- Associated Press - Thursday, February 23, 2012

MEXICO CITY (AP) - One of Mexican actor Demian Bichir’s best performances during an interview with The Associated Press was describing how he makes guacamole, something he learned while working as a busboy at the Rosa Mexicana restaurant in New York in 1985.

His gestured the chopping and mixing, saying preparation requires a molcajete, a Mexican mortar and pestle made from volcanic rock.

In that method, the onion, cilantro, chilies are ground together in the mortar until they coat the walls of the bowl. The avocado then is mixed in, followed by more chopped onion and cilantro, then the tomato and hot sauce.

Since most American kitchens don’t have a molcajete, we’ve adapted his recipe to use a knife.

Whichever method you use, you can moderate the heat of the guacamole two ways. First, limit the amount of hot sauce you add. Second, slice open and discard the inner ribs and seeds from the serrano chilies. These parts contain most of the heat.

Note that this recipe contains little acid, which preserves the green color of the avocados in most guacamole recipes. If you make this ahead of time or don’t plan to consume it immediately, consider stirring in 2 tablespoons of lime juice. Otherwise, the guacamole will turn brown (but is fine to eat).

Start to finish: 10 minutes

Servings: 8

1 small yellow or white onion, finely diced

Chopped fresh cilantro, to taste

Serrano chilies, to taste

4 avocados, pitted and cut into cubes

1 to 2 medium tomatoes, chopped

Hot sauce, to taste

Salt

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