatch pattern, not through the
skin with a knife and then scoop it with a spoon into the mortar or bowl.  Toss 
well and add the rest of the cilantro and mash very coarsely with a pestle or 
fork. Season to taste with lime juice,  additional chile and salt