Guacamole

• 3 tablespoons chopped onion
• 1/2 teaspoon minced Serrano chili, or more, to taste
• 1 1/2 teaspoons finely chopped cilantro leaves
• 1/2 teaspoon salt, or more, to taste
• 1 small vine-ripened tomato
• 1 ripe Haas avocado
• Tortilla chips for serving

1. In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
2. Cut the tomato in half horizontally, squeeze out the juice and seeds and discard.
3. Chop pulp, and add it to the bowl.
4. Cut the avocado in half lengthwise, cutting around the pit.
5. Gently twist the top half of the avocado off to separate the halves.
6. Carefully rap the pit with the edge of a sharp knife and twist it out.
7. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid.
8. Scoop the avocado into the bowl with a spoon.
9. Add the remaining onion and cilantro, and gently fold all the ingredients together.
10. Season with more chili and salt if desired.
11. Serve at once with tortilla chips.

onion, serrano chili, cilantro, salt, tomato, avocado, tortilla chips

Taken from cooking.nytimes.com/recipes/1008 (may not work)