| ||2 || medium ripe avocadoes (preferably Hass) |
| ||¼ || cup diced red onion (optional) |
| ||3 || cloves garlic |
| ||~ || Juice of 1 lime |
| ||½ || tsp. red chile flakes, or ½ small dried chile, chopped |
| ||~ || Coarse salt and freshly ground black pepper, to taste |
| ||~ || Fresh cilantro leaves for garnish (optional) |
- Slice the avocadoes in half and scoop out their flesh. In a small bowl, mash the flesh with the back of a fork. (If you have a molcajete, use that instead.) Mix it as chunky or as smooth as you like.
- Add the diced onion (if using), chopped garlic, lime juice, chile, salt, and pepper; mix loosely into the mashed avocadoes. If using the cilantro, serve with either whole cilantro leaves on top as a garnish or diced leaves mixed into the avocadoes.