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.


2 medium Haas avocados
2 limes, juiced
40 grams cilantro, finely chopped
120-140 grams serrano chiles, finely minced
3 pinches good sea salt


Step 1
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.

Step 2
Add everything else, salt first, and mash until chunky.

Step 3
Adjust flavor and seasoning with the reserved lime juice and any extra salt.